Roasted Beet Salad


1 lb of beets

1/4 cup sliced almonds

3 tablespoons olive oil


1 tablespoon minced shallots (or substitute the onion in your box?)

1 tablespoon fresh lemon juice

1 1/2 tablespoons red wine vinegar

1/4 teaspoon sugar 


Put a rack in the middle of the oven and preheat it to 400o. Tightly wrap the beets in foil and roast them on a baking sheet until tender, 1 hour or more. Cool in the foil package until they are cool enough to handle.

Cook the almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Then cool the almonds in the oil and finally transfer them to a small bowl and season them with salt.

Stir together the shallots, lemon juice, vinegar, sugar, 1/2 teaspoon salt, and oil from the almonds in a large bowl. Slip the skins from the beets and slice them into 1/4-inch thick slices. Add to the dressing, toss and coat. The beets absorb the flavors best when they are warm. Sprinkle the almonds on top. 

meal or course
recipe type
quick + easy