Are you looking for a salad that will steal the show at your next meal? If so, my mother-in-law Svetlana’s amazing beet salad is exactly what you need. It offers a precise, addictive balance of sweet and tangy flavors. In addition, it features tender beets double-roasted in the oven with balsamic vinegar, brown sugar, and fresh thyme.
The wonderful thing about this recipe is its incredible versatility. For instance, you can crumble a little goat cheese on top to create the perfect dish for a dairy meal. Alternatively, it is festive enough to star in your Rosh Hashanah holiday blessings. At the same time, it is quick and easy to make. Therefore, you can easily enjoy it at any standard Friday night family dinner. Ultimately, this is 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
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.
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.
Glaze: In a small bowl, mix the olive oil, balsamic vinegar, and sugar together, then pour the mixture evenly over the beets.
Season: Sprinkle the coarse salt and fresh thyme sprigs on top.
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.
Did you like this recipe? Do you have any questions? Write me here in the comments section!
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