Photography by Greg Rannells
Serves 4 to 6.
2 bunches (approximately 4 pounds) red beets
1 tablespoon olive oil
1/2 cup molasses
1 tablespoon salt
1 cup black walnuts, shelled and halved
1 stick butter, divided in half
1 tablespoon champagne vinegar
1/2 shallot, finely diced
1/4 teaspoon mustard powder
Salt
White pepper
4 eggs
Canola oil
1 to 2 heads of escarole, or similar bitter salad greens, chopped
Preheat the oven to 400 degrees. Peel the beets and cut each into eight equal pieces. Add the olive oil and a bit of salt, and toss. Pour the molasses over the beets and stir with a spatula. Pour the beets onto a parchment-covered jelly-roll pan and roast in the oven for approximately 30 minutes, stirring often. Test the beets after 20 minutes; they should retain some toothiness and not be mushy.
Heat a skillet over medium-high heat. Cube half of the stick of butter and put it into the skillet. Wait for the butter to stop foaming and pour in the walnuts. Toss them with the melted butter. Let the butter brown (but not burn!), and keep tossing until the walnuts give off an aroma. Pour the mixture through a sieve to separate the toasted walnuts from the butter, which is the base of the vinaigrette.
To make the vinaigrette, pour a tablespoon of champagne vinegar into a small bowl and macerate the diced shallot in it for 10 to 15 minutes. Add the mustard powder and whisk. Add in the brown butter. Season to taste with salt and white pepper.
Heat a bit of canola oil in a sauté pan until it shimmers. Add 2 tablespoons of butter. Once foaming stops, add an egg. When the white is set, remove the egg to a plate and salt to taste. Repeat.
To assemble the salads, toss the beets with the walnuts; put some on each plate. Top it with an egg. Toss the escarole and vinaigrette and place it atop each egg.
Beer Pairing: 4 Hands Brewing Co. Pyrus Saison, Wine Pairing: Hiedler Löss Grüner Veltliner
Wine and beer selections courtesy of Parker’s Table (7118 Oakland, 314-645-2050, parkerstable.com).
Chef John Perkins, Entre
