Megan's Summer Beet Salad
By: Megan Gordon
Published: Thursday, December 10, 2009 - 5:02pm

Ingredients




5 beets, preferably organic.
1 English cucumber, sliced
5 inches cherry tomatoes, cut  half (or a small tomato, cut in wedges)
A few sprigs of parsley

Really good olive oil (don't bother with cheap store-bought oil for this)

Preparation

1 To roast the beets: slice off the stems, wash them carefully, and wrap them in an aluminum foil pouch with a drizzle of olive oil and a little table salt (essentially set them on a piece of aluminum foil, and fold over the edges to make a tight little envelope). Beets will take about an hour to roast at 350 degrees. Cool before handling. Then, peel away the skins with the help of a paper towel, back of a knife, and/or a little cool water. 2 Leave beets out to cool (this is a cold salad). Once cool, quarter. 3 Assemble ingredients; drizzle olive oil over the top of the salad and sprinkle a touch of table salt. 4 Small servings.

About


It's almost silly to write a recipe for this salad as it's so easy and seems pretty intuitive. But not everyone knows how to roast beets (I just learned)...add any components that remind you of summer. I chose tomatoes and cucumbers only because I had them readily available. Make in individual ramekins for a pretty, lunch side dish.