4 small to medium red beets (about 9 ounces), tender greens reserved 3 small to medium golden beets (about 5 ounces) 1/2 cup olive oil 1/4 cup sherry vinegar 1/4 cup finely chopped chives 1 tablespoon finely chopped shallot Salt Freshly ground white pepper

Step 1 Heat the oven to 350 degrees. Place the red and golden beets in two separate sealed foil packets and roast until tender, about 45 to 60 minutes. Once the beets are cool enough to handle, peel them. Cut the beets into wedges, keeping the two colors separate.

Step 2 Whisk together the olive oil, sherry vinegar, chives and shallots and season to taste with salt and white pepper. Separately marinate the beets with the vinaigrette.

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