Simple Beet Salad

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Recipe by Rebecca Dienner for The FruitGuys
INGREDIENTS
Beets, 2–3 large or 4–6 small, trimmed and well cleaned
½ cup onion, thinly sliced (yellow, white, red, or green)
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
Salt and pepper to taste
Optional additions: Sliced orange, tangerine, or grapefruit; sliced avocado; fresh chopped herbs; toasted walnuts or pine nuts; and/or serve on a small bed of tender greens

PREPARATION

  • Preheat oven to 375°F.
  • Wrap each beet in tinfoil and place on a baking sheet.
  • Roast for about 50–60 minutes (start checking at 30 minutes).
  •  Beets are done when a fork can be very easily inserted into them.
  • Once cooked, open foil, and let beets cool enough to handle.
  • The thick outer skin should slide off fairly easily by squeezing with your hands.
  • Slice beets in half, then into bite size wedges.
  •  Toss with oil, lemon juice, onions, salt, and pepper, and include any additions. Serve salad warm or chilled.

Serves 2–4 as a side salad. Prep time, 10 minutes; cook time, 50–60 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.