Beet Salad Recipe
Roasted and pickled beets served with fromage blanc.
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Ingredients
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Roasted Beets
Pickled Beets
For Serving
Method
Roasting Beets
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Beets
Wash the beets thoroughly under running water. Trim the tops and root ends.
- 3
Season Beets
Drizzle the beets with olive oil, and sprinkle with salt and black pepper. Rub the oil and seasoning evenly over the surface.
- 4
Wrap and Roast
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- 5
Cool and Peel
Remove the beets from the oven, allow them to cool slightly, then unwrap and peel the skins off. You can use gloves to avoid staining your hands.
Pickling Beets
- 6
Prepare Pickling Liquid
In a medium saucepan, combine water, apple cider vinegar, sugar, salt, black peppercorns, and bay leaf. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.
- 7
Pickle the Beets
Once the pickling liquid is boiling, remove it from heat and let it cool slightly. Place the roasted beets in a jar and pour the pickling liquid over them. Let them cool to room temperature, then cover and refrigerate for at least 2 hours or overnight for best flavor.