Recipe Provided by Market Shopper: Susan Reda
Susan is an in-home cook stressing the use of farm fresh produce and local, artisan products. Conscious Cuisine, susanredaproductions.com
Serves 6 to 8
2 bunches of beets, greens cut off 1” above beetroot
1 medium shallot, minced
2 T red wine vinegar
1 T sherry vinegar
Salt & Pepper to taste
1 T Dijon mustard
¼ cup Blood Orange Olive Oil (Blue Sky Oil and Vinegar at Galleria)
4 hard boiled eggs, peeled and quartered
Wash the beets and place in roasting pan with about an inch of water. Bake, covered with foil, at 350 degrees for 45 minutes or until easily pricked with a fork. Let cool for 5 to 7 minutes then slip skins off by applying pressure with your fingers. Slice into ¼ inch disks.
While beets are roasting, cut stems from leaves and gently, rinse and drain the leaves. Discard the tough stems, wrap the leaves in a damp kitchen towel and refrigerate.
Using the flat side of your chef’s knife, make a paste of the minced shallot and salt and pepper. Place in small jar along with the vinegars and mustard. Shake the jar vigorously to mix the ingredients. Add olive oil and shake again. Taste and adjust seasonings of your vinaigrette.
Pile greens on a platter. Scatter with roasted beets. Drizzle vinaigrette over the greens and beets. Garnish the salad with the quartered eggs. Sprinkle a little salt and pepper over the eggs.