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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

Method

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.

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Nutritional Facts Per Serving

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