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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Beets
Wash and trim the ends of the red beets. Wrap them in aluminum foil and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until tender. Allow to cool, then peel and dice into bite-sized pieces.
Prepare the Shallots
While the beets are roasting, finely chop the shallots and set them aside.
Make the Dressing
In a small bowl, whisk together the sherry vinegar, olive oil, salt, and black pepper to taste.
Combine the Salad
In a large mixing bowl, combine the roasted and diced beets, chopped shallots, and freshly chopped parsley. Pour the dressing over the salad and toss gently to coat.
Serve
Transfer the salad to a serving dish and serve immediately, or chill in the refrigerator for 30 minutes before serving for enhanced flavors.