Chef Alex Chen of Boulevard Kitchen & Oyster Bar shares his recipe for beet salad
Sherry Vinaigrette
Ingredients
1 Small Shallot, finely diced
1 Tbsp Grainy Dijon
2 pinch Salt
5 Tbsp Sherry Vinegar
2 Tbsp Honey
1 cup Canola Oil
8 cranks Freshly Ground Pepper
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Combine all ingredients together in a mixing bowl and whisk until emulsified. Set aside.
Yields 1.5 cups
Beet Salad
Ingredients
1 bunch Watercress
Manchego Cheese
1 bunch each Baby Red, Gold and Candy Cane Beets
Thyme
Crushed Garlic
Extra Virgin Olive Oil
Salt & Pepper to taste
1 loaf Brioche Bread
Chives, finely chopped
Pre-heat oven to 350°F.
Yields 6 servings
More Global BC recipes are available here