Beet Salatim
🍳 oven
⏱ 60 min
🍽 serves 10
📋 7 ingredients
Nutrition per serving
92
calories
3.4g
protein
19.3g
carbs
1.2g
fat
Ingredients per serving
- 0.35 lb beet
- 0.3 each Lemon
- 0.2 oz Peeled Garlic
- 0.15 tsp Kosher Salt
- 0.075 tbsp pepper
- 0.05 cup parsley
- 0.025 oz Olive Oil
Method
1. Preheat the oven to 400°F.
2. Wash and trim the beets, then wrap each beet individually in aluminum foil.
3. Place the wrapped beets on a baking sheet and roast for 1 hour or until tender when pierced with a fork.
4. Remove the beets from the oven and let them cool. Once cooled, peel the beets and cut them into bite-sized pieces.
5. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
6. In a large mixing bowl, combine the roasted beet pieces with the chopped parsley.
7. Pour the dressing over the beets and parsley, tossing gently to coat evenly.
8. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
9. Just before serving, give the salad a gentle toss to redistribute the dressing.
