Name: Siobhan Detkavich’s Roasted Beet Mui
Yield: 4
Ingredients: Li Hing Mui Vinaigrette (batch); 1½ medium shallots, chopped; 1 cup balsamic vinegar; ½ cup lemon olive oil; ½ cup canola oil; 3 tbsp Li hing mui (plum) powder, or to taste; 2 tsp granulated sugar; Roasted Beets; 4 large beets; Olive oil, to coat; 2 tbsp salt; ½ cup Li Hing Mui Vinaigrette; Gribiche; Canola oil, for frying; 1 sweet onion, thinly sliced; 1 cup mayonnaise; ⅓ cup pickles, finely diced, plus splash of pickling liquid; 1 tbsp grainy mustard; ⅓ cup celery leaves, chiffonade; 2 tbsp tarragon, chopped; 2 tsp salt; 1 tsp black pepper; For Garnish; Handful mixed greens; Chopped nuts or veggie chips (optional)

VMG Recipes