Select beets that are heavy for their size and show no surface nicks or cuts. If they’re sold with their tops on, the greens are always a good indicator of freshness as they show wilting very quickly. So, buy beets that have very crisp leaves attached. Save the leaves and cook them for a side dish, as I did in the Stuffed Chicken Rolls for later in the week. I will post that recipe on Friday.
Marinated Roasted Beet Salad
Two bunches (6) medium-sized beets
Freshly ground pepper
1 garlic clove, sliced
¼ cup sliced red onions
2 tablespoons balsamic vinegar
Extra virgin olive oil
Heat the oven to 400°F.
Wash and trim the beets so the stems and roots are about ½-inch long.
Place the beets onto a double layer of heavy-duty aluminum foil. Place the foil on a baking sheet, sprinkle the…
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