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Рецепт Fresh Beet Salad With Oranges And Fried Onions

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Порций: 8


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  1. 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. 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. 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. 4. Meanwhile, peel and section the orange, removing the white membrane. Set aside.
  5. 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. 6. When the beets have cooled, cut them into thin strips.
  7. Can be prepared to this point 1 day ahead. Cover and chill till ready to serve.
  8. 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.
  9. 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.
  10. TIPS: Save the young, tender beet greens. When blanched, they can substitute for Swiss chard.
  11. 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.
  12. Serves 6 to 8 as a first course, or possibly as part of a buffet; 4 as an entree for lunch.
  13. Preparation Time: 30 min; Cooking Time 40

Nutrition Facts

Amount Per Serving %DV
Serving Size 93g
Recipe makes 8 servings
Calories 72  
Calories from Fat 33 46%
Total Fat 3.73g 5%
Saturated Fat 1.05g 4%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 232mg 10%
Potassium 186mg 5%
Total Carbs 8.31g 2%
Dietary Fiber 1.7g 6%
Sugars 5.7g 4%
Protein 1.7g 3%
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