Roasted Beet & Many-Herb Salad

Name: Roasted Beet & Many-Herb Salad
Yield: serves: 4
Ingredients: 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

December 9, 2011

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. Who knew beets could be so exciting?

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