To make the beets, roast a single layer of beets in a pan with olive oil, salt & pepper, and cover with foil, at 350 degrees F, for 40 minutes, or until tender and skin rubs off easily. When the beets are cool enough to handle, rub the skins off with a towel. Allow to cool. When cooled, cut into desired shape; I cut into wedges.
The beets were dressed with a creamy sherry vinaigrette, with toasted pecans, and goat cheese. I didn't have shallots or chives, but I would definitely add those!
Ideally, the pecans should be toasted in a single layer in an oven for even toasting. I toasted them on the stove, and ended up with uneven toasting. At least I saved them before they were burned.
Creamy Sherry Vinaigrette:
dijon mustard
sherry vinegar
extra virgin olive oil
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