This recipe for a roasted beet salad will change your mind forever about beets. Now, un-wrinkle that turned up nose, and hear me out. I use to over look beets at the super market as you may do, because the options were pretty much the same red beets. Once I started shopping at the farmer’s markets that changed as I was suddenly introduced to a rainbow of beets, which also opened the door to many new recipes.
medium sized golden yellow beets
olive oil for cooking
high-quality olive oil for dressing
high-quality balsamic vinegar for dressing
Preheat the oven to 375.
Scrub the beets using a vegetable brush to remove dirt. Leave the skins on.
Place the beets on a large piece of foil.
Drizzle with olive oil that you use for cooking. Sprinkle lightly with kosher salt. Fold the foil to make into a package, sealing well. Place on a baking sheet.
Slide into the oven and bake for 45 minutes or until fork tender.
Remove from the oven, and let cool for 30 minutes or until you can handle the beets.
Remove the skin, which should come off easily with your fingers or a small knife.
Slice the beets into circles, and place on a serving platter.
Tear the burrata into pieces and place over the beets.
Drizzle the high quality olive oil and balsamic vinegar over the top. Use as much as you like for your tastebuds.