Active Time

　　30 min

　　Total Time

　　45 min

　　This recipe calls for 2 tablespoons of cooked beet. Wrap a fresh beet tightly in foil and put it in the oven with the almond cake if you're making this whole menu (if you're not, simply roast the beet in a 325°F oven for 1 hour). You could use canned beets instead, but fresh beets have far more vibrant color and flavor.

　　

Ingredients

Makes 24 hors d'oeuvres

　　24 medium oysters, shucked, liquor and 24 bottom shells reserved

　　1/3 cup cider vinegar

　　3 tablespoons clear (filtered) apple juice

　　2 tablespoons finely chopped shallot

　　2 tablespoons finely diced cooked beet

　　1 teaspoon cracked black peppercorns

　　1/2 teaspoon salt

　　1/8 teaspoon sugar

　　1 English cucumber, peeled and halved crosswise

　　

Step 1

Bring 6 cups water with 1 teaspoon salt to a simmer in a wide 6- to 8-quart pot, then add oysters with their liquor and poach at a bare simmer just until edges curl, about 1 1/2 minutes. Transfer oysters with about 1/4 cup poaching liquid to a bowl and chill, uncovered, until cool, about 30 minutes.

　　

Step 2

Scrub reserved bottom oyster shells. Boil shells in 6- to 8-quart pot of boiling water 3 minutes (to remove any grit or traces of raw oyster), then drain in a colander. Rinse shells and dry thoroughly.

　　

Step 3

Stir together vinegar, apple juice, shallot, beet, peppercorns, salt, sugar, and 2 tablespoons poaching liquid from bowl of oysters.

　　

Step 4

Very thinly julienne cucumber lengthwise using a mandoline or other manual slicer, working around seed core, then discard seed core. Drain cucumber in a sieve set over a bowl while assembling oysters, then discard liquid.

　　

Step 5

To assemble, place 1 oyster in each half shell and spoon 1 teaspoon mignonnette over it. Top with a little cucumber, twirled into a mound. Serve immediately.