Onion Beet Salad

12 whole fresh beets (about 2 pounds), peeled and halved

5 tablespoons olive oil, divided

1 large red onion, chopped

cup balsamic vinegar

1/3 cup red wine vinegar

ˆ½ cup sugar

1 teaspoon salt

1 teaspoon dried basil

teaspoon pepper

Heat oven to 400 degrees.

Place a piece of heavy duty foil in a 9-by-13-inch baking pan. Place beets in a large resealable plastic bag with 2 tablespoons of the oil and shake to coat. Arrange beets on foil and fold foil over beets and seal tightly. Bake for 1 to 1 hours or until tender. Cool to room temperature.

Cut beets into cubes and place in a large bowl. Add onion.

In another bowl mix the vinegars, sugar, salt, basil, pepper and remaining oil and pour over beet mixture. Gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times.

Serves eight.

Cooks note: Look for beets with smooth, unblemished skin. The greens should be brightly colored and not wilted. Before storing beets, remove the greens. Keep beets in a plastic bag in the refrigerator for up to 3 weeks.

Donna Lubbers, Cedar Creek Organic Farm, cedarcreekorganics.com