Dinner Tonight: Roasted Beet Salad Recipe

• 1 1/2 pounds beets, stems removed and washed
• 3 tablespoons olive oil
• 1/4 red onion, thinly sliced
• 1 Serrano chile, seed and thinly chopped
• 1 teaspoon minced ginger
• 2 tablespoon cilantro, chopped
• pinch of sugar
• 2 tablespoons red wine vinegar
• Salt and pepper

1. Preheat the oven to 350u0b0F. Sprinkle the beets with salt and a tablespoon of the olive oil. Wrap in aluminum foil, leaving a little hole in the top facing up, and set in a roasting pan. Cook until easily pierced with a knife, about 45 minutes or until very tender.
2. Meanwhile, mix together the rest of the olive oil, red onion, Serrano, ginger, cilantro, sugar, and red wine vinegar.
3. When beets are done and cool enough to handle, peel and chop into 1/2 inch pieces.
4. Mix with the rest of the ingredients. Season with salt and pepper. Serve.

beets, olive oil, red onion, serrano chile, ginger, cilantro, sugar, red wine vinegar, salt

Taken from www.seriouseats.com/recipes/2008/08/roasted-beet-salad-recipe.html (may not work)