ROASTED BEET SALAD

8 Medium sized organic beetsSea salt

3 Tbs Extra virgin olive oilFresh ground pepper

1 Tbs Red wine vinegar

Juice of  orange

1 Small peeled red onion

3 Tbs Chopped basil

Cut off the top and tip of each beet. Place them in a covered baking dish with a little water in the bottom. Bake at 375 degrees until easily pierced with a paring knife, about one hour. Allow them to cool until they can be handled. Slip off the skins. Cut the beets into eighths lengthwise. Cut the red onion in half, and slice thinly.Toss the beets and onions with the vinegar, oil, and orange juice. Season with salt and pepper. Marinate for at least one hour.

To serve, adjust the seasoning with more salt, pepper, or vinegar to taste, and sprinkle with the chopped basil

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