8-10 medium striped beets
1 medium red onion
1 sprig of fresh rosemary
3 cloves of garlic
2 tablespoons of pine nuts
1 teaspoon of Maldon salt
1/4 cup of walnut oil
1/4 cup of sweet vermouth
For this salad, I used striped beets also known as candy cane beets.
Peel and clean all of the beets and preheat the oven to 400 degrees. Slice one of the beets, so that you can see the beauty of the color variations. Dice the beets into 1 inch pieces, but you can also cut them into different sizes depending upon how you like your beets. The different sizes will give you a variety of looks after roasting.
Place the beets into a roasting pan. Add 1 sliced medium red onion and 1 sprig of fresh rosemary. Break the rosemary apart and sprinkle over the vegetables. Also add 3 cloves of whole garlic, 2 tablespoons of pine nuts and 1 teaspoon of Maldon salt. Drizzle with ¼ cup of walnut oil and toss together to coat all of the vegetables. Roast in the oven for 1 hour at 400 degrees.
After 45 minutes add the sweet vermouth and place back in the oven for the remaining time.
Cover with foil until ready to serve.