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Preheat oven to 325 degrees. Place beets in Dutch oven or wrap in tin foil and place in baking dish. Pour 1/4 cup water into foil or bottom of covered pan. Roast 1 to 1 1/2 hours, until beets are fork tender. Set aside to cool.
Make vinaigrette: In medium bowl, whisk together minced shallot, white wine vinegar and honey or agave. Slowly whisk in olive oil. Season with sea salt and pepper and set aside.
When beets are cool enough to handle, rub skins off with your fingers. They should slip off easily. Using a mandolin or sharp chef’s knife, slice into very thin rounds. Layer slices on a platter, drizzle with vinaigrette, and top with torn basil.