Salt & Vinegar Beet Salad

1. Prep the Beets – Preheat oven to 205°C (400°F). Wash 900 g (2 lb) beets well under running water. Peel if desired, or leave unpeeled (skins slip off easily after roasting).
2. 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.
3. 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 itself to gently rub off the skins — they slip off easily and the paper keeps your hands clean.
4. Chop and Season – Chop beets into even bite-size cubes. Season with salt to taste, 2–3 tbsp (30–45 ml) rice vinegar (start with 2 and add more if desired), and 1 tsp dried oregano (if using). Toss well to coat.
5. 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.