Servings:
Serves 4 Servings
Ingredients
- 1 pound red beets
- 1 pound yellow beets
- 1 pound pink beets
- 2 bunch frisee, cut and washed
- 4 sprig tarragon
- 1/2 pound Bacon, cut into 1/2 cubes or lardons and rendered, reserving the fat
- 1/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon grade "B" maple syrup
- 1 tablespoon Salt and pepper
Preparation
Baking Directions:
1.Place the beets in a pan on bed of the kosher salt, cover with foil, and roast at 325 degrees F until easily pierced with a knife.
2.Remove, cool and clean the beets, then slice into 1-inch cubes.
3.Combine the rendered bacon fat, cider vinegar, Dijon and maple syrup, salt and pepper, tasting for seasoning and balance.
4.Place the beets and frisee into a bowl and lightly dress them with the vinaigrette.
5.Arrange in a bowl or serving platter with a small drizzle of the vinaigrette, and top with torn tarragon leaves and crispy bacon.
