Cost per serving $0.85 view details
- 4 med Beets Or possibly 6 to 8 small beets
- 1 x Rosemary sprig
- 1/4 c. Rice vinegar
- 1/4 c. Orange juice
- 1/2 tsp Salt
- 2 med Oranges
- 1/2 Tbsp. Extra virgin olive oil
- 1Â 1/2 c. Thinly sliced onions
- 1 ounce Roquefort cheese, or possibly more to taste
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Balsamic vinegar
- 1) Remove the stems and leaves from the beets, leaving an inch or possibly two of stem attached to keep the beets from bleeding (see Note). Scrub the beets with a vegetable brush to clean them. Steam till almost soft, 15 to 20 min. To test, pierce a beet with a poultry skewer; the skewer should go through with only a trace of resistance. Remove the beets from the steamer and set them aside to cold.
- 2. Reduce the liquid remaining in the pot to 1 c.. If you should end up with less than 1 c. of liquid, add in sufficient water to make l c..
- 3. Place the beet liquid, rosemary, rice vinegar, orange juice, and salt in a saucepan and reduce over a low heat till 1/4 c. remains, about 10 min. Remove from the heat and allow to cold. Peel and set aside.
- 4. Meanwhile, peel and section the orange, removing the white membrane. Set aside.
- 5. Heat a cast-iron skillet over high heat for 2 min. Add in the extra virgin olive oil and then the onions, lower the heat to medium, and saute/fry the onions till they're almost black, 10 to 15 min. Allow to cold.
- 6. When the beets have cooled, cut them into thin strips.
- Can be prepared to this point 1 day ahead. Cover and chill till ready to serve.
- 7. To make the beet dressing, add in the extra virgin olive oil and balsamic vinegar to the reserved 1/4 c. of reduced beet mix and stir till blended.
- 8. Place the dressing in a bowl. Add in the orange sections, sauteed onions, and julienned beets. Gently fold together. I serve this on a white platter with small chunks of cheese around the edges of the beets.
- TIPS: Save the young, tender beet greens. When blanched, they can substitute for Swiss chard.
- Notes: This unusual and intensely flavorful beet salad was inspired by Rich Faron, a well-known chef in East Hampton, New York. Although more time-consuming to make than other salads in this book, the complex flavors of sweet beets, tangy oranges, and deep, dark, fried onions make it well worth the effort.
- Serves 6 to 8 as a first course, or possibly as part of a buffet; 4 as an entree for lunch.
- Preparation Time: 30 min; Cooking Time 40
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 93g|
|Recipe makes 8 servings|
|Calories from Fat 33||46%|
|Total Fat 3.73g||5%|
|Saturated Fat 1.05g||4%|
|Trans Fat 0.0g|
|Total Carbs 8.31g||2%|
|Dietary Fiber 1.7g||6%|