Sides

Super Easy Beet Salad

This fantastic winter “salad” couldn’t be any easier. Or, tastier. This recipe was inspired by the beet salad at a great french cafe in my neighbourhood – Cafe Regalade. 

As is often the case, this is more of a technique than a recipe. Make as much or as little as you want.

Ingredients

  whole beets
  olive oil
  mayonnaise
  dijon mustard

Preparation

  1. Preheat the oven to between 375-400 degrees.
  2. Wash (but don't peel) the beets. Cut off the stems at the top and any roots.
  3. Tear pieces of tinfoil large enough to wrap the beets. Lay them down, shiny side up. Drizzle a little olive oil onto the centre of each piece.
  4. Roll the beet in the olive oil to coat. Wrap the beets tightly in the foil.
  5. Transfer to a cookie sheet or baking tray.
  6. Roast in the oven 1 hour, or until cooked through.
  7. Allow beets to cool. You can peel the beets, or eat them with their skins on.
  8. Cut the beets into bite-sized pieces.
  9. In a small bowl, mix together mayo & mustard. Start with equal amounts and adjust to your taste.
  10. Toss or dip the beets in the dressing.
  11. ENJOY!

What makes this salad super easy is that you can cook the beets ahead of time. I simply put the beets in the oven when I'm cooking another dish for dinner. Then, the next day I make the dressing and enjoy the salad.

The beets are very forgiving to oven temperature. I've cooked them at anything from 350-425 degrees - the cooler the oven, the slower they take to cook.

Added on October 30, 2011 at 9:03 pm
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