Roasted Beets With Capers

• cups kosher salt↗2 cups
• small beets, tops trimmed, 12 small leaves reserved and minced (about 2 pounds)↗12
• tablespoons extra virgin olive oil↗3 tablespoons
• tablespoon red wine vinegar↗1 tablespoon
• tablespoon drained capers↗1 tablespoon
• tablespoon minced chives1 tablespoon
• salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Preheat the oven to 425°. Spread the salt in a small roasting pan and set the beets on top.

2. 2

   Transfer to the oven and roast for about 50 minutes, or until the beets are tender when pierced. Let cool for 20 minutes.

3. 3

   While the beets are still warm, peel and cut them into wedges. In a medium bowl, combine the beets and their leaves with the olive oil, vinegar, capers and chives.

4. 4

   Season with salt and pepper, toss and serve.