Preheat the oven to 400F. If the beets still have their leafy tops cut them off close to the beet, then wash the beets.

Place the beets on aluminum foil, drizzle with a little olive oil and loosely toss beets, then wrap like a little package. Place beets on a rimmed cookie sheet to catch the beet juice. Bake for 45-60 minutes.

Small beets will cook more quickly than large beets so be sure to check the beets after 20-25 minutes to see if they are done. Use a skewer to test for doneness. Once the beets are cool enough to touch use a paring knife to remove the skins. The cool and cut into chunks.

For the salad

In a large serving bowl add fresh strawberries, cherries and blueberries along with the cooled roasted red beets. Mix gently. Then pour the beet mixture onto a serving plates or a platter. Sprinkle with fresh raspberries, a chiffonade of mint and fresh basil. Drizzle salads with vinaigrette.

For the Dressing

Combine all of the dressing ingredients in a Weck jar and shake thoroughly. Or whisk all of the ingredients in a small bowl.