Roasted Beet Salad

Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Tenderloin Steak, Goat Cheese Potato Cakes, and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF".

• Ready In: 1 hr 15 mins
• Serves: 4
• Yields: 4

Ingredients

• 1⁄2 lb beets, mixed red and candy-striped baby or 1  medium beet, stems trimmed
• 1  tablespoon olive oil
• 1  tablespoon  minced shallot
• 1  tablespoon red wine vinegar
• 1  teaspoon  freshly grated orange zest
• 1  tablespoon  extra-virgin olive oil
• 1  tablespoon  roughly chopped parsley
• 1  tablespoon  chopped chives
•  salt and pepper

Directions

1. To prepare beets, preheat oven to 400. Rinse beets. Wrap colours seperately in foil, drizzle with olive oil and roast in middle of oven until tender, 45 minutes to 1 hour.
2. Cool. Peel beets and halve lengthwise. If using medium beets, cut each half crosswise into 1/4 inch thick slices, keeping colours seperate.
3. Whisk together shallot, orange zest, vinegar and olive oil. Season dressing to taste with salt and pepper. Just before serving, toss beets together with dressing and chopped herbs.