For Roasted Beets

• 2 red beets
• 1-2 tbsp olive oil
• salt & pepper

For Beet Salad

• 2 beets, roasted, peeled & cubed (see above)
• ¼ small red onion, diced
• 1 tbsp julienned cilantro
• 1 tbsp julienned parsley
• 1 tsp fresh lime juice
• 1-2 tsp Lyle's Golden Syrup
• 1 tbsp olive oil
• salt & pepper

To Roast Beets

1. Preheat oven to 375º
2. Scrub beets and place on a sheet tray. Drizzle with olive oil and sprinkle with salt & pepper
3. Roast for 60-70 minutes, depending on the size of the beets, or until a knife can be easily inserted through. Rotate beets halfway through cooking
4. Allow to cool in skins before peeling

Make Salad

1. Toss all ingredients together in a small bowl. Serve immediately, or refrigerate and serve the next day