Thursday, April 25, 2013

Roasted Beet Potato Salad

Amuse bouche served on shiso leaf.


Red new potatoes
Roasted beets
Garlic, crushed with paper left on
Eggs, soft-hard boiled
Shiso leaves (mint or other leafy green could be used)
Shallots, finely chopped
Dijon mustard
Pimento or smoked paprika
Black pepper
Lemon juice


Bring eggs in cold water to boil, cover, take off heat for ten minutes then drop into cold water or ice bath to make peeling easier.

Roast beets with skin on wrapped in foil with garlic and drizzled with olive oil and pinch of salt, about 35 - 40 minutes. Rub skin off with paper towel when cooled enough to handle.