Mediterranean Beet Salad

I promised to post this about a week ago, but with the sew along and weddings to attend, I haven't had much time! I made this beet recipe from the New York Times with the beets from the first week of my CSA. My friend had made it last year for the 4th of July.


I followed this recipe exactly (except for one mistake, which I'll describe here). I cut the recipe down to a quarter, which was plenty for me (and the max I could make with my one large beet). The recipe says you can use either sherry vinegar, white wine vinegar, or cider vinegar--I chose cider. Finally, the recipe calls for roasted beets. Well I went ahead and cut up the beets/peeled them and laid them out on a cookie sheet. Then, while they were in the oven, I clicked the "roasted" on the recipe. It didn't want me to do that at all! You're supposed to put the entire beet in a casserole dish with a little recipe before even cutting it!