Chef Jamie Malone roasts beets in vinegar so they’re sweet and tangy all the way through, as if they were dressed from within. F&W’s Justin Chapple takes Malone’s vinegar-roasted beets and adds them to this healthy salad. Slideshow:  Beet Recipes 

October 2014


Credit: © Con Poulos

Recipe Summary test

30 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°. In a large, deep ovenproof skillet, whisk 1 1/4 cups of the vinegar with the water, sugar and 1 tablespoon of salt. Add the beets, thyme, garlic and bay leaf. Cover the skillet and roast the beets for about 45 minutes, until tender, turning them halfway through. Remove the beets from the skillet and let cool completely, then peel and cut into wedges; discard the cooking liquid.

  • In a medium bowl, whisk the yogurt with the shallot and the remaining 3 tablespoons of vinegar. Season the dressing with salt and pepper.

  • Arrange the lettuce on a platter and top with the beets. Drizzle with half of the dressing and garnish with cilantro leaves and dill sprigs. Serve right away, passing the remaining dressing at the table.

Make Ahead

The drained roasted beets can be refrigerated for up to 3 days.

Suggested Pairing

Sweet beets can be tricky with wine. They do pair well, though, with northern Italian whites because of the wines’ terrific acidity and concentrated flavors, thanks to the cool mountain air and long growing season.