2 medium beets or 1 large beet
balsamic vinegar, to taste
extra virgin olive oil, to taste
2 tablespoons roasted walnuts
salt and pepper, to taste
1. Preheat the oven to 400 degrees Farhenheit. Wash the beets well and dry them. Roast beets at for 30-45 minutes, or until tender. (give them a little squeeze - they should have a similar texture to a baked potato, but not mushy).
2. Remove from oven and let cool slightly, then peel and slice them into rounds.
3. Fan them out on a plate, drizzle with the vinegar and oil, and top with walnuts. Salt and pepper, to taste.
Delicious served warm or chilled as a salad dish!