| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Dairy |
Sami |
Beets, Fruit, Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 4 |
|
Beets OR 6 to 8 small beets |
| 1 |
|
Rosemary sprig |
| 1/4 |
c |
Rice vinegar |
| 1/4 |
c |
Orange juice |
| 1/2 |
t |
Salt |
| 2 |
|
Oranges |
| 1/2 |
T |
Olive oil |
| 1 1/2 |
c |
Thinly sliced onions |
| 1 |
oz |
Roquefort cheese, or more to |
|
|
taste |
| 1 |
T |
Olive oil |
| 1 |
t |
Balsamic vinegar |
INSTRUCTIONS
Remove the stems and leaves from the beets, leaving an inch or two of
stem attached to keep the beets from bleeding (see Note). Scrub the
beets with a vegetable brush to clean them. Steam until almost soft,
15 to 20 minutes. To test, pierce a beet with a poultry skewer; the
skewer should go through with only a trace of resistance. Remove the
beets from the steamer and set them aside to cool. Reduce the liquid
remaining in the pot to 1 cup. If you should end up with less than 1
cup of liquid, add enough water to make l cup. Place the beet liquid,
rosemary, rice vinegar, orange juice, and salt in a saucepan and
reduce over a low heat until 1/4 cup remains, about 10 minutes. Remove
from the heat and allow to cool. Peel and set aside. Meanwhile, peel
and section the orange, removing the white membrane. Set aside. Heat a
cast-iron skillet over high heat for 2 minutes. Add the olive oil and
then the onions, lower the heat to medium, and saute the onions until
they're almost black, 10 to 15 minutes. Allow to cool. When the beets
have cooled, cut them into thin strips. Can be prepared to this point
1 day ahead. Cover and refrigerate until ready to serve. 7) To make
the beet dressing, add the olive oil and balsamic vinegar to the
reserved 1/4 cup of reduced beet mixture and stir until blended. 8)
Place the dressing in a bowl. Add the orange sections, sauteed onions,
and julienned beets. Gently fold together. I serve this on a white
platter with small chunks of cheese around the edges of the beets.
TIPS: Save the young, tender beet greens. When blanched, they can
substitute for Swiss chard. Converted by McBuster on Wed, 22 Apr 1998
for Pat Hanneman Topic: Beets Notes: This unusual and intensely
flavorful beet salad was inspired by Rich Faron, a well-known chef in
East Hampton, New York. Although more time-consuming to make than
other salads in this book, the complex flavors of sweet beets, tangy
oranges, and deep, dark, fried onions make it well worth the effort.
Serves 6 to 8 as a first course, or as part of a buffet; 4 as an
entree for lunch. Preparation time: 30 minutes; Cooking Time 40
minutes. REF: Warner Books, Inc. ISBN 0-446-51792-5 (C)1994 Karen Lee
and Diane Porter. Recipe by: THE OCCASIONAL VEGETARIAN by Karen Lee,
Diane Porter Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Apr 22, 1998
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