Saladscopykat5.0
Simple Marinated Beet Salad
A colorful, flavorful side dish featuring oven-roasted beets in a cumin-spiced vinaigrette. Perfect for make-ahead meal prep and a beautiful addition to any table.
👥 4 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 10 min🔥 Cook: 1h 30m👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Preheatyour oven to 350 degrees. Wrap each beet in foil and place in a pan. Bake beetsfor 1 to 1-1/⏱️ 4 hours.
2
Removethe beets from the oven. Open each foil-wrapped beet slightly to allow steam toescape. Allow the beets to cool for about ⏱️ 20 minutes, or until they are coolenough to handle.
beets (about 8 beets)6 cups
3
Rubthe skin off the beets. Cut each beet into slices about 1/4-inch thick.
beets (about 8 beets)6 cups
4
Whisktogether well the vinegar, oil, and ground cumin.
vinegar1 tablespoonground cumin1 teaspoon
5
Drizzle the vinaigrette over the beets and toss to coat, taking care not to break thebeets up into small pieces.
beets (about 8 beets)6 cups
6
Sprinkle the scallions and parsley over the beets. Season with salt and pepper to your personal preference.
chopped scallions1 tablespoonbeets (about 8 beets)6 cups
Nutrition Facts
calories
153 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
5 g
sugar Content
14 g
sodium Content
742 mg
protein Content
3 g
carbohydrate Content
20 g
saturated Fat Content
5 g
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