Roasted Beets and Shallots

Look for bunched beets rather than loose ones; they're usually fresher.

  • Servings: 8
Roasted Beets and Shallots

Source: Martha Stewart Living, May 1995

Ingredients

  • 7 medium beets, (about 2 1/4 pounds), scrubbed and trimmed
  • 10 large shallots, (about 10 ounces), unpeeled, cut in half
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 3/8 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons sherry vinegar

Directions

  1. Heat oven to 400 degrees. Place beets and shallots in a large bowl. Drizzle with 1 tablespoon olive oil, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Toss well, and transfer vegetables to a large roasting pan.

  2. Cover pan with foil, and place in oven. Bake until beets are tender when pierced with a knife, 50 to 60 minutes.

  3. Remove from oven, and let stand until cool enough to handle. Peel beets and shallots, and cut beets into 1-inch pieces. Combine in a serving bowl. Add sherry vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss well to combine. Serve immediately, or set aside until ready to serve.

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