Easy Beet Carpaccio

• 2 tablespoons Bertolli Extra Virgin Olive oil
• 1.5 pounds Fresh beets, ideally, all different colors
• 1/2 of a Shallot, finely minced
• 2 tablespoons White wine vinegar
• 2 tablespoons Fresh Dill
• Salt/Pepper to taste

1. Preheat your oven to 400 degrees. Trim the tops and bottom of your beets, scrub them well under cold running water and wrap each one individually in some aluminum foil. Place them on a baking sheet and pop them in the oven for about 45 minutes or until just tender enough to pierce with a knife. Don't overcook them or you won't be able to slice them thin enough.
2. Remove the beets from the oven, allow them to cool to room temperature before popping them in the fridge to cool completely. Note, this can be done a day in advance and just keep them in a sealed container in the fridge until needed.
3. Carefully peel the beets with a sharp paring knife, then slice them thinly and place them on a platter, set aside.
4. In a small bowl, add the shallots, vinegar, oil, salt and pepper, stir well and evenly drizzle this over the beets. Finish with fresh dill scattered over the top and dig in!

olive oil, fresh beets, shallot, white wine vinegar, fresh dill, salt

Taken from food52.com/recipes/76752-easy-beet-carpaccio (may not work)