Roasted Beet Salad

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Serves 4-6
Roasting Oven Environment

Ingredients

• 1 1/2 pounds small beets
• 2 tablespoons extra virgin olive oil
• 2 teaspoons orange infused olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon chopped Italian parsley

Preparation

Trim the tops of the beets within 1/2 inch of the beets. Place like size beets (3-4 per) in a foil package, top with 1 tablespoon of oil, seal tightly. Place the foil packages on a sheet pan and place into oven. Roast for 40 to 45 minutes or until the beets are tender when pierced with a knife. Remove from oven and set aside until cool enough to handle.

Peel beets and cut into 3/4 inch dice or slice into 1/2 inch slices. Place into a serving bowl and toss with the orange infused olive oil, salt, pepper and parsley. Serve or refrigerate.