Summer Beet Side Salad

Summer Beet Side Salad

Summer Beet Side Salad

45 minutes

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Details
  • Serving Size:   3
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 5 beets, preferably organic.
  • 1 English cucumber, sliced
  • Really good olive oil (don't bother with cheap store-bought oil for this)
  • A few sprigs of parsley
  • 1 tomato
Instructions

To roast the beets: slice off the stems, wash them carefully, and wrap them in an aluminum foil pouch with a drizzle of olive oil and a little table salt (essentially set them on a piece of aluminum foil, and fold over the edges to make a tight little envelope). Beets will take about an hour to roast at 350 degrees. Cool before handling. Then, peel away the skins with the help of a paper towel, back of a knife, and/or a little cool water.Leave beets out to cool (this is a cold salad). Once cool, quarter.Assemble ingredients; drizzle olive oil over the top of the salad and sprinkle a touch of table salt.Small servings.

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