Recipe courtesy of Food Network Kitchen
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Roasted Beet Salad
Total:
1 hr 10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Directions

Trim 6 medium beets; reserve the greens. Rub the beets with olive oil; season with salt and pepper. Wrap individually in foil and roast at 350 degrees F until tender, 1 to 1 1/2 hours; let cool. Peel and cut into wedges. Cook the beet greens in boiling water, 3 minutes; drain, squeeze out the excess water and chop. Toss the beets and greens with 1/2 cup sliced red onion, 1/4 cup chopped chives, 5 tablespoons olive oil and 3 tablespoons red wine vinegar. Season with salt and pepper.

Photograph by Bobbi Lin

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