Golden Beets with Walnut Vinaigrette
- 1 lb. golden beets
- 1 tbs. ice wine
- 1 tsp. salt
- 1 tbs. walnut oil
- 3 tbs. olive oil
- parsley, chopped
- fresh ground black pepper
- 1 tsp. demerrara sugar
- 1 tbs. red wine vinegar
- 2 tbsp Kozlik's Triple Crunch Mustard
Trim the leaves and reserve. Pre-heat the oven to 400 degrees. Place the beets in a covered baking dish with a little water, and cook until tender, about 40 minutes.
Cool the beets until they can be easily handled, peel and julienne them. Blanche the leaves and stems, and then chop them. Mix together with the julienned beets.
Combine the wine and vinegar with the sugar and salt, add the oils and Kozlik's Triple Crunch mustard. Dress the beets while still warm with the parsley and vinaigrette.
Season with black pepper and serve.