This simple salad of shredded roasted beets is dressed with just vinegar and salt, which highlight the wonderful deep, earthy sweetness of the beets. It is a salad to serve on its own or over lettuce, or a side dish perfect next to roast meats (particularly chicken or pork).
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 lbs. beets (about 3 medium)
- 1 Tbsp. vegetable oil
- 2 Tbsp. cider vinegar
- Salt
Preparation:
- Preheat oven to 375. Trim and wash beets. Place on a large piece of aluminum foil, drizzle with 1 tsp. oil, wrap up, and place on a baking sheet. Bake until beets are tender when pierced with a fork, 30 to 45 minutes. Let sit until cool enough to handle, about 20 minutes. (See How to Roast Beets.)
- Peel beets (skins should slip off easily) and shred on a large-holed grater.
- Toss beets with vinegar. Add salt to taste.
Makes 6 to 8 servings Shredded Beets Salad.
