Recipe information
Yield
serves 10
Ingredients
8 small golden beets and 8 small red beets, stems trimmed to 1 inch
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
4 tablespoons balsamic vinegar
Preparation
Step 1
Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
Step 2
Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
Step 3
Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
Step 4
Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.
