Roasted Beet & Many-Herb Salad

• 4 large beets, red, golden, Chioggia, or any combination
• 8 to 10 baby beets, any color or combination
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• Kosher salt
• 2 cups mixed fresh herbs (parsley, dill, chives, basil, fennel fronds, marjoram, oregano, and/or thyme), leaves pinched from stems

1. Preheat the oven to 375F.
2. Place the large beets on a baking sheet large enough to hold the small ones as well and roast for 20 minutes.
3. Add the baby beets to the baking sheet and roast until all the beets are fork-tender, another 20 to 25 minutes.
4. When all the beets are cooked through, remove them from the oven (they should be done at the same time).
5. When theyre cool enough to handle, peel the beets (you may want to use paper towels to avoid staining your hands).
6. Slice the large beets into 1/2-inch slices and cut the baby beets in half.
7. Place all the beets in a large bowl, toss with 2 tablespoons vinegar and 2 tablespoons olive oil, and season with salt.
8. Arrange the assorted beets on salad plates.
9. Put all the herbs in a bowl and dress lightly with the remaining vinegar and oil.
10. Season with salt and TASTE!
11. If you like your salad really well dressed, go ahead and up the amount of oil and vinegar in equal partsremember, train your palate and trust your own sense of taste.
12. To know when the beets are done, just stick a fork in themnotice that in the recipe I say fork-tender, not paring-knife tender.
13. A knife is sharp and will slide in and out easily even if the beets arent fully cooked.
14. A fork, on the other hand, is dull and wont slide in and out unless the beets are totally done.

beets, baby beets, balsamic vinegar, extra virgin olive oil, kosher salt, herbs

Taken from www.epicurious.com/recipes/food/views/roasted-beet-many-herb-salad-378154 (may not work)