Beets have truly become one of my favorite vegetables. I can’t explain it but roasted beets are just one of the simple pleasures. They’re always so bright and vibrant and you can usually find a good supply anytime.

Getting ready for Easter somehow we started talking about beets and I thought a beet salad would be a great addition to our spread. It’s light, healthy, and most of our crew are fans. I think this is something I’ll start making on a more regular basis though. In the morning with some eggs or mixed into a salad, this would be a great addition to other meals or a dish all on its own.

In this instance, I did remove the beet skins after cooking; it comes off much easier that way. However, I do think there are definitely health benefits to eating the skin as well if you have good quality beets that you are able to clean thoroughly enough before cooking.

Ingredients:
– Beets (3 large)
– Red Onion (1/2 medium onion)
– Balsamic Vinegar (2-4 TBSP)
– Lime Juice (1/2-1 lime)
– Lime Zest (1 lime)
– Basil (2-3 TBSP, chopped)
– Garlic (1-2 cloves minced)
– Pepper to taste

Kitchen Items You’ll Need:
– Aluminum Foil
– Baking sheet
– Knife
– Cutting Board

Cooking Instructions:               
1. Wash beets and wrap in aluminum foil. Place on baking sheet and roast at 400 for about 30-40 minutes, until you can pierce easily with a knife. Let cool.
2. Peel and slice beets and combine with remainder of ingredients in a medium bowl. Mix together.
3. Cover and refrigerate for a few hours or overnight. Serve!