Ingredients
- 1 to 2 tablespoons olive oil
- 1 1/2 to 2 pounds beets (trimmed)
- 1/3 cup vinegar (raspberry vinegar or fruit vinegar of your choice)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 shallots, peeled and finely minced
- 1/2 cup olive oil
- 1 tablespoon poppy seeds
- 1 tablespoon fresh chives, minced
- 1 tsp fresh lemon zest, grated
- Salt and white pepper, to taste
- 1 medium red onion, peeled and thinly sliced
- Salad greens
- Minced chives or chive blossoms, for garnish
How to Make
-
Step 1: Preheat oven to 375F. Coat a large baking dish with olive oil and rub excess oil on beets. Add beets to baking dish and add just enough water to cover bottom of dish. Cover dish with foil and bake until beets are tender when pierced with a knife (large beets will take about an hour). Remove from oven, uncover and let beets cool.
-
Step 2: While beets are cooling, make dressing: In a large mixing bowl, mix together vinegar, honey, mustard, and shallots. Slowly whisk in olive oil to make a thick emulsion. Whisk in poopy seeds, chives, lemon zest and salt and pepper to taste. Add sliced onion and toss thoroughly. Let dressing stand until beets are cool.
-
Step 3: Carefully peel beets; cut into 1/4-inch thick slices. Gently toss beets with onion-dressing mixture. Cove bowl and refrigerate at least 2 hours before serving.
-
Step 4: Line a shallow serving bowl with sald greens. Adjust seasonings in beet mixture. Spoon beets/onions onto greens and garnish with minced chives or chive flower petals and serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.