Baked Beets and Onions

Ingredients

Baked beets & onion

4 large beets (I used about 10 small)

1large onion with skin

1 & 1/2 TB red wine vinegar (I used apple cider vinegar)

1/2 tsp balsamic vinegar (optional - I included)

1/2 tsp salt

1/3 cup olive oil

Procedure

Preheat oven 350. Wash beets lightly but leave skin and some of top & bottom on beet and Wrap each beet tightly in foil. Cut 1/8 " deep X into root end of onion. Place onion & beets in shallow baking pan - bake til barely tender - 1 to 1 & 1/4 hour - (I did about an hour & 20 min for small beets. Pierce beets & onion to test. Remove foil from beets; let stand 20 min. Remove skins from beets & cut into 1/3 " wide julienne strips. Peel the onion & cut crosswise into 1/4 inch thick slices, then cut slices in half. Combine beets & onions in bowl. Combine vinegars, salt & oil in bowl. Mix well. Pour dressing over beets & onion. Let stand @ room temp for 3 hours before serving. I added some fresh chopped mint before serving. I made this the day before serving and refrigerated.