Crock Pot Baked Beets in Warm Raspberry Vinaigrette

For the beets, Prepare each beet by leaving the root intact and trimming the stem to a 1 inch stub to prevent "bleeding" and wrap each beet in aluminum foil and pile them into the center of the crock pot.
If you are using smaller beets, wrap 3 together in the foil.
Cover the crock pot and cook on high 4-6 hours depending upon the size of your beets.
The more beets in the cooker, the time needed.
Check for doneness by piercing a beet with the tip of a sharp knife through the foil.
When it goes in with no resistance, the beet is done.
Use tongs to remove the wrapped beets from the cooker.
Reserve 1 tablespoons of the liquid in the crock for the vinaigrette recipe and set aside.
Unwrap and slip off the skins with a paring knife.
Leave whole if smaller or slice or cut into chunks.
Serve immediately if you want them warm with the vinaigrette or refrigerate and eat cold with the warm vinaigrette.
For the vinaigrette, in a skillet, over medium heat, heat 1 tablespoons of the olive oil and cook the shallot, stirring, until softened.
Add the vinegar and the reserved 1 tablespoon of beet liquid from the crock pot and heat until just warm.
Add remaining olive oil and pour over the beets in a bowl; toss to coat.
Arrange beets on a platter over lettuce leaves and season with salt and pepper; serve.
For Vegan do not use the Butter suggestion.