Vinaigrette

2 shallots, peeled and finely chopped

2 tablespoons extra virgin olive oil

2 tablespoons blueberry vinegar

2 tablespoons apple cider vinegar

juice from one lemon

1/4 teaspoon salt

1/4 teaspoon pepper (or to taste)

Slaw

1/2 cup shredded carrots

1 cup shredded golden beets

1 cup shredded purple cabbage

2 cups shredded red beets

Heat a small amount of olive oil in a saucepan, over medium heat.  Add shallots.  Saute until translucent, approximately 3-5 minutes. Allow to cool.  Combine with other dressing ingredients.  

Combine slaw ingredients and fold in vinaigrette.  Place in a festive bowl and refrigerate for at least 1/2 hour before serving to allow flavors to blend.

Garnish with a small amount of minced parsley, sesame seeds or chopped, toasted walnuts, if desired.

Note: Keep shredded beets separate from other slaw ingredients until just before adding vinaigrette.  Beet pigment has a tendency to 'bleed' onto surrounding foods (and porous food preparation surfaces, such as wood).

Enjoy!