Contributed by (Recipe adapted from “Food Down Under” at http://fooddownunder.com)

Ingredients

4 Long Beets
1 Shallot, peeled
6 Tbs Olive oil
1 large Chili pepper, roasted, skinned and seeded (poblano pepper works well)
2 Tbs Water
Salt and pepper
1 Tbs Rice vinegar
2 C Salad Mix
1 small Gala apple, julienned
1/4 C Pistachios, toasted and coarsely chopped

Instructions

Roast beets at 375°F until tender. Remove from oven and let cool. Peel skin, removing brown outer portion. Cut peeled beets into batons and set aside. Place shallot and 3 tablespoons of olive oil in a small ovenproof pan and bake at 375°F for 30 minutes, or until tender. Remove from pan and reserve olive oil. Remove tough outer layer of the shallot and cut into thin pieces. Coarsely chop half of the roasted chili and place it in a blender with reserved oil the shallots were cooked in and the water. Puree until smooth, then strain. Season with salt and pepper and store in refrigerator. Dice remaining chili and place in a small bowl with vinegar. Slowly whisk in remaining 3 tablespoons olive oil and season with salt and pepper. Lightly toss salad mix, shallot, beets and apple with vinaigrette and season with salt and pepper. Arrange apple, beet and shallot mixture on top of greens. Place pistachios around greens. Spoon chile puree on top of and around salad.

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