Print

Roasted Beet Salad

The richness of the roasted beets are offset and enhanced by the tang of the cheese and hint of apple cider vinegar.
Servings 4

Ingredients

  • 1-2 lbs beets red and yellow make a beautiful salad, but one or the other will do
  • Feta or soft goat cheese
  • Olive oil
  • Apple cider vinegar
  • Salt and pepper
  • 1/2 bunch cilantro

Instructions

  1. Rinse and top the beets (save the greens for eating later!)
  2. Leave beets whole, if you wish, or cut them into quarters.
  3. Roast at 350°F until tender enough for a knife to go through the center.
  4. The easiest way I have found to skin roasted beets is to wait a few minutes for them to cool, and then peel them with my hands, or a small paring knife, under cold running water.
  5. Cut whole beets into quarters, or slices, and add oil, vinegar, salt, pepper, and feta/goat cheese to taste.
  6. Toss everything together with chopped cilantro.

Recipe Notes

Serves 4 as a side salad.