Roasted Beets Salad
- 6 golden beets
- 1/2 cup extra virgin olive oil
- 2 1/2 tablespoon white wine vinegar
- juice of 1 lemon
- salt & pepper to taste
Preheat the oven to 375 F.
Cut the top leaves and wash beets.
Wrap each beet loosely in aluminum foil and place in a baking pan. Roast until tender, about 1 hour.
Remove from the oven and when they are cool enough to handle it take off the foil. The skin will be soft enough to be easy to peel with your hands. You can also use a paring knife if necessary.
Slice beets into desired sized pieces, and season them with extra virgin olive oil, white wine vinegar, lemon juice and salt and pepper to taste.
At this point you can refrigerate it up to a week or add it to your favorite salad.