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Roasted beet salad, walnuts
Restaurant : Taverne sur le Square
INGREDIENTS
DRESSING
- 125ml (1/2 cup chopped shallots
- 375 ml (1-1/2 cups) of port
- 10 ml (2 tsp) sugar
- 125ml (1/2 cup) red wine vinegar
- 5 ml (1 tsp) salt
- 315 ml (1-1/4 cups) olive oil
INSTRUCTIONS
- Heat oven to 400F. Wrap beets in aluminum foil, shiny side inside, and place on a baking tray profons little. Roast in oven for 40-90 minutes or until they can be easily pierced with a knife.
- Remove from oven and cool slightly. Wearing rubber gloves and rub to peel the beets. When they are cool enough to handle, slice them into quarters.
DRESSING
- While beets are baking, prepare the vinaigrette. Put the shallots in a small saucepan and add enough port for couvri. Reheat over medium-high heat, stirring contineullement. Take care not to burn.
- When the port is almost entirely evaporated, remove from heat and cool not Reduce puree in a blender with the sugar, vinegar and salt. Slowly add olive oil until the mixture is emulsified.
- To serve, combine beets and lettuce and place in serving bowl. Drizzle with 15 to 30ml (1-2 tablespoons) of dressing and garnish with toasted walnuts and goat cheese
COMMENTS
Servings: 4Publicity
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