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Roasted Beet And Smoked Sturgeon Salad With Vodka Vinaigrett

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 lbs 908g / 32oz Fresh beets - washed, and tops And stems trimmed

    2. 2 tablespoons 30ml Olive oil

    3. 3 tablespoons 45ml Minced shallots

    4. 3 tablespoons 45ml Red wine vinegar

    5. 6 tablespoons 90ml Vodka

    6. 3 tablespoons 45ml Extra-virgin olive oil

    7. 2 tablespoons 30ml Honey

    8. 1/2 teaspoon 2 1/2ml Salt

    9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    10. 2 tablespoons 30ml Chopped fresh dill

    11. 1/2 lb 227g / 8oz Boneless smoked sturgeon - flaked bite size

    12. 1 Granny Smith apple - cored, julienned

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat oven to 400 degrees. 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. This recipe yields 4 to 6 servings.

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