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River House Restaurant

476 Mount Pelia Road, Bluffton, SC 29910
843-706-6542

Farmers Market Beet Salad with Honey Blossom Vinaigrette

Serves 8

Ingredients for Farmers Market Beet Salad

2 lb Baby Beets (white, red, orange, chiogga, etc.) about 12, topped
4 tbsp Olive Oil
Sea Salt
fresh Ground Pepper
Thyme Sprig
2 tbsp Water
Rice Wine Vinaigrette
4 Sprigs Purslane or Sylvetta Arugula
Pecan Halves, roasted
Wild Blossom Honey
Ingredients for Rice Wine Vinaigrette
2 Shallots, minced
1/4 cup Rice Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1/4 cup Grapeseed Oil
Salt & freshly Ground Pepper

Method for Rice Wine Vinaigrette

• Combine shallots and vinegar, season and whisk in olive oil.

Method for Farmers Market Beet Salad

• Heat the oven to 375 degrees.
• In a baking dish, combine the beets and sprinkle lightly with water.
• Season the beets with fresh ground pepper, sea salt and thyme.
• Cover tightly with foil and bake until the beets are tender, 1–1 hour and 15 minutes. (Small beets, 1–1 1/2 inches in diameter, take about 1 hour. Larger beets need 15–20 minutes longer to bake).
• Remove the foil, let cool and then rub off the beet skins.
• Quarter the beets and season lightly with salt and pepper. Toss with some of the vinaigrette.

To Plate

• When ready to serve, divide the beets among eight chilled salad plates, add the pecans and drizzle with honey.
• Garnish each plate with sprigs of purslane.

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