American Kitchen Classic Marinated Beet Salad
- 8 fresh beets
- 2 tablespoons vegetable oil
- 1 tablespoon vinegar
- 1 tablespoon scallion, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- fresh cracked pepper, to taste
- Preheat oven to 350u0b0F Wrap each beet in foil and place in a pan. Bake beets for 1 to 1 1/4 hours. Remove beets from oven, and slightly open each foil wrapped beet to let the steam escape from the foil.
- Allow beets to cool for about 20 minutes, or until they are cool enough for to handle. Rub off the skin then slice the beet to about 1/4 inch thick.
- Mix together oil, vinegar, and ground cumin and whisk together well. Drizzle vinagrette over beets and mix together well, be careful not to break beets up into small pieces. Sprinkle scallions and parsley over beet salad. Season with salt and pepper to your personal preference. Serve chilled.
beets, vegetable oil, vinegar, scallion, fresh parsley, ground cumin, kosher salt, fresh cracked pepper
Taken from www.food.com/recipe/american-kitchen-classic-marinated-beet-salad-464245 (may not work)