Roasted Beet Salad
Confession time: I'm not a huge beet fan. I know. Beets are the current hotness. Juiced, roasted, pickled, however you want them, beets are all the rage right now. So I figured I should give it another shot and find a way to have beets that I find delicious. The first thing I found is that I definitely prefer golden beets to red beets, which makes sense because golden beets can be harder to find. Combo those beautiful golden beets with some other flavors I know I love, and BAM! The best roasted veggie salad EVER. It's vibrant and fresh, and can be served hot or cold, which means it makes great leftovers too!
find the best beets
Usually for this salad, one super gigantic beet will work or two medium sized beets. The golden beets will not stain your surfaces (or clothes) like red beets, so you won't have to worry about pink fingers after peeling!
perfect the tin foil boat
This one took me awhile. The easiest way for me to accomplish the tin foil boat is by placing the tin foil sheet in a bowl and molding the tin foil to the shape of said bowl.
Makes all the difference in the world. You wouldn't think so, but it really does. The easiest way to test it is by dipping some delicious crusty bread into the balsamic and then eat it! Then you can really see if you like the flavor profiles, or simply put, if it is awesome for you or not.
Roasted Beet Salad
Prep time: 15 minutes
Cook time: 45 minutes
2 medium golden beets, peeled and diced
1 medium sweet onion, chopped
3 cloves of garlic, minced
2 tblsp Balsamic Vinegar
salt and pepper to taste
Feta Cheese to taste (optional)
Preheat your oven to 450 degrees. Make your tin foil bowl and spray with some non-stick spray. Place your beets, onion, and garlic into a medium sized bowl, pour in your Balsamic Vinegar, add your salt and pepper. Toss everything together until everything is well coated by the Balsamic, and put your mixture into your tin foil bowl. I like to have my tin foil bowl onto a cookie sheet, just so nothing makes a mess if it leaks or spills, and bake for 45 minutes or until beets are tender.
Sprinkle on some cheese if you would like, and serve either hot or cold! Enjoy!