Royal Carribean Chops Steakhouse Salad

For the Salad:

• 12 Baby Beetroots, scrubbed clean
• Salt and Freshly Ground Black Pepper
• 2 tbsp Granulated Sugar
• 2 tbsp Unsalted Butter
• 5 ounces Baby Arugula
• 10 ounces Mesclun Mix
• 4 Plum Tomatoes, washed and cut into wedges
• 8 Hardboiled Eggs, peeled and cut into wedges
• 12 strips of bacon, cut into 1/2" pieces

Vinaigrette:

• 1/2 cup EVOO
• 8 shallots, peeled and halved
• 2 tbsp Brown Sugar
• 1/4 cup Cabernet Wine
• 1/3 Cup Chicken Stock
• 1 tsp Dijon Mustard
• 1/4 cup Red Wine Vinegar
• Salt and Freshly Ground White Pepper

Garnish:

• Baby Beetroot Leaves

Directions:

1. Place beetroots in a large pot filled with hot water that is seasoned with salt, bring to a boil and cook for 20 minutes or until beetroots are cooked through. Drain and refresh under cold water.
2. Peel beetroots with back of a knife and cut into quarters.
3. Season with salt and pepper, cut into quarters and sprinkle with sugar, then saute in butter for 5-7 minutes until carmelized.
4. Using a small saucepan on medium heat level, warm 1 tablespoon olive oil and sauté shallots with brown sugar for 5 minutes. 
5. Deglaze with wine and reduce by half. Add chicken stock, bring to a boil, cover with aluminum foil and simmer for 15 minutes or until shallots are falling apart.
6. Strain liquid through a sieve and process shallots into a fine puree into a stainless steel or glass bowl and allow to cool.
7. Stir mustard into cooled shallot reduction, add vinegar and whisk in remaining olive oil. Adjust seasoning with salt and pepper.
8. Assemble lettuces on chilled plates. Garnish with tomatoes, eggs, bacon and baby caramelized beetroots. Drizzle with shallot vinaigrette and decorate with baby beetroot leaves.