Roast Beets with Fried Sage (gf)

4 lbs medium beets, scrubbed
½ c oil, divided
kosher salt and fresh-cracked black pepper
2 med shallots, thinly sliced
¼ c red wine vinegar
6-12 leaves fresh sage

Preheat oven to 400°F. Toss beets with about a ¼-cup oil in a 13×9 baking dish; season with salt. Cover the bottom of the pan with water and cover tightly with foil to allow the beets to steam a bit. Roast beets until soft, about an hour.

Let beets cool, then rub off the skins. Quarter beets and transfer to a medium bowl. Add the shallots and vinegar, season and toss. Let sit for at least 10 minutes to allow shallots to soften slightly.

Heat ¼-cup oil in a small skillet over medium. Add the sage leaves and cook, watching carefully, until the leaves crisp up and start to brown, about 15 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.

Place the beets, shallots and any juices in a shallow bowl or platter.

Top with the fried sage leaves.

Serves 6-8 as a side dish.