Marinated Beet Salad

2 beets
3 T. olive oil
2 T. white wine or balsamic vinegar depending on your taste
1 t. Dijon mustard
1 t. honey
1 t. salt
1/4 t. pepper
1/2 c. diced red onion
1 large hard-cooked egg
1/2 T. parsley
fresh leaf lettuce as a base

Preheat oven to 400. Put washed, trimmed beets in a roasting pan with a couple of tablespoons of water and seal tightly with foil. Roast 1 hour or until beets are easily pierced with a knife; let cool. Peel; cut into 1/2-inch chunks, grate or spiralize.

Whisk together oil, vinegar, mustard, honey, salt and pepper. Toss beets with dressing and let stand 1 hour, tossing occasionally. Mix in onion. Finely chop eggs and mix with parsley. Serve atop a bed of freshly torn lettuce. Makes 2 generous servings.