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1
Preheat the oven to 375F.
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2
Place the large beets on a baking sheet large enough to hold the small ones as well and roast for 20 minutes.
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3
Add the baby beets to the baking sheet and roast until all the beets are fork-tender, another 20 to 25 minutes.
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4
When all the beets are cooked through, remove them from the oven (they should be done at the same time).
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5
When theyre cool enough to handle, peel the beets (you may want to use paper towels to avoid staining your hands).
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6
Slice the large beets into 1/2-inch slices and cut the baby beets in half.
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7
Place all the beets in a large bowl, toss with 2 tablespoons vinegar and 2 tablespoons olive oil, and season with salt.
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8
Arrange the assorted beets on salad plates.
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9
Put all the herbs in a bowl and dress lightly with the remaining vinegar and oil.
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10
Season with salt and TASTE!
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11
If you like your salad really well dressed, go ahead and up the amount of oil and vinegar in equal partsremember, train your palate and trust your own sense of taste.
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12
To know when the beets are done, just stick a fork in themnotice that in the recipe I say fork-tender, not paring-knife tender.
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13
A knife is sharp and will slide in and out easily even if the beets arent fully cooked.
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14
A fork, on the other hand, is dull and wont slide in and out unless the beets are totally done.
