ROASTED BABY BEET SALAD
Yield: 4 servings
3 cups baby beets, any variety or a mix
1 tbsp. olive oil
1 tbsp. red onion, minced
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1 tbsp. chives, minced
salt and pepper to taste
Preheat the oven to 400 degrees.
Mix the beets with the olive oil. Place them in a small baking dish and cover. Bake for 1 hour or until the beets are cooked.
Allow the beets to cool, then peel the skin off the beets with a knife. Slice the beets thinly on a paper plate on top of a cutting board to prevent the beets from staining the cutting board.
In a small bowl, combine the beets, onions, vinegar, oil and chives. Season with salt and pepper to taste. Allow the flavors to marinate for at least one house before serving.
Serve on a bed or fresh beet greens.
Top with some goat cheese and a few chopped walnuts
Adapted from "The Swedish Kitchen" by Helene Henderson
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