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Beet salad (Mark)
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| Maple Vinaigrette Recipe | |
| 1/3 cup | sherry vinegar |
| 1 tsp | Dijon mustard |
| 2 tbsp | maple syrup |
| 1 tbsp | finely chopped shallots |
| 1cup | canola oil |
| Kosher salt | |
| black pepper | |
Combine the vinegar mustard maple syrup and shallots in a bowl and slowly whisk in the oil. Season with salt and pepper to taste. Set aside.
Beet salad recipe:
Thinly slice pink lady apples on mandolin
Peal and roast sun chokes with extra virgin olive oil until soft, then puree until smooth.
Roast red, golden and candy cane beets in oven wrapped in foil with extra virgin olive oil salt and pepper.
Peel and cut beets in quarters, serve with vinaigrette, blue cheese and lady apples.
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