Cherry Soda Poached Beets
A little bit country...and a little bit country.
- 9 medium red beets, washed and topped
- 2 cans cherry soda such as Dr. Browns or Cheerwine
- 1 cup water
- 3 tablespoons salt
- 3 bay leaves, preferrably fresh
- 1/4 cup canola oil
- 1 tablespoon sherry vinegar, can be subbed for red wine vinegar
- 1 teaspoon dijon mustard
- 1 small shallot, minced
- 3 tablespoons of loosly picked dill
- Maldon sea salt flakes, to taste
- In a large sauce pot add cherry soda, water, bay leaves, salt, and beets. Make sure beets are covered. If not, add more water. Bring to a lite simmer. Warning: you are going to want to keep a close eye on this. The soda is going to want to explode everywhere, don't let it.
- Cook the beets until they can be poke with a pearing knife with not resistance. Depending on the beet, this can take aywhere from 20 mins to 45 mins.
- While the beets are cooking, in a small mixing bowl add shallot, dijon, and vinegar. Whisk vigorously and slowly drizzle in canola oil. Set aside.
- Once beets are cooked, remoce from heat, drain, and peel with a paper towel. Cut the beets into quarters or sixths depending on thier size.
- Place beets in large mixing bowl and toss with enough vinaigrette to coat. Once beets are coated, fold in picked dill. Serve while warm topped with maldon sea salt to taste