I made this salad to go along with our pierogies at Thanksgiving dinner. The dark beets are from Hilltop Hanover farm and the light pink beets were grown in my garden. My planning for this salad started in March when I planted my beet seeds. I let them grow for the whole year until last week when I harvested them for this salad. I infused a little smokey flavor into the apples and shallots using my dads smoker.
Ingredients: Red beets (simmered whole in water until semi-soft), Chioggia beets (simmered whole in water until semi-soft), miner lettuce (Claytonia). To make vinaigrette, small dice Ever-crisp apples and shallots. Smoke them for about 15-20 minutes. At least two weeks prior the mustard needs to be made using organic yellow and brown mustard seeds. Soak in distilled white vinegar for 24 hours. Drain, then grind up in a pestle with white wine, champagne wine vinegar, salt, and sugar. The mixture now needs time to develop its flavor. Keep in an air-tight glass container and taste it every few days. Adjust ingredients above accordingly until it tastes how you like it.
To make the vinaigrette, mix the smoked apples, shallots, and mix with some of the ground mustard. Add olive oil and canola oil, minced fresh thyme, brown sugar, and salt as needed. Lastly, mix everything together and serve.
The Looseleaf Cookbook 