beets 043

Champagne Vinaigrette
1 shallot, peeled and quartered
1/4 cup champagne vinegar or white-wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
3/4 teaspoon salt
Freshly ground pepper to taste
Combine in a Blender:
Shallot, Vinegar, Oil, Mustard, Salt & Pepper
Puree until smooth.
Baguette sliced on the diagonal
Olive oil

My brother-in-law, Dick’s brother William is a professional photographer in Lafayette, CA. His friend Carol made this dish and William photographed it. Although there is no exact recipe he shared with me the main ingredients. Enjoy!

Cook a variety of beets in salted boiling water until fork tender. When cool peel and slice them into wedges. Lay the beets out on a bed of mixed greens. Top with diced avocado and sprinkle with fresh dill. Dress the salad with champagne vinaigrette and serve with crostinis topped with a soft Danish Blue cheese, also known as Danablu.

Preheat the oven to 375 degrees F.
Brush the bread on both sides with the olive oil. Arrange on a baking sheet and bake until golden brown turning once about halfway through cooking, about 8 to 10 minutes. Rub both sides with a clove of raw garlic while still warm.