Oysters on the Half Shell with Beet Mignonette

Photograph of oysters on the half shell set on rock salt in a metal pan on a marble surface, topped with a red mignonette sauce.

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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.