Roasted Beet Salad

by Mugnaini on April 22, 2013 in Salads

Roasted Beet Salad

Serves 4-6
Roasting Oven Environment


  • 1 1/2 pounds small beets
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons orange infused olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon chopped Italian parsley


Trim the tops of the beets within 1/2 inch of the beets. Place like size beets (3-4 per) in a foil package, top with 1 tablespoon of oil, seal tightly. Place the foil packages on a sheet pan and place into oven. Roast for 40 to 45 minutes or until the beets are tender when pierced with a knife. Remove from oven and set aside until cool enough to handle.

Peel beets and cut into 3/4 inch dice or slice into 1/2 inch slices. Place into a serving bowl and toss with the orange infused olive oil, salt, pepper and parsley. Serve or refrigerate.

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