Roasted Beet Salad with Gorgonzola

Procedure

1. Wrap the red beets in foil. Wrap the yellow beets in a separate foil package.
2. Bake at 400°F (200 °C) until the beets are tender, about 1 hour.
3. Cool the beets slightly. Trim the root and stem ends, and pull off the peels.
4. Cut the red beets crosswise into thin slices.
5. Cut the yellow beets vertically into quarters.