Roasted Beets

• 6 small beets whole
• 2 small yellow onion
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil, extra-virgin
• 2 medium garlic cloves pressed
• 2 tablespoons walnuts coarsely chopped
• 1 x salt to taste
• 1 x black pepper cracked, to taste
• 1 tablespoon parsley leaves chopped fresh

1. Preheat oven to 400.
2. Wash beets well and place in a baking dish just big enough to hold beets, and onions without crowding them.
3. If onions are small, just leave whole with skin on.
4. If medium cut in half with skin on.
5. Cover and roast for about 55 minutes, stirring occasionally, until you can slide tip of sharp knife into the center fairly easily.
6. Remove from oven and let cool.
7. When beets and onions have cooled enough to handle, peel and cut into bite size pieces.
8. Toss with rest of ingredients.
9. Sprinkle with chopped parsley.

beets, yellow onion, balsamic vinegar, olive oil, garlic, walnuts, salt, black pepper, parsley

Taken from recipeland.com/recipe/v/roasted-beets-48646 (may not work)