INGREDIENTS

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

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”