ROASTED BEET AND GARLIC SALAD

2 bunches beets (6 to 8)

2 heads garlic

1/4 cup olive oil plus 1 teaspoon olive oil

1/4 to 1/2 cup fresh basil, chopped

2 tablespoons balsamic vinegar

Salt & Pepper

Cut off beet stems. 

Place beets and garlic heads on aluminum foil, 
drizzle with 1 teaspoon olive oil, and seal into a packet. 

Place on a rimmed baking pan. 

Roast in 400° oven for one hour until tender. 

(NOTE: I found that the garlic was soft after an hour, 
but the beets took at least 1/2 hour longer.)

Remove from oven and let cool slightly. 

Squeeze out the garlic into a bowl and mash. 

Add olive oil, basil, salt, and pepper. 

Peel beets and cut into chunks or wedges. 

Toss with garlic/oil mixture and chill.