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Roasted Beet Salad

Ingredients:

• 8 Beets (I used a combination of Chioggia Beets (pronounced kee-OH-gee-uh), and Golden Beets)
• ¼ cup White Balsamic Vinegar
• ¼ cup olive oil
• 1 t. mustard
• 2 Tbs Orange Juice
• Salt & Pepper to taste

Instructions:

1. Clean and scrub your beets until cleaned.
2. Roast beets for 50-60 minutes.
3. In large bowl, mix together the balsamic vinegar, olive oil, orange juice and mustard.
4. Let the beets cool for 10 minutes before peeling.
5. Dice into small bite size pieces. Add the beets to the bowl with the marinade as you cut them.
6. Let them marinate for ½ hour before serving.
7. Season with Salt and pepper
8. Eat and Enjoy!