Roasted Beet Salad Recipe

Remove any dirt from the beets by washing them well.

Cut the beets in half lengthwise.

The beets may be roasted with or without the skins, depending on your preference.

Beets, Roasted:

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!