Join Chef Dian in the kitchen to make this dish!
This recipe is for Johnny and is not a classic Waldorf salad…this is an earthier, lighter version. We’re using spring beets, pink lady apples, blue cheese, and walnuts over a bed of beet greens. All topped with a light red wine vinegar dressing.
Beet-Dressed Pasta with Lemon
Beet Peel Vinegar: Packed ½ cup beet peels, well scrubbed if raw ¾ cup red wine vinegar Put the peels into a pint jar ,with lid, and pour in the vinegar. Push the peels down so they are submerged, then cover and let marinade for a week before using. Leave the peels in for longer if you’d like. Removed peels and storage in the fridge for months. Beet Peel Vinaigrette: 2 Tablespoons Beet Peel Vinegar 1 teaspoon Dijon mustard ¼ cup olive oil Whisk everything together!
What you’ll need: 1 bunch beets, greens removed Handful of wax beans per person 2 Tb olive oil, 2 tsp white wine vinegar, 1/2 tsp mustard salt & pepper optional crumbled cheese Place beets in a pot and cover with water. Bring to the boil; then, turn heat to low and cook for about 20-30 minutes covered. Cooking time varies by the size of beets used. Once the beets can be pierced easily with a knife, remove from heat and drain. Let cool for a few minutes until you can touch them with bare hands. Cut the tops off the beets, where the stem was, and use your fingers to push away the skin. Remove all skin. When they are naked, cut in half and then cut into 1/4 inch slices. Now the beets can be stored in the fridge until dinner, or tomorrow, or you can go ahead and steam the wax beans. My beans were rather skinny, so they steamed for about 7 minutes. Make the vinaigrette with the remaining ingredients. Compose the …