Slow-Roasted Beets & Shallots with Strawberry Vinaigrette
Prep Time
Serves
Cooking Mode
8 small beets, green tops removed
4 shallots, peeled
¼ cup olive oil, divided
½ tsp each salt and pepper, divided
4 tsp white wine vinegar
1 tsp grainy mustard
⅓ cup chopped strawberries
2 tsp chopped fresh chives
¼ cup chopped toasted walnuts
8 small beets, green tops removed
4 shallots, peeled
¼ cup olive oil, divided
½ tsp each salt and pepper, divided
4 tsp white wine vinegar
1 tsp grainy mustard
⅓ cup chopped strawberries
2 tsp chopped fresh chives
¼ cup chopped toasted walnuts
Directions
1Preheat 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
2Meanwhile, 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.
3When 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.
Tips
1
Use a mixture of golden and red beets. Substitute walnuts with pecans, almonds or pistachios.
Disclaimer
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Personal Note
Personal Note
