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Frisee With Red Beets

Canadian.Recipes's picture
Ingredients
  Cooked red beets 10 Ounce, peeled, trimmed, and cut in julienne strips (Medium Sized)
  Cider vinegar 1 Tablespoon
  Minced mint 1 Tablespoon
  Minced shallots 2 Teaspoon
  Sugar 2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Baby frisee greens head 2 , rinsed and torn into large pieces
  Crumbled blue cheese 1⁄4 Cup (4 tbs) (Or More To Taste)
For sherry vinaigrette:
  Pure olive oil 2 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Sherry vinegar 1 Tablespoon
  Minced shallots 1 Teaspoon
  Dijon-style mustard 1 Teaspoon
  Minced thyme 1 Teaspoon
Directions

COMBINE THE BEETS, vinegar, mint, shallots, and sugar with a pinch each of salt and pepper in a bowl and toss to mix well.
Set aside for 1 hour, or cover and refrigerate for up to 1 day.
FOR THE VINAIGRETTE, combine the oils, vinegar, shallots, mustard, and thyme in a small bowl and whisk to mix.
Season to taste with salt and pepper.
COMBINE THE FRISEE and beets in a large bowl.
Pour the vinaigrette over the salad and toss to mix well.
Arrange on individual plates, sprinkle the blue cheese over the salad, and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Beet
Interest: 
Everyday

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