Onion Beet Salad Recipe

Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18-in. x 12-in. piece of heavy-duty foil in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon. Yield: 9 servings.