Roasted Heirloom Beets
By Matt Scherer - The Restaurant at Ventana, Big Sur, CA

Serves 4

Ingredients:
2 lbs. beets, raw
1 large onion
1 T olive oil
2 t coarse salt
1/2 t black pepper
2 T balsamic vinegar

Procedures:
Peel beets and cut into 1/2-inch cubes. Halve and slice onion.

Toss vegetables with oil, salt, pepper and vinegar.

Bake in a single layer in a roasting pan at 400† F for 45 minutes, stirring several times.

Serve.