Ukrainian Kitchen Spotlight: Healthy and Simple Vegan Beets Salad

We are using fresh uncooked red beets in this recipe. You can buy fully cooked beets and use them with the same success.

This salad calls for red beets. We found that yellow beets and stripped beets do not have the desired flavor profile, making the entire dish taste “off”.

1. Preheat your owen to 400 ° Fahrenheit. 
2. Put the uncooked beets in the oven-proof dish and cover it with foil. Cook in the oven until it can be easily pierced with a knife. Once you get beets from the oven, they will be very hot. Let them rest and cool down till you can safely handle them.
3. While the beets roast in the oven, you can dice pickled cucumbers, and crush garlic and walnuts.
4. Grate beets on the medium grater into a bowl of your choice. 
5. Add all remaining ingredients, and mix gently.

• Most cooking in this recipe is roasting beets in the oven. However, you can buy already cooked beets in the grocery store. *If using cooked beets, you can cut the cooking time by about 30 minutes. If using a large beet, the roasting time guidance is about 40 minutes.
• Make ahead! Roasted beets can keep in the fridge for up to three days. The key is not to peel beets until you are ready to use them. Let the roasted beets sit in the fridge in a container with a tight lid on to prevent drying out.