Roasted-Beet Salad

 

The last thing you want to do is turn the oven on in the summer, but if you get a cool night roasting beets is worth it.

• 5 medium fresh beets, roast until a knife easily slides in.
• 1 medium onion
• 1 bunch of parsley (or your favorite herb)
• 5 Tbs of vinegar
• 2 Tbs of oil
• salt & pepper to taste

After the beets have roasted for 20-30 minutes take them out of the oven to cool. When they are ready to handle peel and coarsely dice into a bowl. Add the 3 tablespoons of vinegar only and let the beets absorb the vinegar for about 20 mins, toss them gently every 5-7 mins to make sure they are coated in vinegar. Whisk together the remaining vinegar with the oil. Add the oil and vinegar mixture, sprinkle the parsley, and onions onto the beets and toss. Salt and pepper to taste.

edible OHIO VALLEY, Summer 2010   |   www.edibleohiovalley.com