Beet Salad

• 8 small golden beets and 8 small red beets, stems trimmed to 1 inch
• 3/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 4 tablespoons balsamic vinegar

1. Preheat the oven to 400F.
2. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper.
3. Cover with foil.
4. Bake until tender, about 65 minutes.
5. Let cool.
6. Rub off the skins with paper towels; discard the skins.
7. Cut into wedges.
8. Put the golden and red beets into separate bowls.
9. Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
10. Drizzle the beets in the bowls with dressing.
11. Season with salt and pepper, if desired.
12. Toss together just before serving.

golden beets, extravirgin olive oil, salt, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/beet-salad-392690 (may not work)