Roasted Beet Salad

Looking for the salad that will steal the show at your next meal? My mother-in-law Svetlana’s amazing beet salad is exactly what you need. It’s a precise, addictive balance of sweet and tangy, featuring the tender texture of beets double-roasted in the oven with balsamic vinegar, brown sugar, and fresh thyme.

The wonderful thing about it is its versatility: crumble a little goat cheese on top and you have the perfect dish for a dairy meal; it’s festive enough to star in the Rosh Hashanah holiday blessings; and yet, it’s so quick and easy to make that you can easily enjoy it at any standard Friday night family dinner. A must-try recipe you won’t be able to stop eating!

Ingredients

• 1/4 cup of olive oil

• 1/4 cup of balsamic vinegar

• 3–4 tbsp brown or white sugar

• 1-2 tsp of coarse salt

• 3–4 sprigs of fresh thyme

• 7–8 relatively small beets

Instructions

1. Prep the beets: Wash the beets thoroughly. Place them in a baking dish, cover tightly with aluminum foil, and bake at 200°C (400°F) until completely tender.

2. Peel and slice: Once the beets have cooled down, peel them and cut them into quarters. Arrange the sliced beets back in the baking dish.

3. Glaze: In a small bowl, mix the olive oil, balsamic vinegar, and sugar together, then pour the mixture evenly over the beets.

4. Season: Sprinkle the coarse salt and fresh thyme sprigs on top.

5. Second roast: Return to the oven at 200°C (400°F) for about 20 minutes. Tip: You can take the dish out halfway through and give it a quick toss so the sauce beautifully coats all the beets.

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