RCI-VG.004.1525.001
Wetzel Estate Beet Salad
This recipe comes from an Estate Sale and were obtained when The Family Collection from The Wetzel Estate in Plano, Texas was purchased in 1982.
Prep15 min
Cook5 min
Total20 min
Servings4
Difficultybeginner
Ingredients
- 2 Pounds
Method
1
Preheat the oven to 400°F (200°C).
5 minutes
2
Scrub the raw beets under cold running water to remove any dirt, then trim the tops and roots with a sharp knife.
3 minutes
3
Wrap the cleaned beets loosely in aluminum foil and place them on a baking sheet.
2 minutes
4
Roast the beets in the preheated oven for 35-45 minutes, until a fork easily pierces the largest beet.
40 minutes
5
Remove the beets from the oven and allow them to cool for 5-10 minutes until they can be handled comfortably.
10 minutes
6
Once cooled, rub the skin off each beet gently with your fingers or a clean kitchen towel—the skin should slip off easily.
5 minutes
7
Cut the peeled beets into bite-sized cubes or thin slices, depending on preference, and transfer to a serving bowl.
5 minutes