Does anyone else thinks it's uncanny that we launched The Beet Beat , a seasonal salute to the most red-staining of all veg, on the day that Michael Jackson precipitously beat it out of this mortal Neverland?
In honor of the King of Pop, the Beet Beat continues with chef Kristen Gregory's recipe for Beet Vinaigrette. I recently enjoyed a drizzle of this light and faintly sweet dressing over a side salad with a burger and a spiced pear martini at Curt Cole's Green Hills neighborhood restaurant. By the time I returned a few days later for a lunch of Thai-style grilled shrimp with red curry coconut broth and jasmine rice, the beet vinaigrette had beaten it to make room for a bacon cream dressing. Expect to see Beet Vinaigrette on and off throughout the summer as Cole beats a path to the Amish farmers and returns with a haul of beets and other local seasonal produce.
Firefly Grille's Beet Vinaigrette
4 cooked beets (any color), peeled, rough chopped
1 shallot, chopped
3 cloves garlic, chopped
A few sprigs basil and parsley, rough chopped
3/4 c. red wine vinegar
1/8 c. Dijon mustard
3/4 c. white balsamic vinegar
1/4 t. chili flakes
3 c. canola oil
1 c. extra virgin olive oil
Kosher salt and white pepper to taste
In blender, combine all ingredients with exception of the oils. Blend until smooth. While blender is still going, remove top and slowly add oils until completely emulsified, finishing with extra virgin olive oil.