Summer Beet Side Salad – Eat With Your Eyes


Ingredients: 5 beets, preferably organic.,1 English cucumber, sliced,Really good olive oil (don’t bother with cheap store-bought oil for this),A few sprigs of parsley,1 tomato

  1. To roast the beets: slice off the stems, wash them carefully, and wrap them in an aluminum foil pouch with a drizzle of olive oil and a little table salt (essentially set them on a piece of aluminum foil, and fold over the edges to make a tight little envelope). Beets will take about an hour to roast at 350 degrees. Cool before handling. Then, peel away the skins with the help of a paper towel, back of a knife, and/or a little cool water.Leave beets out to cool (this is a cold salad). Once cool, quarter.Assemble ingredients; drizzle olive oil over the top of the salad and sprinkle a touch of table salt.Small servings.


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