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Roasted Baby Beet & Blood Orange Salad,Champagne Vinaigrette




Roasted Baby Beet & Blood Orange Salad, Champagne Vinaigrette Serves 6

36 – 40 baby beets, stems removed & washed ¼ cup olive oil ½ cup Champagne Vinaigrette, below 3 blood oranges, can substitute oranges or grapefruit 3 sprigs tarragon, stems removed ¼ cup Italian parsley leaves, stems removed ½ pound watercress, washed, stems removed salt and pepper ¼ pound hard cheese, thinly shaved zest of 1 lemon

Preheat oven to 350’. Toss beets in olive oil. Place beets in roasting pan and cover with foil. Roast for 90 minutes. Let cool. Peel off skins and cut into quarters or halves depending on size. Toss beets with Champagne Vinaigrette, blood oranges, herbs and watercress. Season with salt & pepper. Serve in a large bowl. Garnish with shaved cheese and lemon zest.

Champagne Vinaigrette Yields: ½ cup 2½ tablespoons champagne vinegar 1 teaspoon minced shallot 1 teaspoon Dijon mustard 2 teaspoons sugar 5 tablespoons extra virgin olive oil salt and pepper

Combine champagne vinegar, shallots, mustard and sugar. Slowly whisk in olive oil. Season with salt and pepper.

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