Make Basic Vinaigrette.
Combine roast beef, beets and shallots in large bowl; add Basic Vinaigrette. Toss to coat; refrigerate covered 1 hour.
Meanwhile, cook peas in boiling salted water 2 minutes. Drain; rinse under cold running water; refrigerate.
Add three-fourths of the peas to roast-beef mixture; mix well. Place in serving bowl; sprinkle with parsley. Season to taste with salt and pepper. Garnish with remaining peas. Refrigerate covered 2 hours or overnight. Serve cold.
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