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ROASTED ORGANIC BEETS WITH SHALLOT VINAIGRETTE
2 Bunches of Organic Beets (1yellow and 1red are really nice)
2 tbsp. Olive Oil
1/3 cup Extra Virgin Olive Oil
4 large organic Shallots
Salt & Pepper
1/3 cup Red Wine Vinegar
Preheat oven to 375F. Peel and Cut Beets into wedges. Toss with olive oil and put in a 2-qt. baking dish. Roast Beets, stirring occasionally, until fork tender, about 1 hour.
For dressing: Heat 2 tbsp. of the oil in a medium skillet over medium heat. Add the shallots and 1/2 tsp. salt and cook, stirring often, until softened, 8 to 10 minutes. Add the vinegar and 1/4 tsp. pepper and cook, stirring, until heated through, 1 minute.
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