Preheat oven to 400 degrees F. Wrap each whole beet in aluminum foil, place on a rimmed baking sheet, and roast for 30 - 40 minutes until fork tender.
Remove beets from oven and let cool for a few minutes. Refrigerate until completely chilled.
Remove from refrigerator, scrub the skin off the beets. Cut beets into paper thin slices. Arrange slices on a plate overlapping each other.
Drizzle the vinaigrette over the beets.
Notes
Choose golden beets over red/purple ones. Red beets will bleed all over the place staining everything they touch including your hands.Dress the pickled beets as simple or as fancy as you prefer. I added goat cheese and smoked chili flakes I had on hand, but fresh herbs make for a good add.I highly recommend investing in a mandolin. I use it for vegetable and fruit slicing. It's super easy, efficient, and a good value.
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