Ingredients:

• Salad:
• 12 baby beetroots, scrubbed clean
• Salt and freshly ground black pepper
• 2 tablespoons (30 g) granulated sugar
• 2 tablespoons (30 g) unsalted butter
• 5-ounces (140 g) baby arugula lettuce
• 10-ounces (285 g) mesclun mix
• 4 plum tomatoes, washed and cut into wedges
• 8 hardboiled eggs, peeled and cut into wedges
• 12 strips bacon, baked until crisp and cut into 1/2 inch pieces
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• Vinaigrette:
• 1/2 cup (120 ml) extra virgin olive oil
• 8 shallots, peeled and halved
• 2 tablespoons (30 g) brown sugar
• 1/4 cup (60 ml) Cabernet win
• 1/3 cup (90 ml) chicken stock
• 1 teaspoon (15 g) of Dijon mustard
• 1/4 cup (60 ml) red wine vinegar
• Salt and freshly ground white pepper
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• Garnish:
• Baby beetroot leaves

Instructions:

1. Place beetroots in a large pot filled with hot water and seasoned with salt. Bring to a boil and cook for 20 minutes or until beetroots are cooked through.
2. Drain and refresh under cold water.
3. Peel beetroots with the back of a knife, cut into quarters, season with salt and pepper and sprinkle with sugar.
4. In a medium size saute pan, melt butter over medium heat and saute beetroots for 5 to 7 minutes or until caramelized.
5. For Vinaigrette, in a small saute pan over medium heat, warm 1 tablespoon olive oil and saute shallots with brown sugar for 5 minutes. Deglaze with wine and reduce by half. Add chicken stock, bring to a boil, cover with aluminum foil and simmer for 15 minutes or until shallots are falling apart.
6. Strain liquid through a sieve and process shallots into a fine puree into a stainless steel or glass bowl and allow to cool.
7. Stir mustard into cooled shallot reduction, add vinegar and whisk in remaining olive oil. Adjust seasoning with salt and pepper.
8. Assemble lettuces on chilled plates. Garnish with tomatoes, eggs, bacon and baby caramelized beetroots. Drizzle with shallot vinaigrette and decorate with baby beetroot leaves.

Nutrition Facts:

Additional nutrition information is currently not available.

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