When I was a youngster, I thought beets only came in a can. They were either whole, sliced or diced and they were a great relief from the usual diced carrots and peas (also from a can).

In the 1950s canned food was the great liberating thing for women — who could make dinner quickly by just opening …. a can of something to go with whatever meat they were making.

Cooking real, fresh beets does take more time than opening a can. But roasted beets are so sweet it’s worth it. All you have to do really is wash them off, wrap them in foil and put them in the oven.

Yesterday I roasted beets and made a salad out of them. Thanks to my new herb garden, I was able to include fresh mint and dill, just snipped from a few steps away from my kitchen. Here’s the recipe:

Roasted Beet Salad:

• 1 bunch beets (12-16 ounces), trimmed

• 2 tablespoons chopped red onion or 2-3 scallions, chopped

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh mint.

Preheat the oven to 425 degrees. Scrub the beets and wrap them tightly in aluminum foil. Roast until tender, about 45-75 minutes, depending on size. Unwrap the beets and when they are cool enough to handle, peel them. Cut the beets into bite size pieces. Place the beet chunks in a bowl. Add the onion, olive oil, wine vinegar, lemon juice, dill and mint. Toss ingredients. Let rest for 15 minutes before servings. Serve at room temperature.

Makes 4-6 servings