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Roasted Beets Salad

  1. 3-4 small to medium size beets

  2. 1/4 cup of chopped or sliced red onion

  3. 1/4 cup extra virgin olive oil

  4. 1/8 red wine vinegar

  5. 1/2 tsp kosher salt

  6. fresh ground pepper

  7. Enclose beets in foil. Roast in oven at 400 degrees for approximately 45 to 60 minutes, depending on how large they are. Remove from oven and check for “al dente” texture, should be slightly tender with a fork.

  8. Place beets in a bowl of ice water to cool them. This also allows for easier removal of skin.  With your fingers, rub the skin off of beets.

  9. Cut beets into cubes or other desired bite size shape.  Combine beets and chopped red onion in a medium bowl.

  10. Whisk olive oil, red wine vinegar, kosher salt and several grinds of pepper.  Pour over beets and onions and toss together.

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