Ingredients
- 2 pounds fresh beets, washed, and tops and stems trimmed
- 2 tablespoons olive oil
- 3 tablespoons minced shallots
- 3 tablespoons red wine vinegar
- 6 tablespoons vodka
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh dill
- 1/2 pound boneless smoked sturgeon, flaked into bite-sized pieces
- 1 Granny Smith apple, cored and julienned
Directions
Preheat oven to 400 degrees F.
In a bowl, toss the beets with the oil. Place on a roasting pan and bake until cooked through but still firm, about 1 hour. Remove from the oven and cool. When cool enough to handle, peel and cut into 1/4-inch thick slices.
In a bowl, whisk together the shallots, red wine vinegar, vodka, olive oil, honey, salt, black pepper, and fresh dill. Add smoked sturgeon, apple, and beets and toss briefly just to combine. Serve on top of field greens.
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By julesagogo_748618
Hartland, MI
on July 20, 2008
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I gave this recipe to a guest to bring to our gourmet group. It's a really nice combination of tastes and textures. We were a bit concerned because the dressing is really boozy, but it is delicious on the salad. The only change I would make is not to toss the beets with the other ingredients because it turns everything into a big purple blob. My friend who prepared this smokes his own fish at home and used halibut instead of sturgeon, which was excellent. I'd think smoked trout could also substitute.
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