Beet Medley & Quail Egg Salada w/ Honey Anise Vinaigrette

The Playlist:


Salad


1 Red beet

1 Golden beet

1 Candycane beet

2 Chicken breasts, cooked and thinly sliced (optional)

5-10 Quail's eggs, hard boiled

1 cube, Chicken bullion

Salt & Pepper

Olive oil


Vinaigrette


1/2 inch Leak (white part), minced

1 tsp Pepper (or more to taste)

1 tsp Kosher salt

1/8 cup Apple cider vinegar

1/8 cup Champagne berry vinegar

1/4 cup Virgin olive oil

1-2 tbsp Honey

1 tsp Anise seeds, ground



The Skinny:


  1.  Mix all the vinaigrette ingredients together and refrigerate until ready to be served.
  2. Put the beets in separate pots and cover with water (the candycane and golden beets can go into the same pot). Add the chicken bullion to the water. Bring to a boil and cook until beets pass the "fork test" (about 45-60mins). Pour water out of pots and fill with cold water. Allow beets to cool.
  3. In a small pot add quail's eggs and enough water to boil them in. Boil for 5 minutes then remove from heat, allow to sit for 5 minutes, and then pour the water out. Allow eggs to cool.
  4. Skin the beets. If cooked properly you should be able to apply pressure using your thumbs and the skin will come off easily. (The beets can be done ahead of time and refrigerated).
  5. Peal the shells off of the quail's eggs and cut in half lengthwise.
  6. On medium heat, heat olive oil (or butter) in two large pans. Place the different colour beets in separate pans and saute until slightly browned (10-20mins).
  7. Add salt and pepper to taste.
  8. Put beets, chicken, and eggs together and add dressing.
  9. Serve while beets are still warm.