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!