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Unbeatable Beet Salad

(recipe, Kathleen Bauer)

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This salad is most impressive if made from different colors of beets. I used red, gold and Chioggia (red and white striped).


  1. 3 lb. beets, ideally different colors
  2. Olive oil
  3. Aged balsamic vinegar
  4. Kosher salt
  5. Fresh-ground pepper


  1. Preheat oven to 400°.
  2. Place washed and dried beets on square of heavy-duty aluminum foil (three or four together if small, individually if large) and drizzle with olive oil and a sprinkle of salt.
  3. Roast for 45 min. to one hour till slightly tender. Unwrap and cool.
  4. Peel beets, then slice thinly by hand or in mandoline and arrange in rows on platter.
  5. Sprinkle with olive oil, vinegar, salt and pepper and serve.