1/2 lb. beets
4 shallots, thinly sliced
2 tsp. red wine vinegar
2 tsp. Balsamic vinegar
2 tsp. corn oil
Freshly ground pepper

Drop beets into boiling water and cook until easily pierced with fork. Drain, cool, peel and shred. Toss in bowl with sliced shallot, vinegars and corn oil. Season to taste with pepper. Serves 4.