Chef Todd from Boulder Ridge Country Club demonstrates how to make a salt roasted beet salad. Looks delicious!
Coat the beets in olive oil and kosher salt and bake 375 degrees for approximately 1.5 hours. Cut off skin and cut into bite sized pieces.
Serve with mixed greens, toasted pistachios, goat cheese and a sherry vinaigrette.
Sherry vinaigrette is one part sherry vinegar and three parts olive oil, shallots and Dijon mustard.
For information on Boulder Ridge Country Club visit their website.
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