Roasted Beet And Crab Salad

A home full of grace is also full of truth, because grace doesn’t make people less holy; it makes them more holy. Grace doesn’t make people despise or neglect truth; it makes them love and follow truth. Far from a free pass to sin, grace is a supernatural empowerment not to sin (Titus 2:11-12). Grace raises the bar, but it also enables us to joyfully jump over that bar. Any concept of grace that leaves us – or our children – thinking that truth is unimportant is not biblical grace.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Beets, Crab, Salads/dres	4	Servings

INGREDIENTS

1/2	lb	Fresh beets
1/2	c	Extra-virgin olive oil
1/4	c	Rice wine vinegar
		Salt, to taste
		Freshly-ground black pepper
		to taste
1	lb	Crab meat, picked over
1/4	c	Homemade or store bought
		mayonnaise
2	T	Sour cream
2	T	Minced shallots
1	T	Prepared horseradish, or to
		taste
1/2	c	One-day pickled red onions
1	T	Finely-chopped parsley

INSTRUCTIONS

Cut the tops and bottoms off the beets. Place the beets in a small
roasting pan and fill the pan with water coming 1/3 of the way up the
pan. Cover the pan with aluminum foil. Place the pan in the oven and
roast for about 30 to 35 minutes or until the beets are tender. Cool
slightly, about 20 minutes, and rub off the skin. Using a mandoline,
thinly slice the beets. Reserve 1/4    cup of the beet liquid.  In a
mixing bowl, whisk the olive oil and rice wine vinegar together.
Season with salt and pepper. Toss the beets with vinaigrette, cover
and chill for 6 hours.  In a mixing bowl, toss the crab meat,
mayonnaise, sour cream,  shallots and horseradish together. Season the
salad with salt and  pepper.  To assemble, divide the beet slices into
fourths. Cover the center of  each plate with the beet slices. Mound
the crab salad over the beet  slices on each plate. Place a fourth of
pickles on top of each mound  of crab salad. Drizzle the reserved beet
water around the edge of  each plate. Garnish with parsley.  Recipe
Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK -
(Show # EM-1A66 broadcast 11-22-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  [email protected] ~or- [email protected]  11-30-1997
Recipe by: Emeril Lagasse

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 44 Calories From Fat: 8 Total Fat: 1.3g Cholesterol: 3.1mg Sodium: 135.7mg Potassium: 333.7mg Carbohydrates: 13.4g Fiber: 1.8g Sugar: 4.4g Protein: 1.3g