Roasted Beet Salad - alive magazine

Ingredients

• 3/4 cup (180 mL) port wine
• 1/2 cup (125 mL) orange juice
• 1 cup (250 mL) cider vinegar
• 1/4 cup (60 mL) maple syrup
• 1 Tbsp (15 mL) minced shallots
• 1 tsp (5 mL) salt
• 1 Tbsp 15 mL) sugar
• 1 1/2 cups (350 mL) extra-virgin olive oil