Fresh roasted beets are so delicious and are nothing like the dreaded canned, pickled variety! The beets are nice and sweet once roasted - just lovely in a salad. I washed the beets then individually wrapped them in aluminum foil and roasted at 375 for about an hour. Once roasted it is easy to peel the beets by rubbing the skin off with your fingers. I sliced the beets once cooled to room temperature and added them to some mixed baby greens tossed lightly with white balsamic vinaigrette and topped with crumbled goat cheese. My family loved this salad and since I got a lot more beets in my CSA box this week, it will be making an appearance again soon!
1 small diced shallot
1/3 cup white balsamic vinegar
salt and freshly ground pepper to taste
2/3 cup olive oil
Combine the shallot and vinegar. Slowly whisk in the olive oil and season with salt and pepper to taste.