Beet Salad

Any beets would be delicious here, but we prefer the deep color of red beets with the rest of the menu. Roasting the beets before grating intensifies their flavor and is an easy, relatively mess-free way to cook them. Prep and Cook Time: 1 1/2 hours. Notes: The salad keeps up to 2 days, covered and chilled. To reduce staining when handling red beets, we like to wear disposable latex gloves and use a dishwasher-safe cutting board.

Yield: Makes 12 to 16 servings

Ingredients

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

Preparation

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.

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

26 (4% from fat)

Protein:

0.8g

Fat:

0.1g (sat 0.0)

Carbohydrate:

6g

Fiber:

0.6g

Sodium:

332mg

Cholesterol:

0.0mg