I used two large beets, but as you can see it’s still a relatively small salad. Good for two to four servings depending on size. I don’t generally feel inclined to pig out on beets even though I love them.
I cut off the tops and the bottom and placed them in a baking dish bottoms down.
I roasted the beets at 450 for about an hour and a half. Roasting time will vary according to the size of the beet. They are done when the skin is wrinkly and starts to come apart from the flesh of the beet at the top. The bottom of the beet the skin generally remains attached.
Let the beets cool for a while and then peel and cut them in large bite size pieces and place in a bowl.
● red onion sliced in half-circles.
● Whole mint leaves
● Olive oil
● Balsamic Vinegar
● Salt and pepper
All those ingredients can really be used to your taste. I didn’t measure anything, I simply tossed them in until it looked and tasted good.