Ensalada de Remolacha - Fresh-Pressed Olive Oil
Beet salad is a centuries-old Spanish favorite. Recent versions cut the prep time by using canned beets, but roasting fresh ones brings out their sweetness. Ser
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Ingredients
- 4 large red beets, quartered but not peeled
- 2 tablespoons extra virgin olive oil, divided use, plus more for drizzling
- 1 small red onion, thinly sliced
- 1 tablespoon sherry vinegar, plus more for drizzling
- Coarse salt (kosher or sea) and freshly grated black pepper
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