Ingredients for Baked Beet Salad
- 1 lb beets
- 0 lemon juice
- 0 lemon zest
- 0 fresh cilantro
- 1 teaspoon honey
- 0 ground cumin
- to taste black pepper
- to taste salt
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How to Make Baked Beet Salad
- Preheat oven to 400°F (200°C).
- Wash and scrub 1 lb beets thoroughly. Trim off the greens, leaving about an inch of stem attached.
- Wrap each beet individually in aluminum foil.
- Place the foil-wrapped beets on a baking sheet and bake for 60-70 minutes, or until a fork easily pierces the center.
- Remove beets from oven and let cool slightly. Once cool enough to handle, peel the beets under cold running water. This helps remove the skins easily.
- Chop the peeled beets into bite-sized pieces (approximately 1 inch cubes).
- In a medium bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, salt, and pepper to taste.
- Add the chopped beets to the bowl and toss gently to coat with the vinaigrette.
- Serve immediately or chill for later. For the sandwich filling, add sliced roast beef and serve on a Kaiser roll.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
45g
Fat
0g
Carbs
5g