Roasted Beet Salad


We took another veggie adventure this weekend and although my son and husband were not very impressed with this dish my daughter and I enjoyed it.  I have never roasted beets before so I found a recipe online for a roasted salad, but I modified it slightly by tossing in some olive oil and chopped beet greens.  If you are up for a veggie adventure give it a whirl.  Word of warning – make sure to cover your cutting board with plastic wrap before cutting into your beets to keep your board from getting stained.


3-4 fresh beets, trim off ends and slice in half lengthwise

2T olive oil, divided

salt and pepper to taste

1T capers

2 dill pickles chopped

1/4 flat leaf parsley chopped

1T worchestershire sauce

1 tsp Frank’s Red Hot original sauce

beet greens thoroughly rinsed and chopped (optional)

Preheat oven to 425F.  Toss beets with 1T of olive oil and salt and pepper in a baking dish.  Bake for 35-40 minutes and let cool.  Peel beets and then slice them.  Add capers, pickles, parsley, chopped greens, worchestershire, Frank’s Red Hot and remaining olive oil and toss to combine.  Season with additional salt and pepper and serve.



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