2 ½ pounds medium-size fresh beets with stems, about 10 (You may roast different colored beets if available.)

Flavorings:

2 tablespoons extra-virgin olive oil

1 ½  tablespoons minced fresh ginger

2 ½ tablespoons Balsamic vinegar

1. Preheat the oven to 450°F.  Trim the beet stems to 1- inch if necessary and scrub the beets. Arrange on a cookies sheet that has been lined with aluminum foil. Cover the top with the foil and roast the beets for 25 minutes. Let the beets cool enough to handle and rub off the skin.

2. Cut the beets in half, rearrange with the cut edge up on the cookie sheet and brush all part of the beets except the stem with the Flavorings. Return uncovered to the oven and continue roasting until they are very tender,

another 20 to 25 minutes. Arrange on a platter, cool slightly and serve warm, at room temperature, or cold.