Roasted Beet Salad with Fennel

Ingredients

• 1/2 pound red beets, washed
• 1/2 pound gold beets, washed (or additional red)
• 3 tablespoons olive oil
• 1 large bulb fennel, cored and cut into paper-thin slices
• 1/2 small red onion, cut into thin rings
• 1 1/2 tablespoons balsamic vinegar
• Salt (optional) and freshly ground pepper

Instructions

1. Preheat the oven to 350° F.
2. Trim the beets, leaving about 1/2 inch of the stems. Place the beets in a shallow baking dish along with 1 tablespoon of the oil. Roll the beets to coat both sides. Cover with aluminum foil and roast for 60 to 80 minutes, until the beets are tender when pierced with a knife.
3. Remove from the oven and cool enough to handle. Peel the beets and slice, keeping the two colors separate.
4. Arrange the fennel and red onion on 6 salad plates. Top with the red beets, and then the gold beets.
5. In a measuring cup, whisk together the remaining olive oil and balsamic vinegar. Add salt (if using) and pepper to taste. Drizzle over the salads and serve warm.

Notes