6 medium beets, greens removed, scrubbed clean
2 large shallots, finely diced
2 T. red wine vinegar
1 T. white wine vinegar
salt and pepper
1 T. dijon mustard
1/4 c. extra virgin olive oil
2 t. grated orange zest
a squeeze of orange juice (optional)
Preheat the oven to 350. Place the beets in a roasting pan with about an inch of water. Bake, covered, for an hour, or until the beets are easily pierced with a fork. Slip off the skins while the beets are still warm. Roasted beets will keep for 2 or 3 days in the refrigerator.To make the vinaigrette, macerate the diced shallots in a bowl with the vinegars and a good pinch of salt for 10 minutes. Stir in the mustard until dissolved. Whisk in the olive oil, add the orange zest, and grind in some pepper. Squeeze in some orange juice if desired. Taste and adjust for acid and salt. The dressing should be somewhat tart so add more red wine vinegar if necessary.
