Slow-Roasted Beets & Shallots with Strawberry Vinaigrette

  • Prep Time 15 min
  • Total Time 1 h 10 min
  • Serves: 4

Ingredients

  • 8 small beets, green tops removed
  • 4 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

Directions

  • 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.

Tip

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

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Nutrition Facts

  • Nutrition Description Per serving (1/4 recipe):
  • Calories 260
  • Fat 18 g
  • Saturated Fat 2 g
  • Carbs 23 g
  • Sugar 14 g
  • Protein 5 g
  • Cholesterol 0 mg
  • Fibre 6 g
  • Sodium 440 mg