- Prepare beets. To roast, wrap in foil, place on rimmed baking pan (they may leak juice) in oven, anywhere from 300° F to 425° F. (Time will depend on size of beets and oven temperature, 30 mnutes to 1 1/2 hours. Beets are done when easily pierced with a small sharp knife.)Cool slightly, remove foil, and rub or pull skin off. To boil, peel raw beets, dice and cover with lightly salted water. Bring to a boil, reduce heat, cover, and simmer until tender. Drain and cool. Canned beets need only to be drained.
- Dice unpeeled apple. Coarsely crush peanuts. Add to beets. Toss with vinaigrette. Taste for seasoning and add salt and/or pepper to taste. Serve cold or room temperature.
- TIP: Beets will keep a week covered and refrigerated. Roast them when using the oven for another recipe and save them to use when needed.
Serving Size: 1 cup
|-||1 pound raw beets ( or substitute canned)|
|-||1 large apple|
|-||1/2 cup roasted peanuts, salted or unsalted|
|-||1/4 cup vinaigrette, bottled or homemade|
|-|| salt and pepper, if desired|