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Farmers Market Beet Salad with Honey Blossom Vinaigrette
By Chef Christopher Blobaum


2 pounds Baby Red Beets topped (save the tops for another dish) 
1 1/4 cups Water 
1/2 teaspoon Sea Salt 
1/2 teaspoon Fresh Ground Pepper 
1 sprig Thyme 
1 tablespoon Purslane (optional) 
1/2 cup Hazelnuts roasted skin removed and halved 
4 teaspoon Wild Blossom Honey Rice Wine Vinaigrette 
2 Shallots minced 
1/4 cup Rice Wine Vinegar 
1/4 cup Extra Virgin Olive Oil 
1/4 cup Grape Seed Oil 
Salt and Fresh Ground Black Pepper to taste


Heat the oven to 375°F. In a baking dish, combine the beets and sprinkle with water. 

Season beets with fresh ground pepper, sea salt and thyme. 

Cover tightly with foil and bake until the beets are tender (60 min.). 

Remove the foil, let cool, and then rub off the beet skins. 

Quarter the beets and season lightly with salt and pepper and toss with some of the vinaigrette. 

When ready to serve, divide the beets among eight chilled salad plates, add hazelnuts and drizzle with honey. 

Garnish each plate with sprigs of purslane. 

Rice Wine Vinaigrette 

Combine shallots and vinegar, season and whisk in olive oil.