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Salad
American
8 servings
15 minutes
1 hour
2 pounds Baby Red Beets, topped (save the tops for another dish)
1¼ cups water
½ teaspoon sea salt
½ teaspoon fresh ground pepper
1 sprig thyme
1 tablespoon purslane (optional)
½ cup hazelnuts, roasted, skin removed and halved
4 teaspoon Wild Blossom Honey Rice Wine Vinaigrette
2 shallots, minced
¼ cup rice wine vinegar
¼ cup extra virgin olive oil
¼ 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.
Combine shallots and vinegar, season and whisk in olive oil.
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