The trick with beets is to throw them in the oven when you’re cooking something else. Let them cool when they are done and put them in the fridge where they will patiently wait for you to transform them into the prettiest salad ever.

Golden beets and radish sprout salad

Ingredients:

  • Beets
  • Radish sprouts (any green works, but the peppery radish sprouts add a nice counter to the sweetness of the beets)
  • Olive oil
  • Sea salt and pepper (or Montreal Steak spice–try it)
  • Balsamic vinegar (beets can stand up to the intensity of the balsamic flavour)

Guidelines

Put the wrapped beets on a pie plate to protect the bottom of your oven

  • Rinse whole beets and wrap them in foil.
  • Place them in a pie tin and bake them at 350 for an hour or so.
  • Let cool completely and peel (the peel should slide right off).
  • Make a bed of radish sprouts.
  • Quarter or chop the beets and put them on top of the radish sprouts.
  • Swirl some olive oil over top, season with salt and pepper, add a splash of balsamic vinegar.

Boom