Salad
4 - 6 servings
20 minutes
1 hour 14 minutes
Chef Andrew Faulkner
6 large Beets, leaves and stems removed
1/4 cup White Wine Vinegar
1/2 cup Olive Oil
1 teaspoon Ground Cumin
1/2 green onions, thinly sliced (2 each)
Wrap each beet in a piece of foil - sealing tight. Place all the beet packages on a foil-lined baking dish.
Bake for 1 - 1 1/4 hours, or until a knife can be inserted into center of beet.
Leave the beet packages on the baking dish, carefully pulling open a corner of the foil package to let the steam escape, and the beets to cool, about 5-10 minutes, or until the beets can be handled comfortably.
Wearing disposable gloves, slide your fingers over the surface of the beets and the skin of the beets will peel off easily. Be careful of any beet juices which will stain anything it contacts.
Cut beets into edible sized slices or chunks. Blend the vinegar and olive oil in a small bowl.
Stir in the cumin and green onions and mix well. Pour the dressing over the beets, being careful not to crush them.
Cover with plastic wrap and marinate in the refrigerator before serving.
