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Posted by GayleL at recipegoldmine.com May 15, 2001
Source: Chef Chris Hasting of Hot & Hot Fish Club
6 baby yellow beets. roasted and peeled
6 baby red beets, roasted and peeled
6 Chioga beets, roasted and peeled
1/4 cup Roquefort cheese
2 cups Citrus Vinaigrette
3/4 cup roasted walnuts
Method for salad: Slice beets into quarters or halves, depending on size.
Place in mixing bowl. Add one quarter cup of vinaigrette. Season with salt and
pepper and place beets evenly on plate. Crumble Roquefort cheese equally over
salad. Lightly dress arugula with citrus vinaigrette. Evenly distribute over
salads. Distribute walnuts. Spoon over excess vinaigrette and serve immediately.
Citrus Vinaigrette:
1/2 cup orange juice
1/2 lemon juice
1 tablespoon chopped shallots, fine dice
1 teaspoon picked fresh thyme
Salt/pepper
1/4 cup olive oil
Method: Put orange, lemon and lime juice in small saucepan. Reduce volume
to one quarter of its original volume. Cool and place in mixing bowl with shallots
and thyme. Whisk in olive oil. Season with salt and pepper. Refrigerate.
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