Ingredients
For the beets: 3 red beets, peeled 8 cups water, divided 6 cups reduced-sodium chicken broth, divided 1 1/3 cup granulated sugar, divided 1/2 cup salt, divided 2/3 cup balsamic vinegar 3 gold beets, peeled 2/3 cup champagne vinegar For the spicy walnuts: 3/4 cup brown sugar 2 tablespoons sea salt 1 tablespoon paprika 1 teaspoon cayenne pepper 2 tablespoons butter 1/4 cup water 2 cups medium walnut pieces, toasted For the sherry vinaigrette: 2/3 cup extra-virgin olive oil 1/3 cup sherry wine vinegar Juice of 1 orange 2 teaspoons sea salt 1 teaspoon medium grind black pepper For the salad: 2 cups soft-style goat cheese 4 shallots, finely minced 2 tablespoons basil oil 2 cups baby salad greens Salt and pepperDescription
To Prepare The Beets: In A Small Nonreactive Saucepan, Place Red Beets, 4 Cups Water, 3 Cups Chicken Broth, 2/3 Cup Sugar, 1/4 Cup Salt And Balsamic Vinegar. Simmer For 30 To 45 Minutes, Or Until The Beets Are Tender And A Knife Can Be Inserted Easily. In
Evening Edge
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