Wednesday, September 18, 2013

Simple Roasted Beet Salad

At our house, this has been the summer of marinated salads.  
The ingredients sourced from our garden: Sweet and Sour Cabbage Salad, Cucumber Salad, Green Bean Salad. Vegetables chopped and dressed and tucked into the empty spaces in the fridge to be eaten hours or sometimes a day or two later.  
Now it is the beet's turn.  

Bright and cheery, this salad is going to be tomorrow's lunch.  


3 or 4 large beets, roasted, peeled and chilled
1 small onion, very thinly sliced
3 Tablespoons Olive Oil
1 Tablespoon White Vinegar
basil, parsley (fresh, roughly chopped) and tarragon (I used dried)
salt and pepper (to taste)

Cut the beets in half and then the halves into wedges put into bowl and add the thinly sliced onion.   In a small bowl combine the olive oil, white vinegar, basil, parsley and tarragon.  Whisk to combine the olive oil and vinegar.  Pour over the beets.  Stir, or if your container seals, give it a good shake. Chill for a few hours or over night. Add salt and pepper when serving.

It tastes so good now that I can hardly wait for the full flavor to develop.

And yes - this is also going to be in Ivory's lunch she takes to school tomorrow.


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