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0.0 – 0 reviews • Beet
Ingredients
- 2 cups apple cider
- 2 ounces (1/2 cup) apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons shallots, briefly sautéed and cooled
- 1 1/2 tablespoons fresh chopped chervil
- 3 ounces walnut oil
- 3 ounces vegetable oil
- Sea salt, to taste
- Freshly ground pepper, to taste
- 6 baby beets, sliced paper-thin
- Oil for frying (heated to 375 degrees F), as needed
- Sea salt, to taste
- 4 cups (12 ounces) baby arugula
- 2 cups (6 ounces) baby spinach
- 1 cups dried cranberries, plumped in port wine
- 3 Granny Smith apples, sliced thinly
- 1 bunches green onions, roasted and diced
- 1 1/2 cups (6 ounces) grated Pleasant Ridge Reserve cheese
Instructions
- For the vinaigrette, reduce the cider in a sauté pan over medium heat until 2/3 cup remains. Cool. Place the vinegar, mustard, shallots, and chervil in a bowl. Mix well. Drizzle the oils in slowly. After the dressing has emulsified, add the cider. Season and reserve.
- For the crispy beets, fry the sliced beets until crisp. Drain on paper towels, and salt lightly.
- For the salad, combine the salad ingredients with half of the vinaigrette in a large metal mixing bowl. Place the bowl over a medium flame. Quickly toss the salad to wilt the greens slightly. Transfer to six plates. Top with the crispy beets. Drizzle the remaining vinaigrette around the salad.
- Recipe by Chef Todd Downs
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1056 |
| Total Fat |
95 g |
| Saturated Fat |
12 g |
| Carbohydrates |
47 g |
| Dietary Fiber |
7 g |
| Sugar |
33 g |
| Protein |
11 g |
| Cholesterol |
29 mg |
| Sodium |
1047 mg |
