Both Aaron and I love beets. i picked these up at the Irondequoit Farmers Market. I had a beet salad at an Italian restaurant in Chicago that I wanted to recreate.
First I roasted the beets. This couldn't be easier. I wrapped them in aluminum foil and put them in the oven at 400 degrees for one hour.
I read a tip once that to easily skin roasted beets just rub them with a paper towel. It really works! I love the color of beets!
I couldn't find a recipe online for a beet salad that was just like the one I had in Chicago, so I sort of made it up as I went along. I sliced the cooled beets and arranged them on a plate with some baby salad greens. Next I sprinkled crumbled feta cheese and glazed walnuts on top. Then I drizzled some extra virgin olive oil and a balsamic vinegar sauce over everything. The sauce is just a quarter cup of balsamic vinegar and a quarter cup of sugar warmed on the stove until the sugar disolves and it is velvety smooth.
The salad was sooo good! We will definitely be having this again.