This fantastic winter “salad” couldn’t be any easier. Or, tastier. This recipe was inspired by the beet salad at Cafe Regalade in Kitsilano, Vancouver.
This is more of a technique than a recipe. Make as much or as little as you want.
Even young kids can help wash the beets, roll the beets in the oil & scrunch up the packets, and mix the dressing. Make sure an adult opens the packets when you’ve taken the beets out of the oven because the packets will release hot steam that can burn little hands.
- Preheat the oven to between 375-400° F.
- Wash (but don't peel) the beets. Cut off the stems at the top and any roots.
- Tear pieces of tin foil large enough to wrap the beets. Lay them down, shiny side up. Drizzle a little olive oil onto the centre of each piece.
- Roll the beet in the olive oil to coat. Wrap the beets tightly in the foil.
- Transfer to a cookie sheet or baking tray.
- Roast in the oven 1 hour, or until cooked through.
- Allow beets to cool. You can peel the beets, or eat them with their skins on.
- Cut the beets into bite-sized pieces.
- In a small bowl, mix together mayo & mustard. Start with equal amounts and adjust to your taste.
- Toss or dip the beets in the dressing.
What makes this salad super easy is that you can cook the beets ahead of time. Simply put the beets in the oven when cooking another dish. Make the dressing immediately before serving and enjoy the salad.
The beets are very forgiving to oven temperature. You can cook them at anything from 350-425° F—the cooler the oven, the longer they take to cook.
You can check out more of Kristen Yarker's recipes at www.vitaminkconsulting.com.