Fresh Garden Beet Salad with Pink Eggs and Sunshine Vinaigrette

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Fresh Garden Beet Salad with Pink Eggs and Sunshine Vinaigrette

About the Recipe: Just 6 beets can create this beautiful beet salad.  The beet leaves are used for the greens and quartered beets are arranged over the salad.  A simple soak in beet juice creates pink circled eggs.  Toss and drizzle the sunshine orange vinaigrette over the greens and add a crunch of sweet pecans.  This simple salad is a real show stopper!

Salad inspired by:  The Forest Feast by Erin Gleeson; Stewart, Tabori & Chang: New York

Cook’s Note:  Using different colors of beets create a very attractive salad. Make sure that you keep the colors separated until you arrange them on the salad so they don’t stain each other.

Coloring Eggs: Cool tender beets until able to handle; remove; discard peels.  Place 1 red beet in blender with 2 cups water; Blend to form beet liquid; pour into small bowl; place boiled eggs (with shells removed) to cover with beet liquid; place in refrigerator for 1 hour to create pink eggs. After 1 hour, remove eggs from liquid; cut in half lengthwise.

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