Can't beet 'em

I had been asking for beets at one of my favorite farmstands

for a week or two, and today they got sick of me asking.  The 

farmer went out back and pulled 2 bunches for me while I waited.

Within an hour they were trimmed, washed, and roasted in their

skins with olive oil until a knife easily went through them.  Roasting

as opposed to boiling the beets retains all of the juices and the 

deep red color and concentrates the flavor of the beet as well. 

When cooled, rub off the skin, slice the beets, and mix with a 

sliced onion, olive oil, balsamic vinegar, salt and pepper.

Simple. And phenomenally delicious.