Roasted Marinated Beets With Vinaigrette - cooking recipe

Ingredients

2 1/2 lbs beets, washed & tops removed
raspberry vinegar
1 1/2 tablespoons butter
2 tablespoons honey
salt and pepper (to taste)
For vinaigrette
1/2 cup red wine or 1/2 cup raspberry vinegar
1/4 cup honey
3 shallots, finely diced
1/2 cup grapeseed oil
salt and pepper (to taste)

Preparation

Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
*The beets will be even better the second day.