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RECIPE # 4386 - BEET SALAD, Friday, October 16, 2009

RECIPE # 4386 - BEET SALAD, Friday, October 16, 2009

CREATED Oct 16, 2009

JOE SHAW / MIRO DISTRICT

Ingredients:

4 large purple beets, roasted, see below for recipe

1 dozen baby beets, roasted, see below for recipe

4-6 oz. good blue cheese

4 oz. candied pecans, see below for recipe

1/2 lb. arugula or small leafy lettuce

3 oz. sherry vinaigrette or your favorite dressing, see below for recipe

To assemble the salad:

  1. Slice the large beets and shingly in the middle of the plate.
  2. Cut the baby beets in half and arrange 3 pieces at 10:00 o'clock and 2:00 o'clock on the plate in relationship to the sliced large beets.
  3. Spoon some of the vinaigrette over the beets, reserving about 2 tbsp.
  4. Crumble the blue cheese over the beets.
  5. Scatter the pecans over the salad.
  6. Toss the greens in the remaining dressing and mound a small portion atop sliced beets.

The Beets:

Rub the beets, skin intact, with vegetable oil. Spread them on a flat pan or cookie sheet and place into a 375 degree preheated oven. Cook 20 to 30 minutes for baby beets and 40 to 50 minutes for larger beets or until the beet can be penetrated with a pairing knife or skewer without resistance (as per baked potato). Allow to cool. With a tea towel or paper towel, scrape skins away and set aside until ready to assemble.

For Candied Pecans:

Ingredients:

4-6 oz. shelled pecan halves

2 tbsp. melted butter

1 tbsp. brown sugar

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/2 tsp. finely chopped fresh rosemary

Procedure:

In a skillet, melt the butter to hot. Add in the pecans and stir to coat. Sprinkle in the seasonings and stir to coat. Continue cooking on top of the stove for about 2 minutes, moving the pan so as not to burn the nuts. Remove the pan to the middle rack of a hot oven for 5 minutes more. Remove from oven and cool.

For the Vinaigrette:

Ingredients:

1 shallot chopped or 1 tbsp. minced red onion

2 tbsp. good sherry vinegar

1/2 tbsp. Dijon style mustard

1/2 cup blended oil or 3 oz vegetable oil and 3 oz Extra Virgin Olive Oil

Procedure:

Place first three ingredients in a stainless steel or glass bowl and slowly add oil while stirring vigorously.