The FoodReference Website - Recipe Section
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . Cookbooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Culinary Schools . . Festivals & Shows .

You are here > 

Next Recipe

..Vegetable Salads pg 1.. ..Artichoke Heart & Asparagus Salad.. ..Artichoke, Lima Bean, Fennel Salad.. ..Artichoke Rice Salad.. ..Artichoke, Roasted Red Pepper Salad.. ..Arugula Radicchio Orange & Drd Plums.. ..Asian Salad, Sweet & Sour Vinaigrette.. ..Asparagus & Bean Salad.. ..Asparagus Salad Medley.. ..Asparagus Salad, Marinated.. ..Asparagus & Mushroom Salad.. ..Avocado Blueberry Salad.. ..Avocado & Citrus Spinach Salad.. ..Avocado Mango Salad.. ..Avocado Tomato Salad.. ..Baby Greens Salad with Grapefruit.. ..Bird's Nest Salad (1895).. ..BEAN SALADS >>>.. ..Beet Salad.. ..Beet Salad with Garlic.. ..Beet Salad, Balsamic Roasted.. ..Beet & Goat Cheese Salad.. ..Beet Salad with Goat Cheese & Walnuts.. ..Beet Salad with Horseradish.. ..Beets, Pickled Beet Salad.. ..Beets, Roasted Baby Beet Salad.. ..Beets, Roasted Beet & Fennel Salad.. ..Broccoli Salad.. ..Broccoli Endive Salad.. ..Broccoli, Layered Broccoli Salad.. ..Broccoli & Olive Salad.. ..Broccoli Raisin Salad.. ..Broccoli with Red Pepper Dressing.. ..Broccoli with Sundried Tomatoes.. ..Broccoli Walnut Salad.. ..Brussels Sprouts Salad.. ..Brussels Sprouts, Marinated.. ..Buffalo Mozzarella Caprese Salad.. ..Bulgur Nut Salad Recipe.. ..Bulgur, Mediterranean Bulgur Salad.. ..Bulgur, Toasted Corn & Bulgur Salad..

. Home . . Recipes . . About & Contact Info . . Food Links .

ROASTED BABY BEET SALAD

See also Article on Beets/Beetroot

Yield: 4 servings

3 cups baby beets, any variety or a mix
1 tbsp. olive oil
1 tbsp. red onion, minced
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1 tbsp. chives, minced
salt and pepper to taste


Preheat the oven to 400 degrees.

Mix the beets with the olive oil. Place them in a small baking dish and cover. Bake for 1 hour or until the beets are cooked.

Allow the beets to cool, then peel the skin off the beets with a knife. Slice the beets thinly on a paper plate on top of a cutting board to prevent the beets from staining the cutting board.

In a small bowl, combine the beets, onions, vinegar, oil and chives. Season with salt and pepper to taste. Allow the flavors to marinate for at least one house before serving.

Serve on a bed or fresh beet greens.
Top with some goat cheese and a few chopped walnuts


Adapted from "The Swedish Kitchen" by Helene Henderson
 

Please feel free to link to any pages of FoodReference.com from your website.
No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.