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Back to the Family by Art Smith
This is a simple yet elegant salad packed with very distinct flavors that work extremely well together.
Makes 8 Servings

• 3 baby beets, trimmed
• 3 red beets, trimmed
• 3 golden beets, trimmed
• Extra virgin olive oil to taste
• Salt and freshly ground black pepper to taste
• 3 tablespoons champagne vinegar
• 5 tablespoons white balsamic vinegar
• 1 fennel bulb, thinly sliced (keep in water with a little lemon juice)

Preheat the oven to 325 degrees.

2. Combine the beets in a bowl. Drizzle olive oil over them and toss. Place them on a sheet pan and sprinkle with salt and pepper. Roasting the beets may take up to 2 hours depending on the size. Smaller beets will take 45 minutes to 1 hour to cook.

3. When the baby beets are done, place them in a bowl and cover them with plastic. Return the large beets to the oven and finish cooking. Transfer to a bowl and cover with plastic. Allow to cool 10 minutes.

4. When they are cooled, the skin should just peel off. If not, use a paring knife to remove the thin outer skin. Thinly slice the beets, return them to the bowl, and add the vinegars. Marinate the beets for at least 30 minutes.

5. Overlap the beets on a plate, then drizzle with more olive oil and season with more salt and pepper.

6. Add the fennel and serve.

NOTE: To keep the color from bleeding, store the red beets in a separate bowl until it is time to serve them.

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