Roasted Beets and Shallots
fresh beets, washed and trimmed
1/2 pound shallots, peeled
1 tablespoon vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400ºF. Place the beets and shallots on a large sheet of aluminum
foil and fold the edges together to seal tightly. Bake for 1 hour or until the
beets are tender; remove from oven and allow to cool long enough to handle.
Combine remaining ingredients and set aside. Remove skins from beets, then cut
into chunks or wedges. Drizzle vinegar mixture over all and toss well. Serves 6.