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2 medium-size red beets (cooked see recipe bcf)
2 medium-size gold beets (cooked see recipe bcf)
1 pound red or Yukon gold potatoes (tiny size)
1 tablespoon olive oil 
1 1/2 teaspoons kosher salt 
1/2 teaspoon freshly ground pepper

6 ounces mixed baby salad greens 
Chopped parsley for garnish (optional) 

1 teaspoon olive oil 
1 tablespoon minced shallots 
1/4 cup low-salt chicken broth 
1 sprig of thyme 
1 tablespoon balsamic vinegar 
1 tablespoon sherry vinegar 
1/4 teaspoon Dijon mustard 
2 tablespoons extra virgin olive oil 
Kosher salt to taste 
Large pinch freshly ground pepper, or to taste 

Slice the cooked beets into 1/4-inch rounds and set aside. Rinse and dry the potatoes, then cut in half lengthwise. Toss with the oil to coat and season with salt and pepper. Place the potatoes cut-side down on a baking sheet and roast until done and the cut sides are browned and crispy.

While the beets and potatoes are roasting, make the vinaigrette. Heat the olive oil in a small saucepan and sweat the shallots, add the chicken broth and thyme sprig, simmer until reduced by about half, remove the thyme then add the two vinegars and mustard. Remove from heat and whisk in the extra virgin olive oil. Season with salt and pepper. 

Toss the salad greens with just enough vinaigrette to coat. Adjust seasonings. Transfer to salad plates. Toss the potatoes with more of the vinaigrette and arrange around the greens. Fan the beets on top, drizzle with more dressing and garnish with optional parsley. Serves 4.