Name: Keith Luce's Beet and Bulb Onion Salad with Garlic-Stuffed Z
Ingredients: 2 Bulbs young fresh garlic,stems removed (up to 3); 7 tb Plus 1 teaspoon grapeseed oil or vegetable oil; 1/2 c Plus 1 teaspoon balsamic vinegar; 16 Unpeeled baby beets; washed, stems trimmed to 1/2- inch, with beet greens reserved (up to 20); 2 Baby bulb onions; stems trimmed off and reserved; Salt; freshly ground pepper; 1/2 c Mint leaves; 2 ts Chili-flavored oil; 2 Zucchini blossoms; 1 Egg; beaten with 1 teaspoon water; 2 tb Flour; pastry flour preferred; Vegetable oil; 2 tb Chopped cilantro

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Chicago		1	Servings

INGREDIENTS

2		Bulbs young fresh garlic,stems removed (up to 3)
7	tb	Plus 1 teaspoon grapeseed oil or vegetable oil
1/2	c	Plus 1 teaspoon balsamic vinegar
16		Unpeeled baby beets; washed, stems trimmed to 1/2- inch, with beet greens reserved (up to 20)
2		Baby bulb onions; stems trimmed off and reserved
		Salt; freshly ground pepper
1/2	c	Mint leaves
2	ts	Chili-flavored oil
2		Zucchini blossoms
1		Egg; beaten with 1 teaspoon water
2	tb	Flour; pastry flour preferred
		Vegetable oil
2	tb	Chopped cilantro

INSTRUCTIONS

Keith Luce's beet and bulb onion salad with garlic-stuffed zucchini
blossoms
Chicago Tribune
Preparation time: 40 minutes Cooking time: 1 hour, 45 minutes Yield: 2
servings
For a simpler presentation, you can eliminate the zucchini blossoms filled
with garlic.
1. Heat oven to 375 degrees. Rub garlic bulbs lightly with 1 teaspoon of
the grapeseed oil, wrap in aluminum foil, place on baking sheet. Mix 1
tablespoon of the oil with 1 teaspoon of the vinegar. Coat beets with the
mixture; place on baking sheet with garlic. Cover beets with aluminum foil.
Bake, turning beets occasionally, until tender, about 45 minutes. Set aside
to cool. Squeeze garlic pulp from skins. Set aside. 2. Heat 1/2 cup vinegar
to a boil in skillet over high heat; lower heat and simmer until reduced to
2 tablespoons. Set aside. Quarter each onion bulb vertically. Heat 1
tablespoon of the grapeseed oil in skillet; add onion slices. Cook over
medium heat, turning once, until lightly browned, about 4 minutes. Season
with salt and pepper. Remove and set aside. 3. Chop reserved onion stems to
yield 1/4 cup. Mince onion stems and mint in food processor fitted with
metal blade. With motor running, slowly add 4 tablespoons of the grapeseed
oil and all of the chili oil. Season to taste with salt and pepper. Set
aside. 4. Wash and dry about 14 leaves of the reserved beet greens. Heat
remaining 1 tablespoon of the grapeseed oil and 1/2 teaspoon of the reduced
vinegar in the skillet. Add beet greens; cook over medium heat until just
wilted. Remove and set aside. 5. Place garlic pulp inside zucchini
blossoms. Dip each blossom in beaten egg and coat lightly with flour. Heat
vegetable oil until hot; add blossoms and cook, turning, until crisp and
lightly browned, 2 to 3 minutes. Drain on paper towels. 6. To assemble
salad, divide ingredients between 2 salad plates: Place onions in center;
place beet and onion greens on top of onions; arrange beets around greens
and top with mint sauce. Drizzle remaining balsamic syrup over all. Place
zucchini flower on each plate; sprinkle salads with cilantro.
Nutrition information per serving: Calories ...... 575 Fat ........ 40 g
Cholestorol .. 95 mg Sodium ..... 645 mg Protein .... 15 g Carbohydrate ..
47 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Rrairie@aol.com on
Aug 27, 1997

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