Grandma Shirley

August 23, 2012

Posted By: Shaunescy

We have been having the best time this summer with our CSA share from Gallatin Valley Botanical . We are not obsessed with beets , but boy oh boy, they are as gorgeous as they are delicious! And they are right in season this very minute! In the CSA newsletter they outlined how to make a simple beet salad and I whipped it right up.

Easy Fresh Beet Salad

First scrub your beets thoroughly, then snip the stems off at about 1/2 inch.

Put the beets in a covered baking dish with about an inch of water. Bake at 350 for a half hour to an hour. They are done when you can pierce them easily with a knife. Run cold water over them until they are cool enough to handle.

Place a beet on the cutting board.

Cut off the top and tail.

Score the beet and slip the rough outer skin off.

Ta-DA! Shiny and pretty beet ready for cutting.

You can cut them however you like. I made bite-sized cubes.

Sprinkle your beets with the vinegar of your choice. My go-to vinegar for fresh veggies is Seasoned Rice Vinegar . I like it because you don't really need any more salt, pepper or other seasonings. Drizzle a bit of olive oil and you are ready to go! With it's earthly and sweet flavor, this is good as a stand alone side dish or on a bed of greens.  Enjoy!

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