Slow-Roasted Beets & Shallots with Strawberry Vinaigrette

Prep time: 15min
Total time: 70min
Serves: 4
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
Per serving (1/4 recipe):
calories
260
fat
18 g
saturated fat
2 g
carbs
23 g
sugar
14 g
protein
5 g
cholestrol
0 mg
fibre
6 g
sodium
440 mg

Directions

  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

  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.

  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.