Roasted Beet Salad

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OMG THIS IS THE BEST AND WE LOVE BEETS IN ALL FORMS OF COOKING

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so what did you think?i loved it!:

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This was good, should have roasted the beets longer to make them more tender.

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I'm into this get my hands all red
from beet juice thing at the moment.
I tried this recipe and it came out great!
I followed the directions exactly.
The beets are earthy and the capers and
just the right amount of saltiness to this.
I never would have thought of using worcestershire.
This is such a good tasting dish, thanks for it.
Check out my recipe blog if you like at
http://rocksrecipies.blogspot.com/

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Ever taste something you're not used to, and may not even know what it is, and you just roll it around in your mouth wondering if you like it not, but not able to stop eating it? That's how THIS is. It's so yummy but the combination is so unusual - definitely not a combo I"m used to. But we, too, cannot stop eating this!! SOOOOOO good.

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I have never cooked a beet in my life so I thought I would give this a try. It was strange but we couldn't stop eating it. The only change I made was to add a good splash of basalmic to it. I'm sure I will make it again but not to often.

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I never used to eat beets because they never tasted good to me. I decided that maybe using fresh beets might change my mind and this recipe was exactly what I needed to love beets. They came out so sweet and with a dallop of fresh goat cheese it was a wonderful melody of flavors. I vary the recipe sometimes adding fresh shallots or green onions and it always comes out so good.

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Buy the fresh beets and toss in about 4 tablespoons olive oil, salt and pepper it to your liking, follow the baking instructions. I added another 15 mins. on the beets to get them more done. Chop up a quarter dill pickle, toss in with about a tablespoon of capers, and dash or two of Worceshershire and hot sauce (doesn't make it hot and a good tablespoon or so of fresh parsley. This does not have to be cold to serve, just cooled off some. However, cold would be jus as good. Enjoy. I served it with the Lemon Garlic Chicken, and some Pinto Grigio wine...delightful!
-T