- 2 pound(s) uncooked beets, stems and roots removed
- 2 Tbsp red wine vinegar
- 2 tsp vegetable oil
- 1 tsp Dijon mustard
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1 Tbsp fresh oregano, chopped
Preheat oven to 375°F (190°C). Wrap beets in aluminum foil. Bake 45 minutes or until tender.
Allow to cool, then peel and slice. Place in bowl.
In food processor, combine vinegar, oil, mustard, salt and pepper. Process 1 minute. Pour over beets and toss to coat. Sprinkle with oregano and serve.