Roasted Beet Salad Recipe
Lay down a piece of aluminum foil and set the beets on top. After that, add some salt and pepper and drizzle olive oil over them.
On a baking sheet, wrap the beets securely with foil.
To make sure the beets are soft when poked with a fork, roast them in a preheated oven for 45 to 60 minutes.
After the beets have cooled a little, remove their skins if you didn’t already.
Prepare the Beets:
Cut the beets into uniform rounds once they’re cold enough to handle, using the picture for guidance.
If desired, dress the beets:
To add a little sweetness and acidity, you may sprinkle some balsamic vinegar and honey over the beet slices if you choose.
Place the order:
Put the sliced beets in a dish or spread them out on a tray.
Toss in some fresh herbs, such as dill or parsley, and serve.
You have three options for serving this dish: warm, room temperature, or cold. It’s a great accompaniment to a wide range of major dishes. Tasty roasted beet salad! So good!
