Beets Blanched and served in a Champagne Vinaigrete

This is a restaurant quality recipe for blanching fresh
beets and serving them in a vinegar-shallot mixture.

Ingredients:
8 small fresh beets, scrubbed clean
Salt to taste
Black pepper to taste
1 shallot, finely chopped
3 Tablespoons champagne vinegar
1 Tablespoon extra virgin olive oil

Directions:
Preheat oven to 350 degrees F.
Clean the beets with a vegetable brush
to remove all residual dirt.
Leave about 1 inch of the stems attached.
Place the beets in an oven proof pan, add salt, pepper,
and about half an inch of water to the pan,
cover with aluminum foil, and cook in the oven until tender.
While beets cook, add the finely chopped shallot
to the champagne vinegar, season with salt and pepper,
and allow shallot to macerate.
When beets have cooled, peel away their loose skin,
cut the stems, cut the beets in to uniform pieces,
and place the pieces into the vinegar-shallot mixture.
Drizzle with extra virgin olive oil.