Add ingredients to a bowl and whisk until combined. Or add to a 16 oz mason jar and shake well.
I like using a mason jar to make this dressing. I add what is needed, the remaining dressing is easily stored for another use in the fridge. Remove 30-45 minutes prior to using. It keeps about a month.
Beets are a simple and easy vegetable to prepare. My Great Aunts often roasted vegetables in the oven. Asparagus, green beans, sweet potatoes, turnips and carrots to name a few. Not sure why, unfortunately I never asked the question. Collard greens and string beans (with some pork parts of course) are the only vegetables I recall boiling on the stove. Roasted beets have an earthy sugary flavor as opposed to the anemic limp taste of a boiled beet. This dish was a stable on Nuber Ave's table.
Preheat oven to 375 F.
Wash the beets and trim greens(the green parts can be sautéed) leaving a 1/2 inch of stem. Place a large piece of aluminum foil toss 2 tablespoons of the oil, a little kosher salt a little pepper.
Place the foil on a baking sheet and foil like a little boat. Run the foil under a slow running faucet adding a few tablespoons of water. Seal the edges of the foil well and roast on the small baking pan for 1 1/2 hours, or until tender. a small knife should pierce with no resistance.
Unwrap with care, let beets sit until cook enough to handle. I often use rubber gloves or paper towels to peel once cool, beets will stain your hands pretty well. Once peeled, the stem usually falls off with a little effort, or you can use a knife.
Cut in half, quarters or eighths place in a bowl with red onion slices, remaining olive oil, vinegar a little salt and pepper and the OJ or lemon juice. Toss to combine and let sit for an hour. If using hours or days later, place in fridge bring to room temperature about 30 minutes before serving and check flavor, may need a little more salt, pepper or acid.