Roasted Baby Beet Salad
October 16, 2024
Roasted beets
20 baby beets
salt
pepper
extra virgin olive oil
- Preheat oven to 375 F.
- Place beets in roasting pan. Add enough water to barely cover beets and cover pan tightly with foil.
- Roast beets until tender, about 50 minutes.
- Peel beets while still warm and place on a rimmed baking sheet.
- Lower heat to 350 F.
- Drizzle oil over beets, sprinkle with salt and pepper, and toss to coat.
- Bake until heated through, stirring occasionally, about 20 minutes.
Vinaigrette
2 tbsp extra virgin olive oil
2 tbsp Hoot N' Holler Vinegar
½ tsp salt
½ tsp black pepper
pinch ground green cardamom (optional)
pinch cinnamon (optional)
- Whisk all ingredients together.
Yogurt
1 cup Greek yogurt
1 tbsp extra virgin olive oil
½ tsp ground ginger
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp cinnamon
½ tsp salt
¼ tsp ground cumin
- Whisk all ingredients together.
Garnish and serve
tarragon
mint
thyme
basil
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