| 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.