Sunday, March 21, 2010
Salad of Roasted Beets, Smoked Salmon and Fingerling Potatoes
This is a fantastic salad if you like smoked salmon, roasted beets and soft cooked eggs. If you don't like these things (like most of my family), then dinner is going to be a bit rough...
20 fingerling potatoes
2-4 medium beets
12 oz. smoked salmon
5 soft cooked eggs
2 tablespoons minced shallots
2 tablespoons chipped chives
mixed baby field greens
Preheat oven to 375. Trim stems and root ends off of the beets. Place on a large sheet of aluminum foil, drizzle with olive oil, salt & pepper, wrap in the foil and roast until tender (about an hour). Meanwhile, cut the fingerling potatoes in half and simmer in salted water until tender when pierced with a fork. Drain and let cook on a tray.
When beets are done, remove from oven and let cool. When cool enough to handle peel and cut into wedges. Place in a bowl and allow too cool.
Soft-boil the eggs and cut into half and drizzle with olive oil and sea salt.
Make the mustard vinaigrette by placing 1 tablespoon dijon mustard in a bowl. Whisk in 3 tablespoons of champagne vinegar. Slowly drizzle in 1 cup of olive oil while whisking constantly to emulsify. Whisk in 1 tablespoon whole grain mustard.
Add minced shallots to a large bowl. Add potatoes and 2 tablespoons dressing. Sprinkle with sea salt and and ground black pepper. Drizzle beets with olive oil and salt and pepper.
Plate salad by arranging potatoes on large plates, add beets, baby greens, sliced smoked salmon and soft boiled eggs. Sprinkle with chopped chives, salt and pepper and drizzle with remaining dressing.
Love this salad!