Ingredients

serves 10

　　8 small golden beets and 8 small red beets, stems trimmed to 1 inch

　　3/4 cup extra-virgin olive oil

　　Coarse salt and freshly ground pepper

　　4 tablespoons balsamic vinegar

　　

Step 1

Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.

　　

Step 2

Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.

　　

Step 3

Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.

　　

Step 4

Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.