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Prep Time
15 mins
Total Time
1 h 10 m


small beets, green tops removed
shallots, peeled
¼ cup
olive oil, divided
60 cup
½ tsp
each salt and pepper, divided
2 mL
4 tsp
white wine vinegar
20 mL
1 tsp
grainy mustard
5 mL
⅓ cup
chopped strawberries
75 mL
2 tsp
chopped fresh chives
10 mL
¼ cup
chopped toasted walnuts
60 mL


Step 1
Preheat oven to 425°F (220°C). In bowl, toss beets with shallots, 1 tbsp (15 mL) oil and ¼ tsp (1 mL) each salt and pepper. Wrap in double-layer of foil to create a tightly sealed packet. Bake 45 to 50 min. or until beets and shallots are tender. Wearing oven mitts to avoid steam, carefully open foil packet to cool
Step 2
Meanwhile, in small bowl, make vinaigrette by whisking remaining 3 tbsp (45 mL) oil with vinegar and mustard. Stir in strawberries, chives and remaining ¼ tsp (1 mL) salt and pepper.
Step 3
When beets are cool enough to handle, gently rub skins off using a paper towel. Cut beets and shallots into quarters; toss in vinaigrette. Arrange on platter and sprinkle with walnuts.


Use a mixture of golden and red beets. Substitute walnuts with pecans, almonds or pistachios.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 recipe):
18 g
Saturated Fat:
2 g
23 g
6 g
14 g
5 g
440 mg

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