My F&W
quick save (...)

Baby Lettuce and Herb Salad with Shallot Vinaigrette

  • SERVINGS: 12
  • MAKE-AHEAD
  • VEGETARIAN
  1. 2 pounds baby red beets or medium red beets
  2. 1/2 cup aged red wine vinegar
  3. 2 medium shallots, finely chopped
  4. Salt and freshly ground pepper
  5. 1/2 cup canola or grapeseed oil
  6. 1/2 cup extra-virgin olive oil
  7. 1 pound mixed baby salad greens
  8. 4 cups flat-leaf parsley leaves
  9. 2 cups basil leaves
  10. 1 cup tarragon leaves
  11. 1 pint cherry tomatoes, halved
  12. 2 bunches radishes, thinly sliced
  1. In a medium saucepan, cover the beets with cold water and bring to a boil. Simmer over moderate heat until tender when pierced, about 20 minutes for baby beets and 40 minutes for medium beets. Drain, then rinse in cold water and slip off the skins. Cut the baby beets in half lengthwise; thinly slice the medium beets crosswise. Let the beets cool.
  2. In a large bowl, combine the vinegar with the shallots and season with salt and pepper. Gradually whisk in the oils until the dressing emulsifies. Add the greens, parsley, basil, tarragon, tomatoes and radishes to the bowl. Season the salad with salt and pepper, toss gently and transfer to a platter. Sprinkle the beets on top and serve.
Make Ahead The whole cooked beets can be refrigerated overnight.

Suggested Pairing

A rich, round, powerful Champagne has enough body and fruity-toasty flavors to stand up to the aromatic herbs in the salad.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.