Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Beets and Shallots Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Roasting brings out the sweetness of beets and the subtle flavor of shallots. Ingredients 7 medium beets, (about 2 ¼ pounds), scrubbed and trimmed 10 large shallots, (about 10 ounces), unpeeled, cut in half 2 tablespoons olive oil 1 ½ teaspoons salt ⅜ teaspoon freshly ground black pepper 1 ½ tablespoons sherry vinegar Directions 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. Cover pan with foil, and place in oven. Bake until beets are tender when pierced with a knife, 50 to 60 minutes. 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. Cook's Notes Look for bunched beets rather than loose ones; they're usually fresher. Rate it Print