Roasted Red or Golden Beet Salad

• 1 bunch baby beets (6 or 7), or 1 bunch regular beets (3 or 4)
• Olive oil, as needed
• Dressing
• 1 medium shallot, finely chopped
• 1 teaspoon raspberry vinegar
• 1 teaspoon red wine vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 medium shallot, finely chopped
• 2 teaspoons apple cider vinegar or pear vinegar
• 3 tablespoons olive oil, pure or extra-virgin
• Salt and pepper, to taste

1. Preheat the oven to 350F.
2. For baby beets, slice the tops off 1/2 inch above the stem and place on a baking pan.
3. Toss beets with just enough olive oil to evenly coat; add a little water to the bottom of the pan.
4. Cover and bake for about 25 minutes, then test the beets by inserting a paring knife into the center of one.
5. The knife should slip out easily when you pick it up.
6. If not, continue to cook for 510 more minutes.
7. Cool, then rub the skins off with a paper towel.
8. For larger beets, slice off the tops 1/2 inch above the stem and roast on a baking pan in the oven without covering and without water for about 40 minutes.
9. Test doneness in the same manner.
10. When they are cool enough to handle, peel with a sharp paring knife.
11. Place sliced or diced beets in a bowl and toss to coat with dressing.
12. Let marinate for 10 minutes.
13. Serve the beets simply dressed or with sliced red onion, arugula or spinach, and crumbled goat cheese or shaved ricotta salata for a more substantial salad.
14. Whisk all ingredients together in a small bowl.
15. Whisk all the ingredients together in a small bowl.

baby beets, olive oil, dressing, shallot, raspberry vinegar, red wine vinegar, olive oil, salt, shallot, apple cider vinegar, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/roasted-red-or-golden-beet-salad-383438 (may not work)