Marinated Roasted Beets with Red Onion

Marinated Roasted Beets with Red Onion

3 cups roasted beets, halved or quartered depending on size
1/2 – 1 cup red onion sliced into thin rounds, to taste
1/4 cup olive oil
2-4 tablespoons apple cider vinegar, to taste
1 tablespoon Dijon mustard
Salt and pepper, to taste
1/4 cup chopped tender green herbs, such as parsley, mint, oregano or basil (I used parsley)

Add beets and onion to a medium bowl. Toss to combine. In a separate bowl, add remaining ingredients and whisk together to make vinaigrette. Adjust taste with additional salt, pepper or vinegar as desired. Pour vinaigrette over beets and onions and let sit, chilled, for at least one hour. Serve cold or at room temperature.

Beet Hummus

3 medium beets, cleaned, roasted, peeled then cut into chunks (stick whole beets in oven at 375* then roast until a knife inserts easily)
2 Tbsp tahini (sesame seed paste)
1/4 cup lemon juice
1 clove garlic, chopped
1/4 cup olive oil
salt to taste

Process all ingredients in a food processor. Blend until smooth. Tasted and adjust seasoning. Serve with a hefty drizzle of olive oil.