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SIStop boiling your beets 🛑 Do this instead
For years I boiled my beets… until I realized how much easier, tastier, and healthier they are when roasted. No babysitting a pot on the stove. Just place them in the oven and let them do their thing. They peel effortlessly and the flavor is incredible.
A beloved holiday salad passed down from my late mother-in-law and my husband’s sisters. There isn’t a holiday table without it.
Ingredients
• 4 beets, scrubbed clean
• ½ red onion, finely diced
• 1 bunch parsley, chopped
• 2 garlic cloves, minced
• ¼ cup olive oil
• ⅓ cup white distilled vinegar
• Juice of 1 large lemon
• 2 tsp salt
• 1 tsp black pepper
You will also need:
foil and parchment paper
Instructions
1. Wash the beets well, scrubbing the skins since they can be quite dirty even though we remove the peel later.
2. Lay a sheet of foil on a baking tray and place a sheet of parchment paper on top. (This keeps the foil from touching the beets.)
3. Place the beets on the tray and roast in a 400°F oven for about 1 hour, sometimes up to 1½ hours, until a knife slides in easily.
4. Let them cool slightly, then peel using your hands, a knife, or even under running water. The skins come right off.
5. Slice or chop the beets however you like and place them in a bowl.
6. Add the diced red onion and chopped parsley.
7. Add the minced garlic, olive oil, vinegar, lemon juice, salt, and black pepper.
8. Toss gently and taste for seasoning.
This salad keeps up to two weeks in the fridge and honestly just gets better with time.
Chag Sameach🌸
#sivanskitchen #roastedbeets #beets #superfood #holiday
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