Roasted Beet Salad
1 pound small to medium beets (Chiogga or Golden), cut in quarters
1/4 cup extra-virgin olive oil
2-3 tablespoons white balsamic vinegar
1/2 teaspoons coarse kosher salt
Freshly ground black pepper
Friseé and arugala leaves
Preheat oven to 425°F. Place beets into large pyrex baking dish or on a rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer in the baking dish or on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 20 minutes. Remove from oven, allow to cool slightly, and cut into bite-sized bits. Mix with salad greens.