Page 182 - 2016TOHCookbook

Golden Beetand Grape Salad
California Table Grape Commission
INGREDIENTS
Serves 8
8 ounces yellow beets (3 medium), peeled 2 cups halved red California grapes
3 tablespoons orange juice
2 tablespoons minced shallots
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons chopped fresh tarragon
1 teaspoon honey
Kosher salt
Ground black pepper
1 head purple endive or butter lettuce, leaves separated, rinsed and dried
PREPARATION
1. Grate the beets on the large holes of a box grater or in a food processor fitted with the shredding blade. Place in a large bowl and combine with the grapes.
2. In a small bowl, whisk together the orange juice, shallots, oil, lemon juice, tarragon and honey. Season with salt and pepper. Pour the dressing over the beet and grape mixture and mix well.
3. Line 8 serving plates with the endive or lettuce leaves, divide the salad among them and serve.
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