| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Salads/dres, Beets, Crab |
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 |
tb |
Sour cream |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Prepared horseradish; or to taste |
| 1/2 |
c |
One-day pickled red onions |
| 1 |
tb |
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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Emeril Lagasse
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