• Wash beets thoroughly.
• Place them in a baking dish with a little water to a depth of 1/8".
• Sprinkle with salt.
• Cover tightly and roast the beets in a 350 degree oven until they can easily be pierced with a fork, about 30 minutes to an hour, depending on their size.
• Remove from oven.

OR:

• Boil for the same amount of time as above in a tall pot of boiling water.
• Drain when a fork can easily be inserted.
• Cut off both ends and remove the skins.
• Cut the peeled beets into 1/4" slices or 1/2" cube/chunks.
• Add vinegar and olive oil (or in my family's case we use Good Seasons Italian dressing herbs prepared according to the package directions).
• At this point, my family recipe adds the chopped onions too.
• Salt and pepper to taste.
• If beets are not sweet enough, add about a teaspoon of sugar until your preference is satisfied.
• Let the beets stand to marinate and absorb the ingredients.
• To plate, place the beets on a layer of your favorite variety of fresh lettuce such as arugula and romaine.