Amaltheia’s sweetly earthy beets, Poor Orphan’s farmstead fromage blanc, and Mountain Vista Farm’s “sunnies” (sunflower sprouts) all dressed with a honey bourbon dressing (thank you, Olivelle!). Almost a dessert when you add candied walnuts. Yum in parts and in whole. (If you don’t have the honey balsamic vinegar, add a teaspoon of honey to your dressing and substitute additional Champagne vinegar or balsamic vinegar.)
Roasted Beets: Preheat oven to 375 degrees F. Cut off beet greens leaving 1 inch stems, leave root end in place. Scrub clean with water and place in glass baking dish. Add water to about 1/4 inch, cover tightly with foil, and bake for about 45 minutes, until beets are fork-tender. When cool enough to handle, peel then chop each beet pole-to-pole into 8 wedges. Roasted beets will keep in refrigerator for up to a week.
Ingredients
- 1 shallot, finely minced
- 2 tablespoons Champagne Vinegar
- 2 tablespoons Honey Balsamic Vinegar
- 1 Tbsp. bourbon whiskey
- ¼ cup walnut oil
- ¼ cup extra virgin olive oil
- sea salt & freshly ground black pepper
Instructions
- Whisk all dressing ingredients together in glass jar.
