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Oysters on the Half Shell with Beet Mignonette

Print Recipe
5 from 1 vote
Total Time 5 minutes
Yield 4 –6 servings
Category Appetizer
Cuisine Seafood
Author Lauren Grant of Zestful Kitchen


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
  • teaspoon minced parsley
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • 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.


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