Beets with Shallot Vinaigrette

Ingredients

• 1.5 pounds beets peeled halved
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon dijon mustard 
• 1 tablespoon olive oil extra-virgin
• 1.5 tablespoons red wine vinegar 
• 0.1 teaspoon salt 
• 2 tablespoons shallots sliced

Equipment

• bowl
• sauce pan
• baking paper
• whisk
• microwave

Directions

1. Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes).
2. Let stand 5 minutes.
3. Cut into 1-inch pieces.
4. Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk.
5. Add beets; toss gently to coat.
6. Variation 1
7. Blood Orange Salad: Prepare base recipe through step Section 1 blood orange over a bowl; squeeze to juice.
8. Place sections in a bowl.
9. Add 2 tablespoons toasted walnut oil, 2 tablespoons minced shallots, 1/2 teaspoon Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt to juice; stir.
10. Add beets, 2 cups greens, and orange sections; toss. Top with 1/3 cup chopped unsalted, dry-roasted pistachios and 2 tablespoons goat cheese.
11. Serves 4 (serving size: about 3/4 cup)
12. Calories 229; Fat 3g (sat 7g); Sodium 247mg
13. Variation 2
14. Couscous, Mint, and Almond: Prepare base recipe through step 1 with 1 pound beets. Bring 1/3 cup plus 2 tablespoons water to a boil.
15. Add 1/3 cup couscous; cover.
16. Remove from heat; let stand 5 minutes.
17. Combine 2 tablespoons minced shallots, 2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
18. Add beets and couscous. Top with 1/4 cup sliced almonds and 3 tablespoons mint.
19. Serves 4 (serving size: about 2/3 cup) Calories 201; Fat 9g (sat 2g); Sodium 254mg
20. Variation 3
21. Toasted Spices: Prepare base recipe through step
22. Heat a saucepan over medium-high heat.
23. Add 2 tablespoons olive oil, 2 tablespoons minced shallots, 1 teaspoon brown mustard seeds, 1 teaspoon minced ginger, 1/2 teaspoon cumin seeds, and 1 diced carrot; cook 2 minutes.
24. Add 1 tablespoon rice vinegar, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper.
25. Add beets.
26. Sprinkle with 3 tablespoons cilantro.
27. Serves 4 (serving size: about 2/3 cup) Calories 147; Fat 3g (sat 1g); Sodium 218mg