Beet ‘n Scallop Salad with Crabapple Relish
Published: 11/12/2009 by Bouchon For Two
Ingredients
• 6 organic beets
• 1 Oyama’s Pork Cider Organic Apricots Sausage
• 10 Crabapples, cored and quartered
• 1 onion, minced
• 1 bunch mint,
• 1/4 cup Apple Cider Vinegar
• 2 tbs Organic Honey
• Olive Oil, s&p
Relish Ingredients
Squeeze, Splash, Combine, Taste.
Chill.
Wrap the beets in foil and roast in a 350°F oven for 30-40 min or until a knife pierces through easily.
Peel, slice, arrange, drizzle, season.
Cook. Rest. Slice.
Clean. Remove tough adductor muscle.
Pat dry. Salt. Sear.
Sizzle. 30 seconds per side.
Slice.
Alternate.
Top.
Drizzle. Season.
POW!
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