8 medium size beets, trimmed
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Wrap each beet individually in aluminum foil. Roast beets in 425F oven for 1 hour or until fork tender. Remove from oven; let stand until cool enough to handle OR cook beets in boiling water until tender. Using paring knife, slip skins off cooked beets. Cut each into quarters or eights, depending on size. Toss with vinegar, oil, salt and pepper. Serve slightly warm or at room temperature.