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Beet Salad

  • Yield: Serves 10
Beet Salad

Source: Martha Stewart Living, September 2005


  • 16 small beets, half golden and half red, stems trimmed to 1 inch
  • 3/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 tablespoons balsamic vinegar


  1. Preheat oven to 400 degrees. Drizzle beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.

  2. Let cool. Rub off skins with paper towels; discard skins. Cut into wedges. Put golden and red beets into separate bowls.

  3. Whisk vinegar and remaining oil in a small bowl; season with salt and pepper.

  4. Drizzle beets in bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

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