Beets, a superfood, are in season. Serve this dish as an antipasto with other appetizers, or as a side dish.
- 2 lbs fresh beets (choose ones that are roughly the same size – medium or large is best)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup or honey
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp grated orange zest
- 1 tbsp mayonnaise (optional)
Preheat oven to 450 degrees. Scrub beets and cut off ends. Wrap each one in aluminum foil, and place on a baking sheet. Roast for 1.5 to 2 hours depending on how big the beets are. Remove from oven, and open up the foil on each beet a little to let them cool. When they are cool enough to handle, remove the skins under running water. They should come off very easily, but use a sharp knife to help. Slice beets and place in a bowl.
Whisk all the other ingredients together in a small bowl. If you want a creamier dressing, add in the mayonnaise. Taste and adjust seasonings. If you wish, sprinkle a little salty feta or chevre on top. Mix into the sliced beets. Serve at room temperature for enhanced flavour. Enjoy!