Saturday, December 06, 2008

Roasted Beet Salad

My boss joined a local CSA, so he's getting a box of veggies and breads and various food items each week. Problem is, he doesn't eat carbs. So what is one to do when they receive a box of carb-filled beets and turnips? No need to even ponder. Just give them to Lauren.

I had to quickly figure out what to do with these items for the week (the turnips will show up in Monday's dinner) so I found this salad using the lovely beets. It is not quick because beets have to roast for forever before they are tender enough to cut. And once you cut them, beet juice goes everywhere and your kitchen will look like you have slaughtered a lamb. A hot pink lamb. But the salad was very yummy and worth the effort. The almonds were just freaking awesome and I ate some out of the pan, and it's been YEARS since I've had an Asian pear so I enjoyed that a lot. I'll have to buy those more often because they are yummy. Who would have thought the local grocery store would have them? How fascinating. Anyway this is probably not a make-again, but only because I'm going to explore more beet recipes and most of them involve being in a salad.


Roasted Beet Salad
Gourmet, 9/00

Beets may be roasted and tossed with dressing 1 day ahead, then chilled and covered. (Keep toasted almonds covered at room temperature. Bring dressing to room temperature before using.)

1 bunch beets (3/4 lbs without greens or 1-1/4 lbs with), trimmed
1/4 cup natural almonds, sliced
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
1 large Asian pear
3 cups mache or baby arugula (3 oz.)

1. Preheat oven to 425 degrees.

2. Wrap beets in foil and roast in middle of oven until tender, 1 to 1-1/2 hours. Unwrap beets and cool.

3. While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.

4. Stir together shallot, lemon juice, vinegar, sugar, salt and oil from almonds in almonds in a large bowl.

5. Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.

6. Quarter and core pear and cut into julienne strips.

7. Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mache, then pear. Sprinkle with almonds.

Yield: 4 servings

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