Thayer Allyson Gowdy
YieldsMakes 12 to 16 servingsTotal Time1 hr 30 mins
This easy four-ingredient beet salad is a great choice when you want to add both flavor and color to your table. 

How to Make It

Step 1
1

Preheat oven to 375°. Trim beets, drizzle with oil, and wrap in foil. Roast beets until tender when pierced with a fork, 30 to 45 minutes (time will vary depending on size of beets). Unwrap and let cool.

Step 2
2

When beets are cool enough to handle, slip peels off and grate beets on the large holes of a box grater. Toss with vinegar and salt, adding more salt to taste if you like. Serve at room temperature.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 3 pounds beets
 1 teaspoon olive oil
 1/3 cup cider vinegar
 2 teaspoons salt, plus more to taste

Directions

Step 1
1

Preheat oven to 375°. Trim beets, drizzle with oil, and wrap in foil. Roast beets until tender when pierced with a fork, 30 to 45 minutes (time will vary depending on size of beets). Unwrap and let cool.

Step 2
2

When beets are cool enough to handle, slip peels off and grate beets on the large holes of a box grater. Toss with vinegar and salt, adding more salt to taste if you like. Serve at room temperature.

Step 3
3

Note: Nutritional analysis is per serving.

Beet Salad