American Kitchen Classic Marinated Beet Salad

Pickled Beets are a specialty of the American South. This classic recipe showcases the beet in a clean way.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 8  fresh beets
• 2  tablespoons  vegetable oil
• 1  tablespoon vinegar
• 1  tablespoon scallion, chopped
• 1  tablespoon fresh parsley, chopped
• 1  teaspoon ground cumin
• 1  teaspoon kosher salt
•  fresh cracked pepper, to taste

Directions

1. Preheat oven to 350°F Wrap each beet in foil and place in a pan. Bake beets for 1 to 1 1/4 hours. Remove beets from oven, and slightly open each foil wrapped beet to let the steam escape from the foil.
2. Allow beets to cool for about 20 minutes, or until they are cool enough for to handle. Rub off the skin then slice the beet to about 1/4 inch thick.
3. Mix together oil, vinegar, and ground cumin and whisk together well. Drizzle vinagrette over beets and mix together well, be careful not to break beets up into small pieces. Sprinkle scallions and parsley over beet salad. Season with salt and pepper to your personal preference. Serve chilled.