Name: Poached Oysters with Beet Mignonnette
Cook time: 30 min
Total time: 45 min
Yield: Makes 24 hors d'oeuvres
Ingredients: 24 medium oysters, shucked, liquor and 24 bottom shells reserved; 1/3 cup cider vinegar; 3 tablespoons clear (filtered) apple juice; 2 tablespoons finely chopped shallot; 2 tablespoons finely diced cooked beet; 1 teaspoon cracked black peppercorns; 1/2 teaspoon salt; 1/8 teaspoon sugar; 1 English cucumber, peeled and halved crosswise

Poached Oysters with Beet MignonnetteJonelle Weaver

This recipe calls for 2 tablespoons of cooked beet. Wrap a fresh beet tightly in foil and put it in the oven with the almond cake if you're making this whole menu (if you're not, simply roast the beet in a 325°F oven for 1 hour). You could use canned beets instead, but fresh beets have far more vibrant color and flavor.