- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Serves
- 4
Ingredients
- 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
Directions
Step 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
Step 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.
Step 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.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 recipe):
- Calories:
- 260
- Fat:
- 18 g
- Saturated Fat:
- 2 g
- Carbs:
- 23 g
- Fibre:
- 6 g
- Sugar:
- 14 g
- Protein:
- 5 g
- Sodium:
- 440 mg
