Candy-Striped Beet Salad
Serves 4
8 pieces baby red candy-striped beets
8 pieces baby golden candy-striped beets
1 bunch wild watercress, washed and picked into sprigs
1 bunch ramps
6 pieces icicle radish, washed and cut into 6 wedges
4 smoked trout fillet
2 sprigs tarragon, minced
1 shallot, minced
3 spring garlic cloves
1¾ c. white wine vinegar
¼ tsp. pickling spice
¼ c. kosher salt
1 c. water
¼ c. sugar
1 c. olive oil
salt and fresh ground black pepper, to taste
Wash ramps, and cut leaves off of bulbs so that they are about 3 inches long. Toss in kosher salt and spring garlic cloves, and let sit for 6 hours. Rinse off salt and place ramp bulbs and garlic into small container. Mix together 1½ c. vinegar, water, sugar, pickling spice, and ½ sprig tarragon in a small saucepan. Bring to simmer for 3 minutes and pour boiling vinegar mixture over the ramps until completely covered. Place a small plate on ramps to act as a weight. Let sit at room temperature overnight. Then chill completely in the refrigerator. Place ¼ cup vinegar into a bowl. Add tarragon and minced shallot, whisk in olive oil until combined. Season with salt and pepper, to taste. Wash beets and drizzle with olive oil. Season with salt and pepper. Wrap in foil and roast in 350-degree oven until tender, approximately 45 minutes. Once tender, remove from the oven and let cool slightly. Using a paper towel, peel the skin off the beets and place into a bowl. Keep warm while working. Cut into quarters, and while still warm, toss with just enough of the tarragon vinaigrette to coat the beets. Set aside to cool completely. Toss radish and pickled ramps with beets. Season to taste with salt and pepper. Arrange beet salad onto plates, garnish with flaked trout and watercress sprigs. Drizzle with remaining tarragon vinaigrette.
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