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Smashed Beets with Lemon Vinaigrette CARLA HALL

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A great salad!

ingredients
SMASHED BEETS:
6 small red beets (greens removed, leaving 2-inches of stalk)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper (to taste)
LEMON VINAIGRETTE:
3 tablespoons lemon juice
1/2 shallot (peeled, minced)
1/3 cup olive oil
Kosher salt and freshly ground black pepper (to taste)

directions
For the Smashed Beets: Preheat the oven to 400ºF.
Place the beets on a large sheet of aluminum foil, drizzle with olive oil and season with salt and pepper to taste. Wrap the beets tightly in the foil and roast in the oven until completely tender, about 45-55 minutes. Remove from the oven, unwrap and allow to cool slightly. Using a paper towel, rub the outside of the beets to remove the skins and discard skins. Using a spatula, gently smash the bulbs of the beets.
For the Lemon Vinaigrette: In a medium bowl, add the lemon juice and shallot. Slowly drizzle in the olive oil while whisking to combine. Season with salt and pepper.
To serve, drizzle the lemon vinaigrette over the beets.
Tip: Roast the beets ahead of time and reheat slightly before smashing!

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