Beets are packed with nutrition, and if you’re not already on the beet train, consider this your invitation to hop on! They may seem like extra work at first, but peeling them after cooking keeps staining on your hands and cutting board to a minimum. They are worth the extra effort!
Ingredients:
- 1 lb beet, cooked and peeled (roasted or boiled)
- 1 shallot minced
- 2 tbsp fresh parsley chopped
- 2 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1/8 tsp salt
- 1/8 tsp fresh ground pepper
Instructions:
- Cover whole beets in tinfoil and bake at 350 for 1 hour. Let cool before handling.
- Peel cooked beet and cut it in 1/2" cubes and place in a bowl.
- Chop shallot and parsley and add.
- Drizzle vinegar, olive oil, add salt and pepper.
- Toss well and serve.
Tip: This salad stores extremely well and last 3-4 days in the refrigerator.
