Food & Cooking Recipes Salad Recipes Red and Golden Beet Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 10 Serves Serve this salad of roasted beets with our Halibut with Mushrooms dish. Ingredients 16 small beets, half golden and half red, stems trimmed to 1 inch ¾ cup extra-virgin olive oil Coarse salt and freshly ground pepper 4 tablespoons balsamic vinegar Directions 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. Rate it Print