Food and Recipes Veggies Beets Simple Beet Salad Recipe This colorful salad is a simple and healthy addition to your table. Pickled beets were a point of contention between my mother and me, but I think we would have agreed on this fresher version. By Marian Cooper Cairns Marian Cooper Cairns Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry. Originally from Alabama, she still sports a southern accent and is known for making really bad food puns on social media and can make you a darn great buttermilk biscuit, just ask. When she is not poking at food with tweezers she loves to talk all things Pimento Chz Club, her small batch pimento cheese company. Her passion for food styling and recipe development serves clients for ad campaigns, product packaging, cookbooks, and commercials. Clients include Jack in the Box, Whole Foods, Target, Walmart, Sams Club, Damn Delicious, Southern Living, Food and Wine, and Good Catch Foods, and Alaska Seafood Marketing Institute to name a few. Southern Living's editorial guidelines Published on September 26, 2018 Print Share Share Tweet Pin Email Photo: Jennifer Davick; Styling: Missie Neville Crawford Prep Time: 20 mins Additional Time: 1 hrs 45 mins Total Time: 2 hrs 5 mins Yield: 6 to 8 servings Ingredients 2 pounds assorted medium beets 1/3 cup bottled balsamic vinaigrette Salt and pepper 1/2 cup chopped walnuts Garnish: fresh parsley leaves Directions Preheat oven to 400°. Divide beets between 2 large pieces of heavy-duty aluminum foil; drizzle with balsamic vinaigrette, and sprinkle with desired amount of salt and pepper. Seal foil, making 2 loose packets. Bake at 400° for 45 to 55 minutes until fork-tender. Let cool 1 hour in packets, reserving accumulated liquid. Bake walnuts at 400° in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Peel beets, and cut into slices or wedges. Arrange beets on a serving platter or in a bowl. Drizzle with reserved liquid, and sprinkle with walnuts. Garnish, if desired. Print