Beets with shallot vinaigrette

You can use red or golden beets

Ingredients

1 ½ pounds halved peeled beets

2 tablespoons sliced shallots

1 ½ tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

½ tablespoon Dijon mustard

¼ teaspoon freshly ground black pepper

1/8 teaspoon salt

Preparation

1.       Wrap beets in parchment paper. Microwave at high until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.

2.       Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk. Add beets; toss gently to coat.