INGREDIENTS:12 small beets, trimmed
2 Tbsp. pickling spices
2 Tbsp. apple cider vinegar
½ tsp. kosher salt
18 large hard-cooked eggs, peeled
3 lbs. Yukon Gold potatoes, cooked and peeled
3 small red or purple onions
2 cups Granny Smith apples, diced
12 slices lean hickory-smoked bacon, cooked crisp (reserving fat) and crumbled
½ cup shallots, chopped
10 oz. walnut oil or canola oil
1/3 cup apple cider vinegar
2 Tbsp. coarse-grain mustard
2 tsp. Sugar
1 bunch fresh dill weed
½ cup chives, chopped
2-3 bunches red chard or beet greens (approx. 1 lb., 8 oz.)
1/3 cup cider vinegar
¼ tsp. hot pepper sauce
to taste, salt and pepper
4 oz. toasted walnuts, coarsely chopped DIRECTIONS:Several hours or a day prior to serving, place beets in saucepan. Cover with water to one inch over beets; add pickling spices, vinegar and salt. Bring to boil, then simmer until beets are barely tender, about 20 minutes. Drain, reserving water. Peel beets and refrigerate until needed, if desired for garnish.
In stainless bowl, cover eggs with strained beet liquid. Cover and refrigerate 2 to 4 hours. Drain; quarter eggs lengthwise. Refrigerate until use. Dice potatoes; cool slightly. Season with salt and pepper. Refrigerate until use. Cut onions in half, then thin-slice. In large bowl, combine potatoes, onions and apples. Add eggs. Combine bacon fat and shallots in pan; saute. Add oil, vinegar, mustard, sugar, salt, and pepper (to taste). Remove from heat. Add dill and ¼ cup chives. Pour 3/4 of hot dressing over egg mixture. Toss gently.
Blanch greens 30 seconds to set color and wilt; drain. Season with cider vinegar, hot pepper sauce, salt and pepper to taste. Line lunch plate with greens. Fan out 1 sliced beet over greens (optional). Drizzle with dressing. Portion approximately 2 cups egg/potato hash in center. Garnish with remaining chives, walnuts, bacon and dill. Serve immediately. SERVINGS:12 servings. From:Susan Miller, Lindley Foodservice, Wilton, Conn. PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD