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Pickled beets with lettuce and blue cheese cream

Pickled beets with lettuce and blue cheese cream
Recipe chef is Executive Chef Mike Pritchard in The Groveland Hotel
Recipe courtesy of Groveland Hotel
Yield : Serves 8
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Ingredients
Ingredients
  • 2 large beets
  • 1/4 cup olive oil
  • 1/8 cup sherry vinegar
  • 1 tbs minced shallots
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup blue cheese
  • 1/4 cup chopped green onion
  • 1 head green leaf lettuce
  • Salt and pepper

Preparation
Preparation
Cover beets with water and season with salt. Boil until tender, drain and let cool. Peel skin off beets and slice. Mix shallot, olive oil and vinegar, season with salt and pepper, pour over sliced beets and let sit overnight. Stir blue cheese into mayonnaise, green onion and sour cream season with salt and pepper set aside. On a plate lay a few leaves of lettuce down and place few slices of beets on top, place a dollop of blue cheese cream on top and serve.