Beets with Shallot Vinaigrette
1 pound halved peeled Red Dog golden beets
2 tablespoons sliced Red Dog shallots
1 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt
Wrap beets in parchment paper. Microwave on high until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.
Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk. Add beets; toss gently to coat.
Variation: Couscous, Mint, and Almond (serves 4)
Cook the beets as above. Bring 1/3 cup plus 2 tablespoons water to a boil. Add 1/3 cup couscous; cover. Remove from heat; let stand 5 minutes. Combine 2 tablespoons minced shallots, 2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add beets and couscous. Top with 1/4 cup sliced almonds and 3 tablespoons mint.
Variation: Toasted Spices (serves 4)
Cook the beets as in the base recipe. Heat a saucepan over medium-high heat. Add 2 tablespoons olive oil, 2 tablespoons minced shallots, 1 teaspoon brown mustard seeds, 1 teaspoon minced ginger, 1/2 teaspoon cumin seeds, and 1 diced carrot; cook 2 minutes. Add 1 tablespoon rice vinegar, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper. Add beets. Sprinkle with 3 tablespoons cilantro.