We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    7
  • Pinterest
    6
  • Save
    2
  • WhatsApp
  • Print
    8

Roasted Beet Salad With Serrano, Chile and Lemon Vinaigrette

  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 9
  • Servings 6

Ingredients

1 1/2
lbs fresh beets
Juice of 1 large lemon
1/3
cup olive oil
2
Serrano peppers, deseeded, minced
1
teaspoon salt
1
teaspoon oregano
1
teaspoon sugar
1/3
cup cilantro, chopped
1
small red onion, sliced into thin strips

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When using fresh onions for your recipes, soak them in cold water for at least 20 minutes before using in your recipe. This method is called “deflaming” and makes the onion a bit milder.

My first real taste of beets was in a salad known as “encebollado”, which is made with mostly red onions, fresh lemon or lime juice, chiles and some beets. Over the years, I added more beets because I really loved the flavor of them. In our house, it was typically served over rice or as a garnish for carne asada.

Directions

  • 1 Preheat oven to 400°F.
  • 2 Wash beets removing all of the dirt. Slice the roots and stems off, and wrap each beet in foil paper. Transfer beets to a baking sheet and roast in preheated oven for 50 to 55 minutes, or until beets are fork tender.
  • 3 In the blender, combine lemon juice, olive oil, 1/2 of the serranos, salt, oregano, sugar and half of the cilantro. Blend on high until smooth, taste for salt and set aside. Transfer the onions to a small bowl and cover with cold water, set aside.
  • 4 When beets are fork tender, remove from oven, open up the foil on the beets and let cool for 30 minutes. Once beets are slightly cooled, with a small, sharp knife, peel the skins off of the beets. Dice the beets and transfer to serving bowl. Quickly pulse the vinaigrette and pour over the beets, stir well to combine.
  • 5 When ready to serve, drain the onions well and fold them into the beets. Serve as is or as a topping for your favorite rice dish. Divide the salad onto 6 small plates and garnish with remaining serrano peppers and cilantro.

My first real taste of beets was in a salad known as “encebollado”, which is made with mostly red onions, fresh lemon or lime juice, chiles and some beets. Over the years, I added more beets because I really loved the flavor of them. In our house, it was typically served over rice or as a garnish for carne asada.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 24, 2015

My first real taste of beets was in a salad known as “encebollado”, which is made with mostly red onions, fresh lemon or lime juice, chiles and some beets. Over the years, I added more beets because I really loved the flavor of them. In our house, it was typically served over rice or as a garnish for carne asada.