I love beets. They’re a vegetable that, like Brussel sprouts or lima beans, suffer from an undeserved, childhood stigma. True, they’re a little messy, but stained fingertips are a small price to pay for this colorful salad.
With all the tutorials and methods out there, roasting beets seems trickier than it is. I prefer TheKitchn’s method. Trim your beets and wrap in tin foil, bake for an hour at 400˚. The one tip that helped me was to peek in the foil every 10 or 15 minutes to see if they’re drying up. I splashed a little water on them and my beets came out soft, with a hint of crunch. The skin should peel off easily with a paper towel. If it doesn’t, pop them back in the oven.
This salad doesn’t even require a recipe, although you can get fancy with the dressing if you want. I roasted a few beets, sliced them up, and served them with spinach, crumbled goat cheese, olive oil, and cracked pepper. Simple, fresh and healthy – a total lunch staple in my apartment.