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Fresh Beet Salad

October 02, 2012

There is nothing more beautiful than a bowl of freshly roasted beets. As the end of summer comes to a crescendo, so does our consumption of fresh foods from the Farmer's Market. One of our labor's of love is roasting and peeling fresh beets (please see my previous blog on September 26). The one thing we have learned is to lightly coat the beets with some balsamic vinegar and a little olive oil. In effect you are "dressing" the beets from the start. It keeps them fresh looking and they also don't stick to each other. Honestly, with a sprinkle of sea salt and cracked pepper your beets are ready to eat and use in salads and all sorts of other recipes. I would recommend this vinaigrette recipe which will cover 4 bunches of prepared beets which is about 8-- 1 cup servings for 89 calories  -

Vinaigrette for Fresh Roasted Beets:
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

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