This is such a simple salad and can be eaten all year round. I often use different herbs such as rosemary, basil or chives, but for this time of year, I love it with fresh mint.
2 pounds beets, trimmed, washed, cut into 2 inch chunks
2 shallots, halved, thinly sliced and sautéed for 4 minutes in a tablespoon of olive oil
3 Tablespoons fresh lemon juice
5 Tb. olive oil, plus more for roasting
Salt, pepper, to taste
2 Tablespoons chopped mint or rosemary
Mint or rosemary sprigs, garnish
1. Heat the oven to 400. Place the beets on a baking sheet. Toss with olive oil, salt and roast until tender, about 40 minutes. Allow them to cool.
2. Meanwhile, combine the remaining ingredients in a medium bowl. Add the cooled beets.
4. Serve warm or room temperature. Garnish with fresh mint or rosemary.