I eat a lot of salads in the summer but they can get boring after awhile if you don’t mix things up. Roasted, sliced beets make for a nice addition. Roasting the beets is super simple: just cover in tinfoil and bake in a hot oven for about an hour. Once that’s done, slip the skins off and slice the beets into quarters and then slice those quarters thin and throw them on any green salad. I like to pair my beet salad with a vinaigrette, poppy seed or sweet/fruit dressing along with some sunflower seeds and sliced onion. By the way, beets will make your hands dark pink, along with everything you’re using to prepare them with (cutting board, knife etc), so handle them with care and try not to get it on your clothes.
2 medium beets
Preheat the oven to 425 degrees. Wrap the beets in foil and roast for 40-60 minutes or until you can pierce them easily with a fork. Allow the beets to cool a little and then slip off the skins and slice the beets into quarters and then into thinner slices if you like.
I love to add these to all different salads. One of my favorites is romaine lettuce and spinach, sunflower seeds, sliced red onion with these beet slices and a fruity or vinagrette dressing to top it off.