Step 1

Roast whole beets on a sheet pan lined with parchment paper (no oil) in the oven at 375F for 45 minutes. Let cool and peel off skin.

Step 2

Cube beets and put desired portion into bowl.

Step 3

Drizzle equal parts of your chosen combo of vinegar and olive oil. You could start with 1 tablespoon each, then adjust to taste.

Step 4

Hand tear or roughly chop your herbs and add into bowl.

Step 5

Season with salt lightly.

Step 6

Toss salad and taste for seasoning, adjust for more of any of the ingredients if necessary.