Ingredients
12 whole fresh beets (about 2-1/2 pounds), peeled and halved5 tablespoons olive oil, divided1 large red onion, chopped1/2 cup balsamic vinegar1/3 cup red wine vinegar1/4 cup sugar1 teaspoon salt1 teaspoon dried basil1/2 teaspoon pepper
Preparation
Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender.
Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil.
Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.
