Spiced Beet Salad with Local Mixed Greens, Pickled Onions and Sherry Vinaigrette

For the marinated beets

Preheat oven to 400º F. Place beets in an oven-safe dish. Roast beets, uncovered, for approximately 1 hour depending on their size. Check beets with a knife to determine doneness. Cool beets slightly and peel with a knife, scraping the skin off. Dice beets and mix with the remaining ingredients. Allow to cool, uncovered, in the refrigerator.

For the pickled onions

In a stainless steel saucepan bring all ingredients to a boil. Reduce heat and cover, stirring onions occasionally until they are softened, about 10 minutes. Cool and serve.

For the salad

Combine 6 cups mixed greens, washed and dried, with marinated beets (recipe above) and pickled onions (recipe above). Toss with sherry vinaigrette.