| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Beet |
| 3 |
tb |
Olive oil |
| 3 |
|
Orange; 2 segmented, 1 |
|
|
; juiced and reserved |
| 2 |
tb |
Walnut oil |
| 1 |
|
Pinches sugar |
|
|
Salt and freshly ground pepper |
| 1 |
|
Head gem lettuce; washed, cut in half |
|
|
; horizontally |
| 1 1/2 |
tb |
Red wine vinegar |
| 3 |
oz |
Walnut halves; toasted |
INSTRUCTIONS
Preheat the oven to 375F.
Wash the beets and place in a baking dish. Drizzle with 1 tablespoon
of olive oil. Cover the dish with foil and bake for 45 to 60 minutes,
until the tip of a knife can be inserted easily into the beets.
Remove from the oven, allow to cool. Peel the beet skins and discard.
Cut the beets into wedges.
Whisk together the orange juice, the remaining 2 tablespoons olive
oil and 1 tablespoon walnut oil, red wine vinegar, salt and pepper.
Toss the lettuce with three quarters of the vinaigrette and place on
a platter. Toss the beets with the remaining vinaigrette. Garnish the
salad with the beets, orange sections and walnuts.
Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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