Roasted Beets & Shallots

2 pounds fresh beets, washed and trimmed
1/2 pound shallots, peeled
1 tablespoon vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400�F. Place the beets and shallots on a large sheet of aluminum foil and fold the edges together to seal tightly. Bake for 1 hour or until the beets are tender; remove from oven and allow to cool long enough to handle. Combine remaining ingredients and set aside. Remove skins from beets, then cut into chunks or wedges. Drizzle vinegar mixture over all and toss well. Serves 6.