Photo Credit: Blue Apron
Ingredients
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2 Eggs
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½ Pound Multicolored Potatoes
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6 Ounces Garlic Scapes
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1 Bunch Red Beets
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1 Lemon
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1 Head of Lettuce (Romaine)
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2½ Ounces Kalamata Olives (pitted if available)
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1 Shallot
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1 Tablespoon Dijon Mustard
Prepare the ingredients
Wash and dry all of the vegetables. Heat up 2 medium pots of salted water and bring to a boil. Cut the potatoes in quarters (you want them to be bite sized pieces). Cut the garlic scapes into 2-3 inch pieces. Cut the lemon in half. Peel and mince the shallot. Chop the bottom off of the salad and discard. Chop the lettuce into 1/2″ ribbons.
Cook the beets
Add the beets to the first pot of boiling water. Cook 23 to 25 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a bowl. When cool enough to handle, using a paper towel and your fingers, gently rub the skins off the cooked beets; discard the skins. Cut the beets into bite sized chunks.
Cook the potatoes & garlic scapes:
While the beets cook, add the potatoes to the second pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Using a slotted spoon or strainer, transfer the cooked potatoes to a medium bowl, leaving the pot of water boiling. Add the garlic scapes to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, transfer the cooked garlic scapes to a separate medium bowl, leaving the pot of water boiling. Rinse the garlic scapes under cold water for 30 seconds to 1 minute; drain thoroughly and pat dry.
Cook the eggs
While the beets continue to cook, add the eggs to the pot of boiling water used to cook the garlic scapes. Cook for exactly 7 minutes (VERY IMPORTANT). Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Cut lengthwise into quarters; season with salt and pepper.
Dress the potatoes & beets
Combine 2 tbsp minced shallot and dijon mustard with the juice of the lemon and season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until combined. Divide half the dressing between the cooked potatoes and beets. Toss to coat; season each with salt and pepper to taste.
Serve your dish
Divide the lettuce and beet greens between 2 plates. Drizzle with as much of the remaining dressing as you’d like; season with salt and pepper. Top with the dressed beets and potatoes, cooked garlic scapes, eggs and olives. Enjoy!
Photo Blueapron
Recipe adapted from Blueapron