Beet salad

October 24, 2014

serves 10, preheat oven 400º

8 small red beets with 1 inch stem

8 small yellow beets with stems

(If beets are large,  cut in half)

Drizzle ¼C olive oil over beets on baking sheet. (can add some thyme)

Cover with foil

Bake 65 min.

Let cool rub off skins with paper towels. Cut into wedges. Keep red and yellow separate.

Dressing: Mix 4 T balsamic vinegar  ½C Olive oil. Drizzle over beets, toss together when serve.

ps: save the green tops, and cook them up – very tasty and nutritious.




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