Roasted Beet And Smoked Sturgeon Salad With Vodka Vinaigrett Recipe - Cooking Index
2 lbs | 908g / 32oz | Fresh beets - washed, and tops |
And stems trimmed | ||
2 tablespoons | 30ml | Olive oil |
3 tablespoons | 45ml | Minced shallots |
3 tablespoons | 45ml | Red wine vinegar |
6 tablespoons | 90ml | Vodka |
3 tablespoons | 45ml | Extra-virgin olive oil |
2 tablespoons | 30ml | Honey |
1/2 teaspoon | 2.5ml | Salt |
1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
2 tablespoons | 30ml | Chopped fresh dill |
1/2 lb | 227g / 8oz | Boneless smoked sturgeon - flaked bite size |
1 | Granny Smith apple - cored, julienned |
Preheat oven to 400 degrees.
In a bowl, toss the beets with the oil. Place on a roasting pan and bake until cooked through but still firm, about 1 hour. Remove from the oven and cool. When cool enough to handle, peel and cut into 1/4-inch thick slices.
In a bowl, whisk together the shallots, red wine vinegar, vodka, olive oil, honey, salt, black pepper, and fresh dill. Add smoked sturgeon, apple, and beets and toss briefly just to combine. Serve on top of field greens.
This recipe yields 4 to 6 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B16) - from the - TV FOOD NETWORK
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