Red and Golden Beet Salad
Serve this salad of roasted beets with our Halibut with Mushrooms dish.
- Yield: Serves 10
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
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.
Let cool. Rub off skins with paper towels; discard skins. Cut into wedges. Put golden and red beets into separate bowls.
Whisk vinegar and remaining oil in a small bowl; season with salt and pepper.
Drizzle beets in bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.