My Sister Eileen's Roasted Beet Salad

    For October Birhthdays (we celebrated by the month in our family), my sister Eileen served us this delicious beet salad.

    6 - 8 small beets ( or 4 large)
    of a medium sized onion
    5 Tablespoons olive oil
    2 Tablespoons wine vinegar
    2 teaspoons Dijon mustard
    salt to taste

    In a 350 degree oven,
    Place beets on a cookie sheet
    Sprinkle with 2 Tblspoons of olive oil
    Roast beets until tender (about 1 hour)

    While beets are roasting,
    Place thinly sliced onions in a bowl
    Add 1-2 teaspoons salt
    Leave for 15 - 20 minutes
    Rinse in cool water

    When beets are roasted,
    Slice thinly and place in a serving bowl
    Add the sliced onions

    Wisk the remaining olive oil, mustard and vinegar
    Toss the dressing with the onions and beets