WARM BEET SALAD WITH TARRAGON VINAIGRETTE

WARM BEET SALAD WITH TARRAGON VINAIGRETTE

INGREDIENTS

4 large beets
1 large avocado, sliced
2 cups baby kale or arugula
4 to 5 large red radishes, thinly sliced
1/4 cup crumbled Gorgonzola or goat cheese
3 tablespoons butter

pistachio nuts, optional

For Tarragon Vinaigrette
2 tablespoons mayonnaise
1 tablespoon Dijon mustard

2 tablespoons white wine vinegar
1 raw organic egg yolk
1/2 cup olive oil
1/4 teaspoon EACH: salt, ground white pepper
1/2 teaspoon dried tarragon
1 teaspoon freshly minced chived

INSTRUCTIONS

Place unpeeled beets into large pot and fill with water until completely covered. Cook over medium/high heat until tender, about 45 minutes.

Remove and let cool slightly before peeling. Then slice beets into 1/4-inch thick slices. Heat a large sauté pan over medium heat and add 1 tablespoon butter and melt completely. Fry the sliced beets, approximately 4 to 5 minutes on each side. Add additional butter when needed. Keep warm until ready to serve.

In small bowl, whisk together all dressing ingredients except for oil. Then very slowly pour oil into bowl, whisking vigorously at the same time until dressing is creamy.

To assemble salad, spoon dressing onto bottom of plate, then arrange the beets, top with sliced avocado, radish, cheese, nuts and greens. Pour additional salad dressing over top and serve.

Recipe Source: WARM BEET SALAD WITH TARRAGON VINAIGRETTE