Ingredients
Salad
6 beet
½ cup feta cheese, crumbled
handful tarragon
¼ cup Chives
as needed salt
¾ cup tarragon aioli
¼ cup pickled shallots
as needed olive oil
Tarragon Oil
1 cup tarragon
2 cup avocado oil
2 egg yolk
1 tbsp dijon mustard
1 juice of lemon
1 tbsp white wine vinegar
to taste salt
Pickled Shallots
4 shallots
200 gram rice vinegar
60 gram sugar
Tools
blender
saucepan
bowl
strainer
Directions
Salad
Step 1
Set oven to 325F. Scrub beets and rinse with cold water. Pat dry. Cover in olive oil and salt, mix, and bake in oven for 2 hours.
6 beet
as needed olive oil
as needed salt
Step 2
Make tarragon oil.
Step 3
Make pickled shallots.
Step 4
Once beets are cooked and cool, slice into small pieces. Add to mixing bowl with aioli, season with salt.
6 beet
¾ cup tarragon aioli
to taste salt
Step 5
Plate beets, with pickled shallots, chives, crumbled feta, and tarragon leaves. Enjoy!
6 beet
¼ cup pickled shallots
¼ cup Chives
½ cup feta cheese, crumbled
handful tarragon
Tarragon Oil
Step 1
Blend tarragon with avocado oil on low speed, about 30 seconds. Pour in saucepan and cook on low heat about 10-15 mins. Strain and cool
1 cup tarragon
2 cup avocado oil
blender
saucepan
strainer
Step 2
In a mixing bowl, add eggs, dijon mustard, vinegar, lemon juice.
2 egg yolk
1 tbsp dijon mustard
1 tbsp white wine vinegar
1 juice of lemon
bowl
Step 3
Pour in tarragon oil slowly while whisking. Should become like a mayo consistency. Season with salt.
to taste salt
Pickled Shallots
Step 1
Slice shallots thin on mandolin.
4 shallots
Step 2
Heat vinegar and sugar until dissolved, pour straight over shallots and refrigerate.
200 gram rice vinegar
60 gram sugar
