adapted From Debra Fioritto Weber
Pronounced: sah lahd / duh / bet trahv / eh / duh / mahsh
INGREDIENTS:
2-3 chioggia or golden or red beets, roasted
1 lb. tender spring greens: lettuce or mâche
2 hardboiled eggs
roasted walnuts
FOR THE VINAIGRETTE:
6 Tablespoons olive oil
2 teaspoons walnut oil
2 Tablespoons vinegar
1-1/2 teaspoons Dijon mustard
salt and freshly ground pepper
fleur de sel (optional)
PREPARATION:
To roast the beets: Wrap the beets in foil. Place in a preheated 425F oven. Cook for 40-60 minutes, depending on the size of the beets. Remove from oven and allow to cool. Rub off the skins.
Place the vinegar, mustard, salt and pepper in a bowl and whisk to dissolve the salt.
While whisking, pour in the oils and continue to whisk until the vinaigrette is completely blended.
To serve:
Just before serving, slice the beets. Toss the beets and greens together in a bowl. Drizzle on the vinaigrette and toss again. Serve garnished with the hard boiled eggs and walnuts. (You’ll have extra vinaigrette.)