Tuesday, November 25, 2014
Dove And Pickled Beets Salad
Wrap beets in foil and drizzle with oil. Roast Beets in 400 degree oven until al dente (usually anywhere from 30-45 minutes). Careful not to overcook and keep the beets somewhat firm. Once cooked remove form oven and let cool. Once cooled, with a spoon scrape the skin off. Slice the beets. Chop the shallots and mix with all the liquids in a tuperware with beets. Taste for desired level of acidity season with salt and whit pepper. Cool the pickles in fridge until ready to use. Ideally this should be done a day or more ahead so the flavors meld.
Spatchcock (butterfly) the doves. Generously season with salt and pepper. Heat a cast iron skillet. Once hot add oil and cook the dove skin side down. Once golden flip the other side. Cook to a medium.
Serve with mixed greens and any other vegetables of your liking. Use beet juice mixed with olive oil to use as salad dressing. Place doves on top.