Serves: 6
Total Calories: 64
Yield: 6 (3/4-cup) servings
Preheat oven to 400°. Cut leaves off the top of beets. Scrub beets with vegetable brush. Place beets on a piece of aluminum foil; drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Roll beets around to be sure beets have a light coating of oil and salt. Wrap with foil; bake in 400° oven for 30 minutes. Allow beets to cool, then remove skin.
Cut beets into 1/2- to 1-inch chunks. Place in large bowl. Add remaining 1 tablespoon oil, balsamic vinegar, basil, parsley, remaining 1/4 teaspoon salt, and black pepper; mix. Add crumbled cheese; stir gently. Chill at least 30 minutes before serving.
This Roasted Beet Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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