Roasted Beet Salad
Toss 4 beets in a baking dish with olive oil, salt and pepper. Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins. Cut into wedges; toss with any juices from the baking dish, capers, chopped pickles, a dash each of Worcestershire and hot sauce, and chopped parsley.
Photograph by Antonis Achilleos
More Recipes and Ideas:
Roasted Baby Beet and Baby Carrot Salad with a Sherry Walnut Vinaigrette, Roasted Beet and Grapefruit Salad, Roasted Beet Salad with Pears and Marcona Almonds, Cole Slaw Recipes, Tomato Salad Recipes, Spinach Salad Recipes, Broccoli Salad Recipes, Salad Dressing, Potato Salad Recipes