Roasted Beet Salad

By: Daniel Lucas

Dish: Salad
Season: Any
Source: Tamar Adler
Servings: 4-6
Need help? Read the guide

Ingredients

  • 4-6 beets
  • 1/2 bunch swiss chard
  • 1 cup brown rice
  • red wine vinegar
  • salt

Some things just go together, and that is certainly the case for beets and red wine vinegar. This is a good opportunity to spoil yourself with some high quality red wine vinegar - it’s amazing how much of a difference it makes. It you want to experience the pure essence of beets, toss them with just a bit of parsley and eat by the spoonful.

Method

  1. ​Preheat the oven to 450 F
  2. Cook the brown rice in 2 cups of water for ~45 mins, let cool.
  3. Trim the tops off of the beets, and mix the greens with the Swiss chard, wash, and set aside.
  4. Roast the beets for ~ 1 hour
  5. Remove beets from oven, dice, lightly salt, and marinate in 1/2 cup of red wine vinegar over night.
  6. The next day, mix beets, greens, and rice. Dress with salt, olive oil and additional red wine vinegar.

Roasted Beet Salad

By: Daniel Lucas

Some things just go together, and that is certainly the case for beets and red wine vinegar. This is a good opportunity to spoil yourself with some high quality red wine vinegar - it’s amazing how much of a difference it makes. It you want to experience the pure essence of beets, toss them with just a bit of parsley and eat by the spoonful.

Method

  1. ​Preheat the oven to 450 F
  2. Cook the brown rice in 2 cups of water for ~45 mins, let cool.
  3. Trim the tops off of the beets, and mix the greens with the Swiss chard, wash, and set aside.
  4. Roast the beets for ~ 1 hour
  5. Remove beets from oven, dice, lightly salt, and marinate in 1/2 cup of red wine vinegar over night.
  6. The next day, mix beets, greens, and rice. Dress with salt, olive oil and additional red wine vinegar.

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