-
Preheat oven to 425
-
Individually wrap each beet in a foil packet drizzled with olive oil - the beet not the packet :)
-
Roast for about 1 hour, depending on size, let cool
-
Peel, then dice, slice, cube, or whatever floats your boat.
-
Toss in balsamic
-
Garnish with basli