Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Shallots; finely chopped |
| 2 tablespoons | Red-wine vinegar |
| 2 tablespoons | Cranberry juice cocktail; or |
| 1 tablespoon | Whole-grain mustard |
| 2 tablespoons | Extrac vigin olive oil |
| \N \N | Salt and pepper; to taste |
| 6 smalls | Cooked beets, peeled; cut in |
| 1 \N | Hard-cooked egg; peeled |
| 9 cups | Mache (lamb's lettuce); or b |
Recipe by: Lori Varela <lvarela@...> In small bowl, whisk together shallots, vinegar, cranberry juice or water, and mustard. Slowly whisk in olive oil. Season to teaste with salt and pepper. Pour half of the dressing into a separate bowl and set aside.
Marinate beets in the remaining dressing for at least 1 hour and up to 6 hours.
Just before serving, use a rubber spatula to pres egg through a coarse strainer into a small bowl. Toss the reserved dressing with the lettuce. Arange on 6 salad plates. Divide the marinated beets over the lettuce and gardnish with some of the sieved egg and black pepper.