Salt Baked Beets in Champagne Vinaigrette

Ingredients

Salt baked beets

• 7 beets

• 3 cups of coarse salt

• Cracked pepper

Champagne Vinaigrette

• 1 garlic clove, finely chopped

•  2 tbsp dijon Mustard

•  1/4 cup champagne vinegar

•  2 tbsp fresh lemon juice

•  2 tbsp maple syrup

•  2 or 3 dashes hot sauce

•  1/2 teaspoon salt

•  1/2 tsp ground black pepper

•  1/2 cup extra virgin olive oil

Instructions

1. Scrub the beets clean. Leave peel on.

2. Leave one beet one the side without cooking it.

3. Add the rest of the beets to an oven safe dish. Cover the beets with a few handfuls of

   salt and bake them in the oven at 350F for 1-1,5 hrs.

4. Rub the warm beets under running cold water to get the peel off.

5. Cut the beets into rough chunks.

6. Peel the raw beet with a peeler and slice it into fine slices on a grater. Add the slices to cold water. It will make them crispy.

Vinegarette

1. Make your champagne vinaigrette: Whisk together the garlic, mustard, vinegar, lemon

   juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil

   until the dressing is emulsified.