6 – 8 medium sized beets 

1 cup water 

¼ cup seasoned rice wine vinegar 

¼ cup extra virgin olive oil 

1 tsp. Sugar 

Signature seasoned salt to taste 

Preheat oven to 375° 

Wash beets under cold running water, cut the stem end off 

Place beets in a shallow baking dish and add the water, it should be about a half inch deep 

Cover the beets with aluminum foil and roast in the preheated oven for 1 hour or until the beets are tender when pierced with the tip of a knife 

Remove from oven and allow to cool at room temperature, when beets are cool enough to handle gently peel with a paring knife or rub with paper towel, the skins should easily slide off 

Cut the beets into bite sized pieces and toss with the vinegar, oil, sugar, and Signature salt   

Yield: 6-8 servings