A roasted beet salad is easy to make once you roast a few. Roasting beets is the only way I prepare my beets now. Use it in soups, salads and more plus you retain the juices during the cooking process.
I never really realized that until my aunt gave me a baked beet and I made a quick salad from it. All you need is mayonnaise and crushed garlic (since the cooking method makes the beets sweet and smokey) and wow, the salad came out so sweet, deep and rich in flavor that boiled beets don’t compare near to the flavor. You don’t even need to season the salad as natural sweetness comes from the baked beets and the mayonnaise is already flavored. I assume the baked beets also retain all those nutritious values, thus resulting in a very sweet and full of flavor beet. So do try baking beets for a superb flavored salad!
Ingredients for Roasted Beet Salad:
- 2 medium sized beets
- 1/2 cup mayonnaise
- 2 cloves garlic, crushed
How to make Roasted Beet Salad:
- Preheat the oven to 400 degrees F. Wash and scrub the beets well; pat dry.
2. Wrap each beet securely in aluminum foil and place into a small baking dish.
3. Bake beets for 1 hour then reduce heat and bake beets at 350 degrees F for an additional 1 to 1 1/2 hours or until done (when you pierce the beet with a knife it should go through easily.)
4. Allow beets to completely cool in foil before adding mayonnaise.
5. Once beets have completely cooled, grate into a large sized bowl. Discard the core and any excess skin. Tip: If possible the colder the beet the better before adding any mayonnaise. If the time allows after they cool to room temperature, place in the refrigerator overnight before proceeding.
6. Add crushed garlic and mayonnaise to the grated beets and stir well to combine.
7. Refrigerate before serving.
Roasted Beet Salad
Ingredients
- 2 medium sized beets
- 1/2 cup mayonnaise
- 2 cloves garlic crushed
Instructions
- Preheat the oven to 400 degrees F. Wash and scrub the beets well; pat dry.
- Wrap each beet securely in aluminum foil and place into a small baking dish.
- Bake beets for 1 hour then reduce heat and bake beets at 350 degrees F for an additional 1 to 1 1/2 hours or until done (when you pierce the beet with a knife it should go through easily.) Allow beets to completely cool in foil before adding mayonnaise.
- Once beets have completely cooled, grate into a large sized bowl. Discard the core and any excess skin. Add the crushed garlic and mayonnaise to the grated beets and stir well to combine.
- Refrigerate before serving.
