Roasted Beet Salad
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.
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.
