Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 lbs. beets (about 3 medium)
- 1 Tbsp. vegetable oil
- 2 Tbsp. cider vinegar
- Preheat oven to 375°F. Trim and wash the beets. Place them on a large piece of aluminum foil, drizzle them with 1 tsp. of the oil, wrap them up, and place the package on a baking sheet. Bake until the beets are tender when pierced with a fork, 30 to 45 minutes (larger and older beets may take even longer. Let the beets sit until they're cool enough to handle, about 20 minutes. (See How to Roast Beets for more details.)
- Peel the beets (their skins should slip off easily) and shred them on a large-holed grater.
- Toss the shredded beets with the remaining oil and the vinegar. Add salt to taste.
Makes 6 to 8 servings Shredded Beets Salad.