Garden Beets, with Walnut Oil & Shallot Vinaigrette

Pre-heat oven to 350 degrees.
Peel beets and rub with olive oil & flake salt (I recommend Jacobsen Hand Harvested Pure Flake Sea Salt) Place in a baking dish and cover with aluminum foil. Roast for 45 min to 1 hour depending on the size of the beets.

NOTE: It can take longer depending on the size of the beets.

Cool to room temperature and add to vinaigrette while beets are still slightly warm.

Walnut & Balsamic Vinaigrette

Walnut Oil, Balsamic, Shallots and Flake Salt are a winning combination for simple roasted beets or beet salads.

In a bowl wisk together:

1/2 cup walnut oil
1/4 cup white balsamic vinegar
(or mix 1/2 white balsamic and 1/2 aged balsamic to equal 1/4 cup)
1 large shallot, minced
1 tablespoon orange blossom honey (optional)
Salt & pepper to taste

Hint: You can smell the wonderful earthy beet aroma when the beets are done. Pierce with a fork and the texture should be firm but easy to pierce.