Servings: 8 servings
Prep Time: 5 minutes
Total Time: 1 hour
This salad is sweet and simple. Roasting beets brings out their rich, sweet and earthy flavor. Pair with a simple dressing of olive oil, lemon and herbs for a healthy and flavorful salad.
Beets are known for their deep rich ruby color and an earthy flavor that turns mellow and sweet when cooked. Have a marathon coming up? People who drink beet juice before an intense workout can keep going 16% longer. Beets are high in nitrates, which helps lower blood pressure, and they’re rich in betaines, antioxidants that lower inflammation and can help fight off cancer.
Preheat your oven to 375 F.
Remove beet greens and save to make something else that’s yummy.
Place beets onto a large sheet of aluminum foil. Sprink with 1 tablespoon avocado oil and form a pouch. (Beets can take a LONG time to cook. These will simultaneously steam and roast them to speed up cook time.)
Bake until tender. Cook times vary greatly depending on size, with smaller beets taking around 40 minutes and large beets taking longer. Check to make sure they’re not scorching every 20 minutes or so. If they look dry or are burning on one side, add a bit of water to the pouch, reseal, and place back in the oven. Beets are ready when they are easily skewered to the center.
Allow beets to cool. Using a paper towel, rub away the skin. It should remove easily. If it does not they’re not ready - place them back in the oven a bit longer and try again. Pro tip: The skin of smaller beets is thin enough that it does not need to be peeled. Cut into small cubes that are roughly the same size.
Whisk together lemon juice, salt, pepper, 2 tablespoons olive oil and (optional) thyme.
Toss with the beets. Enjoy right away or allow it to marinate overnight and serve cold the next day.
1 pound beets
1 tablespoon avocado oil
1 lemon, juiced
½ teaspoon salt
¼ teaspoon fresh cracked pepper
2 tablespoons olive oil
(optional) 1 tablespoon freshly chopped thyme