Beet salad is a centuries-old Spanish favorite. Recent versions cut the prep time by using canned beets, but roasting fresh ones brings out their sweetness. Serve it warm or chilled. To turn it from a side dish into a main course, serve on a bed of greens, such as arugula, and top with hazelnuts and nuggets of Cabrales, the Spanish blue cheese.
Ingredients
- 4 large red beets, quartered but not peeled
- 2 tablespoons extra virgin olive oil, divided use, plus more for drizzling
- 1 small red onion, thinly sliced
- 1 tablespoon sherry vinegar, plus more for drizzling
- Coarse salt (kosher or sea) and
freshly grated black pepper
Directions
Step 1
Preheat the oven to 400°F. Line a rimmed sheet pan with heat-resistant parchment paper. Place the beets on the paper and toss with 1 tablespoon olive oil. Roast until tender, up to one hour. Out of the oven, roll up the beets in the parchment paper and allow them to sit for 10 minutes, then lift off the peels. Toss the beets with the onions, the rest of the olive oil, and the vinegar. Add salt and pepper to taste. Just before serving, drizzle with more olive oil and vinegar.
Serves 4