Honey-Roasted Beet Salad

1½ lbs beets, cut into wedges

1 red onion, cut into wedges

2 tablespoons neutral oil

2 tablespoons honey

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

1 teaspoon stone ground mustard

1 clove garlic, minced

Salt and pepper, to taste

Preheat oven to 400°F. Arrange beets and onion on a baking dish and drizzle with the oil and a pinch of salt. Roast until beets are tender, about 30 to 40  minutes, and then transfer to a serving platter or bowl.

Combine honey, vinegar, mustard, garlic, and salt and pepper to taste. Drizzle this mixture over the beets and onions, toss to combine, and serve.