Marinated Beet Salad

1. Preheat Oven and Prepare Beets

Start by preheating your oven to 350°F (175°C). While the oven warms up, give the beets a good wash.

2. Bake the Beets

Place the beets in a baking dish and add just enough water to cover the bottom to about 1/8 inch depth. Sprinkle the beets with a bit of salt, then cover the dish tightly. Pop the dish into the oven and let the beets bake for 30 minutes to an hour. The exact time will depend on their size and type. You'll know they're ready when a sharp knife slides into them with little resistance.

3. Cool and Peel the Beets

Once the beets are tender, take them out of the oven and uncover the dish. Allow the beets to cool completely. When they’re cool enough to handle, trim off the tops and roots, then gently slip off their skins.

4. Dice and Season the Beets

Cut the peeled beets into small wedges or 1/4-inch dice, whichever you prefer. Sprinkle them with 1 teaspoon of vinegar and a pinch of salt. Let the beets stand for a few minutes to absorb the flavors, then give them a taste. Adjust the seasoning with more salt or vinegar if necessary.

5. Toss with Olive Oil and Serve

Finally, drizzle the beets with 1 to 2 teaspoons of extra-virgin olive oil. Toss everything together gently. You can serve this vibrant beet salad on its own or mix it into other salads for a colorful and nutritious boost.