Beet Salad Goodness

As I mentioned yesterday, last night I wrapped all of my beets in foil and baked them in preparation for tonight's beet salad. I had them in the oven for about 45 minutes at 400, and when they were done I threw them (foil and all) into the fridge to cool. Here is what they looked like when I took them out of the fridge to make a small beet salad to go with tonight's homemade pizza dinner:



Preparing a beet salad from here took all of five minutes.

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Beginner's Baked Beet Salad

A half dozen or so baked beets, chilled
1/2 tablespoon olive oil
1 teaspoon of lemon juice
1/2 teaspoon sherry vinegar (or another vinegar of your choosing)
1/4 teaspoon sea salt
fresh ground pepper to taste
A small fistful of parsley (or another herb of your choosing)

Unpeel all of the beets and chopped each beet into eighths, give or take.



Place the beets into a bowl and add the olive oil, lemon juice, and vinegar. Sir well so that all of the liquids are evenly distributed. Add sea salt and pepper and stir again. Finally, add your herbs (in my case, parsley from my windowsill herb garden) and, you guessed, stir one more time. Voila!