INGREDIENTS: 24 DLM Pickled Baby Beets
1 small shallot, finely chopped
1 Tbsp DLM Pickled Baby Beet juice
3 Tbsp walnut oil
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
DLM Sea Salt and freshly ground pepper
4 oz Epic Roots Mâche or Organic Spring Mix, rinsed and spun dry
1/4 cup walnuts, toasted and coarsely chopped
PREPARATION: Cut beets into quarters and set aside. Combine shallot and beet juice in a small bowl; whisk in oils and season to taste with salt and pepper. In a large bowl, toss the Mâche or spring mix, beets, and walnuts with vinaigrette. Serve immediately.
Dorothy Lane Market Walnut Beet Salad
SOURCE: Dorothy Lane Market
YIELD: Makes 4—6 servings
COOK TIME/PREP TIME: 10 Minutes
INGREDIENTS:
24 DLM Pickled Baby Beets
1 small shallot, finely chopped
1 Tbsp DLM Pickled Baby Beet juice
3 Tbsp walnut oil
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
DLM Sea Salt and freshly ground pepper
4 oz Epic Roots Mâche or Organic Spring Mix, rinsed and spun dry
1/4 cup walnuts, toasted and coarsely chopped
PREPARATION:
Cut beets into quarters and set aside. Combine shallot and beet juice in a small bowl; whisk in oils and season to taste with salt and pepper. In a large bowl, toss the Mâche or spring mix, beets, and walnuts with vinaigrette. Serve immediately.
Recipe photo courtesy of Dorothy Lane Market.