Roasted Beet And Smoked Sturgeon Salad With Vodka Vinaigrett

Recipe Ingredients

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

Recipe Instructions

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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