beet salad

Ingredients

  • 4-6 beets, washed but skin on
  • Oil
  • Water
  • 1 can mandarin oranges
  • ½ can pineapple chunks, with juice reserved
  • ¼-½ cup almonds
  • 2-4 tablespoons balsamic vinegar
  • Salt, pepper, garlic powder

Cooking Instructions

  1. Place beets into doubled tin foil and douse with oil,
    and add about ¼ cup water. Wrap up so they are
    fully closed.
  2. Bake on 425°F for about 90 minutes. Let cool. (I like
    to prepare these the night before I need them so
    that they’re not hot when I want to eat dinner.)
  3. Wearing gloves, peel the skin off the beets and
    discard skin.
  4. Dice beets up into small pieces.
  5. Place in bowl and add all the rest of the ingredients.
    Mix well, let sit for a few minutes to let flavors meld
    together.