Side Pannel
Fresh Beet Salad with Oranges and Fried Onions
Fresh Beet Salad with Oranges and Fried Onions
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Salads, Fruit
Ingredients List
- 4 md Beets OR 6 to 8 small beets
- 1 Rosemary sprig
- 1/4 c Rice vinegar
- 1/4 c Orange juice
- 1/2 ts Salt
- 2 md Oranges
- 1/2 tb Olive oil
- 1 1/2 c Thinly sliced onions
- 1 oz Roquefort cheese; or more to
- -taste
Directions
BEET DRESSING/LIQUID
1 tb Olive oil
1 ts Balsamic vinegar
1) Remove the stems and leaves from the beets, leaving an inch or two of
stem attached to keep the beets from bleeding (see Note). Scrub the beets
with a vegetable brush to clean them. Steam until almost soft, 15 to 20
minutes. 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 cool.
2) Reduce the liquid remaining in the pot to 1 cup. If you should end up
with less than 1 cup of liquid, add enough water to make l cup.
3) Place the beet liquid, rosemary, rice vinegar, orange juice, and salt in
a saucepan and reduce over a low heat until 1/4 cup remains, about 10
minutes. Remove from the heat and allow to cool. 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 minutes. Add the olive oil
and then the onions, lower the heat to medium, and saute the onions until
they're almost black, 10 to 15 minutes. Allow to cool.
6) When the beets have cooled, cut them into thin strips.
Can be prepared to this point 1 day ahead. Cover and refrigerate until
ready to serve.
7) To make the beet dressing, add the olive oil and balsamic vinegar to the
reserved 1/4 cup of reduced beet mixture and stir until blended.
8) Place the dressing in a bowl. Add 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.
1 tb Olive oil
1 ts Balsamic vinegar
1) Remove the stems and leaves from the beets, leaving an inch or two of
stem attached to keep the beets from bleeding (see Note). Scrub the beets
with a vegetable brush to clean them. Steam until almost soft, 15 to 20
minutes. 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 cool.
2) Reduce the liquid remaining in the pot to 1 cup. If you should end up
with less than 1 cup of liquid, add enough water to make l cup.
3) Place the beet liquid, rosemary, rice vinegar, orange juice, and salt in
a saucepan and reduce over a low heat until 1/4 cup remains, about 10
minutes. Remove from the heat and allow to cool. 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 minutes. Add the olive oil
and then the onions, lower the heat to medium, and saute the onions until
they're almost black, 10 to 15 minutes. Allow to cool.
6) When the beets have cooled, cut them into thin strips.
Can be prepared to this point 1 day ahead. Cover and refrigerate until
ready to serve.
7) To make the beet dressing, add the olive oil and balsamic vinegar to the
reserved 1/4 cup of reduced beet mixture and stir until blended.
8) Place the dressing in a bowl. Add 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.
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