Roasted Beet Salad

Delicious beets add flavor and magnificent scarlet color to any meal. Before cooking, separate greens from beets. Wash beets thoroughly. Beets can be boiled, steamed or baked. After cooking, remove skins and slice. Season to taste.   Make Ahead The roasted beets can be refrigerated for up to 2 days

Servings: 6 to 8
Ingredients:

For roasting beets:
1 1/2 pounds beets, stems removed and scrubed (3 or 4 tennis ball size) Olive oil spraya pinch of saltFor seasoning:
3 tablespoons olive oil1/4 red onion, thinly sliced1 Serrano chile, seed and thinly chopped1 teaspoon minced ginger2 tablespoon cilantro, choppedpinch of sugar2 tablespoons red wine vinegarSalt and pepperDirections:
Preheat the oven to 375°F. Sprinkle the beets with salt and spray the olive oil. Wrap in aluminum foil, leaving a little hole in the top facing up, and set in a roasting pan. Roast until tender when pierced wuth the tip of a knife, about 60 to 90 minutes. Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges. Meanwhile, mix together the rest of the olive oil, red onion, Serrano, ginger, cilantro, sugar, and red wine vinegar.Mix with the rest of the ingredients. Season with salt and pepper. Serve.Green Salad with Roasted Beets 

For seasoning Ingredients:
3 Tbsp olive oil1 tablespoon sherry vinegar1 teaspoon Dijon mustardPinch of sugar1 small bunch arugula , tough stems removed, well washed and spun dry1 bunch watercress , tough stems removed, well washed and spun dry1 small head Boston lettuce , well washed, spun dry and torn into bite-sized piecesCoarse salt and freshly ground black pepperDirections:
In a medium bowl whisk together oil, the vinegar, mustard, sugar, salt, and pepper. Add the roasted beets, arugula, watercress, and Boston lettuce and toss to combine.