These beautiful beets had been waiting to appear on our table since Saturday's market.
I wrapped them in foil and roasted them for about 40 minutes (depends on size) in a 350 degree oven then let them cool in the foil.
Beautiful colors--I'm reminded of fall.
ROASTED BEET SALAD
Ina Garten's recipe with a slight variation by Bonnie
2 pounds beets, roasted
2 tbsp raspberry vinegar
2 tbsp freshly squeezed orange juice
3 tablespoons olive oil
1 1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 cup green onions, sliced
2 navel oranges, zested and sectioned
Depending on the size of the beets, I slice them, dice them or cut them into quarters.
Place the beets in a large bowl and dress with the raspberry vinegar, orange juice, olive oil, salt and pepper. Stir in the onions, orange segments and zest.
Refrigerate for at least an hour. This salad is delicious served cold or at room temperature. I usually make enough to last several days. It just gets better and better!