Serving Size: 12
Amt | Ingredient |
2 ea. | medium red beets/baby beets |
2 cups | rice wine vinegar |
½ cup | sugar |
2 cups | water |
3 ea. | sprigs fresh thyme |
12 ea. | leaves Belgian endive |
1 bunch | frisée lettuce |
3 bunches | wild watercress, trimmed |
12 ea. | Gorgonzola cheese, wedges |
1/2 cup | citrus vinaigrette |
Procedure:
• Preheat oven to 375°F.
• Braise the baby beets and the red beets with the rice wine vinegar, sugar, water and fresh thyme for 45 minutes to 1 hour, until beets are tender (cover with a couple of small holes poked through the foil, to allow some air to escape).
• Peel the beets when cool enough to handle; quarter the pieces for the salad.
• Arrange the greens in the middle of the plate or platter; garnish around with the endive leaves, then place the beets in place.
• Above the beets, garnish the platter with the Gorgonzola cheese to create a “symmetrical” look with your salad.
• Drizzle the vinaigrette as the salad leaves the kitchen.
Tell Us What You Think!
You must be logged in to post a comment.