Beets with Shallot Vinaigrette

You can use red or golden beets.
Wrap the beets in parchment paper. Reheat in the microwave on high power until cooked through (about 7 minutes). Let stand for 5 minutes. Cut into 1-inch-thick slices.Combine the shallots and other ingredients in a medium bowl; whisk well. Add the beetroot; stir gently to coat.Option 1Blood Orange Salad: Prepare a basic recipe by following section 1, "Blood Orange", put in a bowl; squeeze out the juice. Place the wedges in a bowl. Add 2 tablespoons of toasted walnut oil, 2 tablespoons of chopped shallots, 1/2 teaspoon of Dijon mustard, 1/4 teaspoon of pepper, and 1/8 teaspoon of salt to the juice; mix well. Add the beetroot, 2 cups of herbs, and orange slices; toss to combine. Sprinkle with 1/3 cup chopped unsalted, dry-fried pistachios and 2 tablespoons goat's cheese.For 4 servings (serving size: about 3/4 cup)Calories 229; Fat 3 g (sat. 7 g); Sodium 247 mgOption 2Couscous, Mint, and Almonds: Prepare the base in step 1, using 1 pound of beetroot. Bring 1/3 cup plus 2 tablespoons of water to a boil. Add 1/3 cup couscous; cover. Remove from heat; let stand for 5 minutes. Combine 2 tablespoons of chopped shallots, 2 tablespoons of olive oil, 2 teaspoons of lemon juice, 1/2 teaspoon of Dijon oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Add the beetroot and couscous. Sprinkle with 1/4 cup chopped almonds and 3 tablespoons mint. Per 4 servings (serving size: about 2/3 cup) Calories 201; Fat 9 g (sat 2 g); Sodium 254 mgOption 3Toasted spices: Prepare the base step by step, preheat the pan over medium-high heat. Add 2 tablespoons of olive oil, 2 tablespoons of chopped shallots, 1 teaspoon of brown mustard seeds, 1 teaspoon of crushed ginger, 1/2 teaspoon of cumin seeds, and 1 diced carrot; cook for 2 minutes. Add 1 tablespoon of rice vinegar, 1/4 teaspoon of black pepper, 1/8 teaspoon of salt, and 1/8 teaspoon of ground red pepper. Add the beets. Sprinkle with 3 tablespoons of cilantro. Per 4 servings (serving size: about 2/3 cup) Calories 147; Fat 3 g (sat 1 g); Sodium 218 mg