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.
Ingredients
¼cuptarragon or cider vinegar
2tablespoonsfinely diced roasted beet
1tablespoonminced shallot
1½teaspoonminced parsley
¼teaspoonground black pepper
¼teaspoonkosher salt
⅛teaspoonhoney
1dozen fresh oystersshucked, on the half shell
Crushed ice or rock salt for servingoptional
Instructions
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.