ON THE LIGHTER SIDE - Beet and Red Onion Salad

If you like beets, you'll love this recipe! If you are not sure, introduce yourself  to beets by trying this terrific dish. Great flavor and really easy to make. 

And of course I used the fresh picked beets from the farm that I got today!

• 1 bunch fresh beets on the medium to large side
• 1/2 red onion sliced thin
• 5 tablespoons olive oil
• 2 tablespoons white balsamic vinegar (can use dark)
• 1/2 teaspoon dried basil
• 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon natural raw sugar (optional)

Set the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets can easily be pierced, 45 to 50 minutes. Cool the beets and then rub with a paper towel to easily get the skins off. 

Cut the beets in half and then into slices. Mix with red onion slice and then add there set of the ingredients. Toss well and refrigerate to blend flavors.

Serve as a summer side or along side some goat cheese crostini.