Food Recipes Salads Vegetable Salads Tangy Roasted Beet Salad Be the first to rate & review! Roasting the beets for this salad concentrates their naturally earthy flavor. You can save time by spreading the beets in a cake pan or on a small baking sheet and covering the pan with foil rather than wrapping each beet individually. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on March 22, 2017 Save Rate PRINT Share Close Photo: © Akiko Ida & Pierre Javelle Active Time: 10 mins Total Time: 1 hr 40 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients 3 pounds medium beets 3 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil ¾ teaspoon sweet paprika ¼ teaspoon ground cumin Coarse sea salt Directions Preheat the oven to 350°. Spread the beets in a cake pan and cover with foil. Bake the beets until tender, about 1 1/2 hours. Let the beets cool slightly, then peel and cut them into 1/4-inch-thick strips. In a large bowl, combine the lemon juice, olive oil, paprika and cumin. Add the beets and toss to coat. Season the salad with salt and toss again. Serve at room temperature or lightly chilled. Make Ahead The salad can be refrigerated for 2 days. Let stand at room temperature for 20 minutes before serving. Originally appeared: March 2005 Rate It Print