For October Birhthdays (we celebrated by the month in our family), my sister Eileen served us this delicious beet salad. 6 - 8 small beets ( or 4 large) ½ of a medium sized onion 5 Tablespoons olive oil 2 Tablespoons wine vinegar 2 teaspoons Dijon mustard salt to taste In a 350 degree oven, Place beets on a cookie sheet Sprinkle with 2 Tblspoons of olive oil Roast beets until tender (about 1 hour) While beets are roasting, Place thinly sliced onions in a bowl Add 1-2 teaspoons salt Leave for 15 - 20 minutes Rinse in cool water Dry When beets are roasted, Slice thinly and place in a serving bowl Add the sliced onions Wisk the remaining olive oil, mustard and vinegar Toss the dressing with the onions and beets Serve |