Italian-Style Roasted Beet Salad

Ingredients

4 beets

1 red onion

1 caper

1.5 tsp olive oil

1/2 tbsp honey

1 tbsp red wine vinegar

1 tbsp parsley

Ground black pepper

First, preheat the oven to 180°C (350°F). Wash the beets thoroughly, then wrap each one tightly in foil. Place in an ovenproof dish and bake for 60-90 minutes, until easily pierced with a fork. Remove from the oven and let cool.

In a bowl, whisk together the butter, honey, and vinegar. Add the capers, pepper, and salt and mix thoroughly. Cut the peeled onion into half rings and the peeled beetroot into thin slices. Combine the beetroot and onion, place on a plate, and drizzle with the sauce. Sprinkle with parsley before serving.

Enjoy!