Recipe Cuisine: American

Recipe Category: Salads

Yield: 8 Servings

Prep Time = 0:00Cook Time = 0:00Total Time = 0:00

Ingredients:

Salad:
• 12 baby beetroots, scrubbed clean
• Salt and freshly ground black pepper
• 2 tablespoons (30 g) granulated sugar
• 2 tablespoons (30 g) unsalted butter
• 5-ounces (140 g) baby arugula lettuce
• 10-ounces (285 g) mesclun mix
• 4 plum tomatoes, washed and cut into wedges
• 8 hardboiled eggs, peeled and cut into wedges
• 12 strips bacon, baked until crisp and cut into 1/2 inch pieces

Vinaigrette:
• 1/2 cup (120 ml) extra virgin olive oil
• 8 shallots, peeled and halved
• 2 tablespoons (30 g) brown sugar
• 1/4 cup (60 ml) Cabernet win
• 1/3 cup (90 ml) chicken stock
• 1 teaspoon (15 g) of Dijon mustard
• 1/4 cup (60 ml) red wine vinegar
• Salt and freshly ground white pepper

Garnish:
• Baby beetroot leaves

Instructions:

• Place beetroots in a large pot filled with hot water and seasoned with salt. Bring to a boil and cook for 20 minutes or until beetroots are cooked through.
• Drain and refresh under cold water.
• Peel beetroots with the back of a knife, cut into quarters, season with salt and pepper and sprinkle with sugar.
• In a medium size saute pan, melt butter over medium heat and saute beetroots for 5 to 7 minutes or until caramelized.
• For Vinaigrette, in a small saute pan over medium heat, warm 1 tablespoon olive oil and saute shallots with brown sugar for 5 minutes. Deglaze with wine and reduce by half. Add chicken stock, bring to a boil, cover with aluminum foil and simmer for 15 minutes or until shallots are falling apart.
• Strain liquid through a sieve and process shallots into a fine puree into a stainless steel or glass bowl and allow to cool.
• Stir mustard into cooled shallot reduction, add vinegar and whisk in remaining olive oil. Adjust seasoning with salt and pepper.
• Assemble lettuces on chilled plates. Garnish with tomatoes, eggs, bacon and baby caramelized beetroots. Drizzle with shallot vinaigrette and decorate with baby beetroot leaves.

Nutrition Facts:

Calories: 10 calories


Additional nutrition information is currently not available.

Video:

This recipe provided to you by:

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