Serve oysters on the half shell with a roasted beet mignonette for an easy and festive holiday appetizer. Vibrant in color, this recipe can easily be served for a small party or multiplied for a large get-together.
¼ cup tarragon or cider vinegar
2 tablespoons finely diced roasted beet
1 tablespoon minced shallot
1½ teaspoon minced parsley
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
⅛ teaspoon honey
1 dozen fresh oysters, shucked, on the half shell
Crushed ice or rock salt for serving (optional)
Combine all ingredients except oysters and ice; chill.
Arrange oysters on the half shell on a bed of shaved ice or rock salt. Spoon mignonette over oysters and enjoy.