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Salt & Vinegar Beet Salad
Salads
Ingredients:
2 lb (900 g) beets (red or golden)
🧂 salt to your taste
🫙 2–3 tbsp rice vinegar (or apple cider, white wine, or sherry vinegar)
🌿 1 tsp dried oregano (optional)
Equipments:
Grain-Free
Gluten-Free
Refined Sugar-Free
Oil-Free
Meal Prep Friendly
Nut-Free
Leftover Friendly
Soy-Free
Features:
Grain-Free
Gluten-Free
Refined Sugar-Free
Oil-Free
Meal Prep Friendly
Nut-Free
Leftover Friendly
Soy-Free
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prep: Heat oven to 400°F (205°C). Wash beets well. Peel or don’t peel — both work. Peeling after roasting is easier if skins are thick.
- Roast (Parchment Packet Method): Wrap each beet in parchment paper. Roast for 45–60 minutes, until beets are easily pierced with a knife.
- Season: Open packet carefully (steam!). While the beets are still warm, cut the stems and root tips. Use the parchment paper to gently rub off the skins, which will slip off easily and help keep your hands clean. Once peeled, chop the beets into even bite-size cubes. Season with salt (to taste) Vinegar (start with 2 tbsp, add more if needed), and oregano (if using). Toss well to coat all beets.
- Storage: Store in an airtight container in the refrigerator for 5–7 days.
Salt & Vinegar Beet Salad
2-3
10 min
60 min
Ingredients:
2 lb (900 g) beets (red or golden)
🧂 salt to your taste
🫙 2–3 tbsp rice vinegar (or apple cider, white wine, or sherry vinegar)
🌿 1 tsp dried oregano (optional)
Features:
Grain-Free
Gluten-Free
Refined Sugar-Free
Oil-Free
Meal Prep Friendly
Nut-Free
Leftover Friendly
Soy-Free
Instructions:
- Prep: Heat oven to 400°F (205°C). Wash beets well. Peel or don’t peel — both work. Peeling after roasting is easier if skins are thick.
- Roast (Parchment Packet Method): Wrap each beet in parchment paper. Roast for 45–60 minutes, until beets are easily pierced with a knife.
- Season: Open packet carefully (steam!). While the beets are still warm, cut the stems and root tips. Use the parchment paper to gently rub off the skins, which will slip off easily and help keep your hands clean. Once peeled, chop the beets into even bite-size cubes. Season with salt (to taste) Vinegar (start with 2 tbsp, add more if needed), and oregano (if using). Toss well to coat all beets.
- Storage: Store in an airtight container in the refrigerator for 5–7 days.
