Cold Beet Salad

Step 1

Preheat the oven to 400F. Create tin foil squares large enough to encase each beet.

Step 2

Rinse the beets with water, removing any sand and debris. Pat them dry with a clean kitchen towel, and use a large knife to remove the green stems. If the beets are extra large, cut them in half but keep the skin on.

Step 3

Place each beet in a tin foil square, drizzle with olive oil, and season with salt and black pepper. Wrap the foil tightly around the beet and place them onto a large baking sheet.

Step 4

In a lidded jar, combine the olive oil, vinegar, orange juice, lemon juice, shallots, honey, and salt. Place the lid on the jar and shake well to combine. Refrigerate until ready to use and for up to a week.

Step 5

Roast the beets for 45 minutes to an hour until they’re fork tender. Check at 45 minutes, poking the beet with a fork. Larger beets will take longer. When done, remove from the oven.

Step 6

Let the beets cool for 10 minutes before unwrapping them from the foil -they'll be too hot to handle out of the oven.

Step 7

Use a paper towel to grab one beet, then use your free hand with another paper towel to remove the skins; they should easily come off.

Step 8

Slice the beets into 1/2-inch thick slices or half moons and place them in a bowl. Refrigerate for 1 hour to chill.

Step 9

Pour 1/3 cup of the vinaigrette over the sliced beets. Toss them in the bowl to coat them with the vinaigrette and serve cold. You can return the beets to the fridge until ready to serve.