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Champagne Vinaigrette

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Jul 31, 2009 8:56 am US/Pacific

Champagne Vinaigrette

Reporting
Tina Macuha
  Champagne Vinaigrette

2 Tbl. minced shallot
1 tsp. minced garlic
1 Tbl. Dijon mustard
1 cup champagne vinegar
2 cups canola oil
Combine first four ingredients in a mixing bowl. Slowly add oil while whisking vigorously. It is important to whisk the dressing again right before you serve it.

Champagne Roasted Baby Beets
1 1/2 lbs. baby beets (you can use red, chiogga, or candy stripe beets)
1 cup champagne vinegar
2 cups water
2 bay leaves
10 black peppercorns

Preheat oven to 350 degrees. Remove stems from the beets, and wash to remove any dirt. Combine all ingredients in a shallow oven proof pan. Cover with foil and and place in the oven for one hour or until tender. Drain off liquid and chill beets in the refridegerator. Using your fingers, gentley rub skin from exterior of the beets. cut in half length wise and serve.
Baby Beet Salad
Serve your now roasted baby beets with arugula, goat cheese, candied pecans, and champagne vinaigrette.

Slocum House
7992 California Avenue
Fair Oaks
916.961.7211

 www.slocum-house.com

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