Ingredients:

• 6 – 8 medium sized beets 

• 1 cup water 

• ¼ cup seasoned rice wine vinegar 

• ¼ cup extra virgin olive oil 

• 1 tsp. Sugar 

• Signature salt to taste 

*Click on the spice(s) for more suggested uses

Directions:

• 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