Everyone makes a big production over roasting beets when the truth is that you can literally throw them in the oven—no foil, no nothing, totally naked—and let them do their thing. Combine those beautiful beets with lovely fresh herbs and you get a gorgeous salad with different flavors in every bite.
- Yield: 4 Servings
- Total Time: 1 Hour
- 4 large beets, red, golden, Chioggia, or any combination
- 8 to 10 baby beets, any color or combination
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Kosher salt
- 2 cups mixed fresh herbs (parsley, dill, chives, basil, fennel fronds, marjoram, oregano, and/or thyme), leaves pinched from stems
- Preheat the oven to 375°F.
- Place the large beets on a baking sheet large enough to hold the small ones as well and roast for 20 minutes. Add the baby beets to the baking sheet and roast until all the beets are fork-tender, another 20 to 25 minutes. When all the beets are cooked through, remove them from the oven (they should be done at the same time).
- When they’re cool enough to handle, peel the beets (you may want to use paper towels to avoid staining your hands). Slice the large beets into ½-inch slices and cut the baby beets in half.
- Place all the beets in a large bowl, toss with 2 tablespoons vinegar and 2 tablespoons olive oil, and season with salt. Arrange the assorted beets on salad plates. Put all the herbs in a bowl and dress lightly with the remaining vinegar and oil. Season with salt and TASTE! If you like your salad really well dressed, go ahead and up the amount of oil and vinegar in equal parts—remember, train your palate and trust your own sense of taste.