Warm Beet Salad

  • Difficulty: Basic
  • one hour and 15 minutes
  • 2 servings

How about you enhance the taste of beetroot by baking and then roasting it? Then make a smooth, sweet, and slightly tangy dressing from thyme powder, vinegar, sugar, and olive oil. Add the beetroot and the dressing to a green salad. You can toss in there, at any time, other goodies like baked butternut squash, for example.

Ingredients Needed for Warm Beet Salad

4 medium-sized beetroots
2 tablespoons of vinegar
2 tablespoons of sugar
1 teaspoon thyme powder
2 tablespoons of olive oil
salt
pepper

How to Cook Warm Beet Salad

  1. Place the beetroot in a parchment paper-lined baking tray, poke some holes using a fork, and roast for 20 minutes at 360⁰F/180⁰C.
  2. Remove from the oven, wrap each one in aluminum foil, place back on the tray, and roast for 40 minutes at 400⁰F/200⁰C.
  3. Remove the beets from the oven, peel them, and cube them. Set them aside.
  4. Add the vinegar, sugar, thyme powder, and olive oil to a smaller bowl, season with salt and pepper, and mix.
  5. Serve the cooked beetroot with a green salad and finish with the thyme-vinegar-olive oil dressing. You can toss in some baked squash, too.

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