1 lb small beets, trimmed
1 tbsp sherry vinegar
1-2 tsps balsamic vinegar
1/4 tsp salt
1 tbsp walnut oil
3-4 tbsps olive oil
Italian parsley, chopped
black pepper
Instructions...
1) Preheat oven to 400 F. Leave about 1" stems and tails on
beetroot. Scrub and put in baking dish with 1/4" water.
Cover and bake the beets until tender (25-45 mins). Cool
then peel and quarter.
2) While the beets are baking prepare the vinaigrette.
Combine vinegars and salt and add the oils.While the
beets are still warm dress with the viaigrette and
parsley. Add more vinegar to taste. Season with pepper.
