Behind the Recipes
Roasted Beet Salad by Divya Gugnani
Makes 4 servings
INGREDIENTS:
4 raw beets
olive oil
salt and pepper
1 Tablespoon capers, drained and rinsed
2 Tablespooons pickles, chopped
dash of Worcestershire sauce
dash of hot sauce
1 Tablespoon Italan flat leaf parsley, chopped
Crumbled goat cheese if desired.
PREPARATION:
1. Toss beets in a baking dish with the olive oil, salt and pepper. Bake in the oven at 425 degrees F. for 40 minutes.
2. Once cooked through, rub the skin off. Cut beets into thick large cubes.
3. Toss beets, capers, pickles, hot sauce and Worcestershire sauce together in a mixing bowl.
Top with parsley for a garnish. Add crumbled goat cheese if desired. Enjoy!
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