| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Sami |
Vegetables, Beets, Fruit, Salads |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Diced shallots |
| 1/4 |
c |
Balsamic vinegar |
| 1/4 |
c |
Blood orange OR tangerine juice |
| 1 |
ts |
Dijon mustard |
| 1/2 |
c |
Olive oil |
|
|
Salt and pepper; to taste |
| 8 |
|
Mixed beets; such as gold; red; chiogga, both full-sized and baby |
| 4 |
|
Mandarin oranges; or other seasonal tangerines |
| 4 |
|
Blood oranges |
| 6 |
|
Heads frisee; a bitter lettuce |
| 1/2 |
bn |
Mint leaves; cut into ribbon/chiffonade |
INSTRUCTIONS
DRESSING
SALAD
DRESSING : Place shallots in a small bowl with vinegar, juice, mustard,
salt and pepper. Let stand for 10-15 minutes.
If using a blender, strain out the shallots, place remaining mixture in
blender, turn on low and slowly drizzle oil in to emulsify. Add the
shallots back into the mixture and reserve.
If making dressing by hand, whisk oil in slowly until all is emulsified.
(Dressing will separate more easily if blended by hand).
SALAD : Lightly oil beets, season with salt and pepper and roast (separate
by size). Baby beets will take 15-20 minutes at 350 degrees; bigger beets
will take 30-40 minutes. When tender allow to cool and peel by rubbing with
a towel. Cut into bite-size pieces.
Section tangerines and oranges. Clean frisee (white or "blanched" part is
what you want to use) and place in a bowl. Dress cleaned frisee with 2-3
tablespoons of vinaigrette and divide between 6 to 8 plates. Top with
roasted beets, sprinkle with sectioned tangerines and oranges, drizzle with
a tiny bit more vinaigrette and shower with sliced mint leaves.
Allow one beet per serving.
Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets
Notes: From http://www.sfgate.com/eguide/food/recipes/kron/
Recipe by: KRON-TV Ch4, San Francisco, 1996
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 22,
1998
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