Slow roasted beets

Toss the beets with olive oil and a couple of strong pinches of salt.

Wrap four beets tightly in a double layer of foil so no steam escapes.

Set the package on a sheet tray and bake at 300F for 60 to 75 minutes.

At about 70 minutes check that a cake tester slides in and out easily with just a little resistance.

Cool 15 minutes, then rub the loosened peel off with a double layer of paper towel.

Cut the beets into bite sized pieces.

Dress with olive oil, white balsamic vinegar, a strong pinch of salt, honey and black pepper, balancing sweet, fat, acid and salt to taste.