Simple Beet Salad

Share this post

Recipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
Beets, 2–3 large or 4–6 small, trimmed and well cleaned
1/2 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.

Sign up for our monthly newsletter

 

Recent Recipes articles:

January 11, 2016
November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015

More recent articles:

The 18-year-old start-up
January 27, 2016
Food:
Ancient grains: the hype and the health
January 26, 2016
Food:
Three lunch options packed with fiber, veggies, and protein
January 25, 2016
A daily achievement journal is good for you—and your career.
January 25, 2016
Three hot exercise moves to do with your partner
January 14, 2016
Food:
’Tis the season to enjoy a bowl of chili
December 16, 2015
Exploring the diverse universe of apples
December 16, 2015

About Us

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.