Instructions: Heat the oven to 400 degrees.

Wash the beets under running water, removing any sand. Trim the greens from the beets, leaving 1 inch of the stems. Do not trim the root end.

Place the beets on a jellyroll pan. Spray the beets with nonstick olive oil spray. Cover the beets with foil and roast 30 minutes. Uncover and continue roasting until fork-tender, 15 to 20 minutes.

Remove the beets from the oven and let them stand just until cool enough to handle. Cut off the stems and peel or scrape off the beet skins. Quarter the beets if theyre small or cut into sixths or eighths if large. Place in a bowl.

Combine the vinegar, water, sugar, beet horseradish, shallots, salt and pepper. Pour the vinaigrette over the beets. Cover and refrigerate overnight.

This recipe yields 6 servings.

Comments: The red beet is the most common variety. But you can buy colorful heirloom yellow, white and variegated beets at farmers markets and specialty stores. They look pretty mixed together in this dish. Beet greens are nutritious and can be steamed and served with the beets, if you wish. Steam the greens about five minutes.

Look for horseradish with beets on grocery shelves alongside regular horseradish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.