Roasted Beet Salad with Raspberry Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve over curly leaf lettuce or with chicken or pork. Ingredients:
8 beets (about 2 1/2 pounds) |
1/2 cup coarsely chopped red onion |
1/2 cup coarsely chopped celery |
2 tablespoons raspberry vinegar |
1 tablespoon honey |
2 1/2 teaspoons extravirgin olive oil |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 425º.
2. Leave root and 1 inch of stem on the beets; scrub with a brush. Place beets on a foil-lined baking sheet. Bake at 425º for 45 minutes or until tender; cool. Trim off beet roots, and rub off skins. Coarsely chop beets. Combine beets, onion, and celery in a large bowl.
3. Combine vinegar and remaining ingredients. Pour over beet mixture; toss gently to coat. Serve at room temperature or chilled.
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