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SKU # 88034400040

FRESH ASPARAGUS WITH

RED BEETS VINAIGRETTE

 2/3 cup Polstar Sliced Red Beets in Brine
3 tbsp. olive oil
1/4 cup raspberry vinegar
2 tbsp. mineral water
1 tbsp. chopped fresh dill,

sea salt and black pepper, to taste
1 Ib slim green asparagus, trimmed
lettuce for garnish

Put beets into blender and puree until smooth.

Mix oil, vinegar and mineral water.

Add slowly to the beets, along with the dill, salt and pepper. Steam the asparagus for approximately 2 minutes. Divide asparagus among four plates garnished with lettuce. Sprinkle each with about 1/4 cup of the red beet vinaigrette. Serves 4.  

EXCLUSIVE SALAD WITH GOAT CHEESE

Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

½ jar Polstar Sliced Red Beets in Brine
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper

To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.

Toss beets with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.

To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.

Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper. Makes 8 servings