1/4 c of Vinaigrette
.....1 T freshly squeezed lemon juice
1 t red wine vinegar
1 t Dijon Mustard
Salt & freshly ground pepper
6 T extra virgin olive oil
1/2 c of coarsley grated black radish. If you cannot find this you can use daikon radish
4 medium beets roasted and cooled.
(roast beets at 450 degrees on a baking sheet. Drizzle with olive oil and 9 T of water. Salt & Pepper. Cover pan with tin foil and bake 25 to 30 minutes.)
Peel beets and slice into 1/3" slices.
1 t flat leaf parsley
1 T of olive oil
Toss radish with parsley, olive oil and season with salt & pepper.
pile on individual plates.... first put radish mixture, then beet, then radish, then beet and then top with parsley. Drizzle vinaigrette over top. Serve and enjoy....
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