Salt & Vinegar Beet Salad
Salads
Ingredients:
- 900 g (2 lb) beets
- salt to your taste
- 2–3 tbsp rice vinegar (or apple cider, white wine, or sherry vinegar)
- 1 g (1 tsp) dried oregano
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Peel the beets while they're still warm from the oven, not once fully cooled — the skins slip off far more easily warm, and waiting makes the job much harder.
Instructions:
- Prep the Beets: Preheat oven to 205°C (400°F). Wash 900 g (2 lb) beets well. Peel if desired.
- Roast: Wrap each beet individually in parchment paper. Place on a baking sheet and roast for 45–60 minutes until easily pierced with a knife.
- Peel While Warm: Open the parchment packets carefully to release steam. While the beets are still warm, trim the stem and root ends. Use the parchment paper to gently rub off the skins.
- Chop and Season: Chop beets into even bite-size cubes. Season with salt to taste, 2–3 tbsp (30–45 ml) rice vinegar, and 1 tsp dried oregano (if using). Toss well to coat.
- Cool and Store: Allow to cool, then transfer to an airtight container. Refrigerate for 5–7 days.
Notes: Peeling beets after roasting is much easier than before — the skins slip off effortlessly when warm. The parchment packet method keeps the beets moist and tender without the need for oil or foil. Golden beets have a milder, less earthy flavor than red beets.
Storage: Keeps in an airtight container in the fridge for 5–7 days — the flavor improves as the beets marinate in the vinegar.
Swaps: Use balsamic vinegar for a sweeter, richer flavor, or sherry vinegar for more complexity.
Tips: Wear gloves when handling red beets to prevent staining your hands and counters. Add to salads, grain bowls, or serve alongside hummus as a simple mezze.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The dried oregano adds an earthy, aromatic herbal backbone. The salt to your taste sharpens and balances every other flavor in the dish. The –3 tbsp rice vinegar adds tang that cuts through richness and balances the flavors.
Salt & Vinegar Beet Salad
Ingredients:
- 900 g (2 lb) beets
- salt to your taste
- 2–3 tbsp rice vinegar (or apple cider, white wine, or sherry vinegar)
- 1 g (1 tsp) dried oregano
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The dried oregano adds an earthy, aromatic herbal backbone. The salt to your taste sharpens and balances every other flavor in the dish. The –3 tbsp rice vinegar adds tang that cuts through richness and balances the flavors.
Prep:
Peel the beets while they're still warm from the oven, not once fully cooled — the skins slip off far more easily warm, and waiting makes the job much harder.
Instructions:
- Prep the Beets: Preheat oven to 205°C (400°F). Wash 900 g (2 lb) beets well. Peel if desired.
- Roast: Wrap each beet individually in parchment paper. Place on a baking sheet and roast for 45–60 minutes until easily pierced with a knife.
- Peel While Warm: Open the parchment packets carefully to release steam. While the beets are still warm, trim the stem and root ends. Use the parchment paper to gently rub off the skins.
- Chop and Season: Chop beets into even bite-size cubes. Season with salt to taste, 2–3 tbsp (30–45 ml) rice vinegar, and 1 tsp dried oregano (if using). Toss well to coat.
- Cool and Store: Allow to cool, then transfer to an airtight container. Refrigerate for 5–7 days.
