1-2 T. Olive Oil

1 1/2 – 2 lb. Beets, trimmed

1/3 C. Fruit Flavored Vinegar (or white wine vinegar mixed with 1 T. Fruit juice)

1 T. Honey

1 tsp. Dijon Mustard

2 Shallots, finely minced

1/2 C. EVOO

1 T. Poppy Seeds

1 T. minced Chives

1 tsp. Lemon Zest (or 1 T. minced fresh Lemon Verbena or Lemon Balm)

Salt and Pepper

1 Red Onion, thinly sliced

Salad Greens for lining platter

Minced Chives or Hive Blossom Petals for Garnish

 

Preheat oven to 375.  Coat a large baking dish with olive oil and rub excess oil on beets, adding beets to dish.  Add enough water to just cover the bottom of the dish.   Cover with foil and bake in preheated oven until beets are tender when pierced with a knife, about an hour for large beets.  Remove from oven, uncover and let cool.  In large mixing bowl combine vinegar, honey mustard and shallots.  Slowly whisk in olive oil to make an emulsion.  Whisk in poppy seeds, chives, zest and salt and pepper to taste.  Add onion and toss well.  Let stand until beets are cool.    Carefully peel cooled beets; cut into 1/4” thick slices.  Gently toss beets with onions.  Cover bowl with plastic wrap and chill at least 2 hours before serving.  To serve, line a shallow bowl with salad greens.  Spoon beet salad in center of prepared dish.  Sprinkle with minced chives or chive blossoms and serve.