Smashed Beets with Lemon Vinaigrette


4 Servings

This is just such a great easy light salad that I did on The Chew.

Prep Time: 15 mins

Cook Time: 55 mins

Total Time: 1 hr 10 mins


Smashed Beets :

6 small beets (tops removed, peeled)

1 tablespoon olive oil

Kosher salt and freshly ground black pepper (to taste)

Lemon Vinaigrette :

3 tablespoons lemon juice

1/2 shallot (peeled, minced)

1/3 cup olive oil

Kosher salt and freshly ground black pepper (to taste)


For the Smashed Beets:

Preheat the oven to 400ºF.

Place the beets on a large sheet of aluminum foil, drizzle with olive oil and season with salt and pepper to taste. Wrap the beets tightly in the foil and roast in the oven until completely tender, about 45-55 minutes. Remove from the oven, unwrap and allow to cool slightly. Using the bottom of a glass, smash the beets slightly.

For the Lemon Vinaigrette:

In a medium bowl, add the lemon juice and shallot. Slowly drizzle in the olive oil while whisking to combine. Season with salt and pepper.

To serve, drizzle the lemon vinaigrette over the beets.

Tip: Roast the beets ahead of time and reheat slightly before smashing!

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square