Beets, roasted

By mona

Ingredients

• 6 medium whole fresh beets
• 12 shallots, peeled
• 15 ml olive oil
• 10 ml thyme
• 3 ml balsamic vinegar
• salt & pepper

Preparation

Step 1

1. Preheat barbeque to medium high or ven to 425 degrees. Wrap beets in foil. Roast for 45 to 60 minutes until tender.
2. Meanwhile, place shallots in an 8" x8" baking pan or large piece of foil if using barbeque. Add olive oil and thyme and toss to coat. Roast for 15 minutes.
3. When beets are done, cut off the stems and the skin should peel off easily. Slice each beet into six wedges. Place in a serving bowl, add shallot mixture, balsamic vinegar. Season with salt and pepper to taste. Toss lightly.