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beet salad recipe

Thanks for sharing this recipe, Carolyn.

Garlicky Roasted Beet Salad
 I've fallen in love with this salad. My comments afterwards. 
  • 2 pounds of boiled or roasted beets(red or yellow), with skins removed and sliced (or 2 cans of sliced beets, drained)
  • 2 -3 cloves of garlic, minced
  • 1/2 cup of olive oil
  • 1/4 cup of red wine vinegar
  • sea salt (optional)
  • fresh ground pepper (optional)


Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.  
  • Try this salad with a dollop of thick yogurt on top or on the side. It's delicious!
  • I prefer this salad well seasoned with salt and pepper but it tastes delicious even without.
  • The proportions of beets/garlic can be approximate, of course. Don't stress over amounts. I often add an additional clove or two of garlic anyway!
  • It is a must to marinate the salad. Marinating overnight is great.
  • I often cook up a large batch of beets, peel them and put them in the refrigerator to use as needed. Then any night I want a beet salad, the beets are ready, which saves a lot of time.

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