Warm Beets Salad

Something I’ve been meaning to do for a while but kept pushing off. So of course the first really hot day of the summer is when I decide to roast beets for an hour… I can be weird sometimes.

You want an apron for this one, and possibly gloves. And to keep reminding yourself that beet’s juice stains. A lot. Wipe things down as you go to prevent having pink/red stains all over your kitchen.

3 red beets
3 yellow beets
4 cloves of garlic, halved
goat cheese
olive oil
balsamic vinegar
salt + pepper


1. Pre-heat the oven to 375F

2. Scrub the outside of the beets until they are clean, but don’t peel them.

3. Cut the top and bottom of the beets and put them on top of a large piece of aluminium foil. put the halves of garlic between the beets. Pour some olive oil over all the vegetables. Add salt and pepper then fold the foil as air thigh as you can. Repeat with the yellow beets.

Then put both packets in the oven for 1 hour or until the beets can be pierced with a fork.

4. In the meat time, wash the spinach and prepare a simple olive oil and balsamic vinegar dressing.

5. Once the beets are cooked, open the foil packets and allow to cool until you can manipulate them.

6. Gently scrape the blade of a knife on the edge of the beets to peel them then slice into cubes.

7. Put the beets on top of the spinach leaves, add as much cheese as you care for and spoon some dressing over the whole thing.


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