Fresh Beet and Artichoke Salad

We are fans of beets and I always have cans of them on hand.  But summertime brings fresh beets to the Farmer's Markets, and it's fully worth the hour to bake them - they are so rich when fresh.  Use a toaster oven to bake if its too hot to fire up the oven.
1 bunch beets, trimmed
1 6-oz jar quartered marinated artichoke hearts, drained
12 pitted Castelvitrano green olives, halved
2 Tbsp minced chives

Dressing:
juice of 1/2 lemon
2 Tbsp olive oil
1 clove garlic, crushed through a press
dash salt and fresh ground pepper

Preheat oven to 350F.  Place the beets on a sheet of aluminum foil and dribble a bit of olive oil over them.  Wrap tightly and bake for an hour. Unwrap and allow beets to cool to room temperature.  Slip peels off beets and slice.

Place beets in a bowl with artichokes, olives and chives.

Whisk together the dressing and toss with the salad.

Serves four as a side salad.