Roasted beet salad with spicy vinaigrette

By á-2799

Ingredients

• 8 lg or 12 med beets
• 1/4 c apple cider vinegar
• 1 tbsp honey
• 1 lg pinch cayenne
• 1 tsp sea salt
• 1/3 c grape seed oil
• 1 head radicchio, cut into bite sized pieces
• Parsley, stems picked off and leaves left whole
• black pepper

Preparation

Step 1

Preheat oven to 400.
Cut tops off beets, leaving about 1/2" of stems, Scrub beets, then place in a small baking dish or cast iron pan and cover tightly with foil. Roast in oven until the beet yields easily to the tip of a knife, about 45 minutes to 1 1/2 hrs, depending on their size. Remove from oven and peel when cool enough to handle.
In a large bowl, mix vinegar, honey, cayenne and salt. Whisk in oil in a slow stream. Add sliced beets, radicchio and parsley and toss gently. Season with fresh black pepper.