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.

Marian Cooper Cairns
This Story Originally Appeared On myrecipes.com

Gallery

Credit: Jennifer Davick; Styling: Missie Neville Crawford

Recipe Summary test

prep:
20 mins
additional:
1 hr 45 mins
total:
1 hr 65 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement