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Ингредиенты
- 2 x Bulbs young fresh garlic,stems removed (up to 3)
- 7 Tbsp. Plus 1 tsp. grapeseed oil or possibly vegetable oil
- 1/2 c. Plus 1 tsp. balsamic vinegar
- 16 x Unpeeled baby beets, washed, stems trimmed to 1/2- inch, with beet greens reserved (up to 20)
- 2 x Baby bulb onions, stems trimmed off and reserved Salt, freshly grnd pepper
- 1/2 c. Mint leaves
- 2 tsp Chili-flavored oil
- 2 x Zucchini blossoms
- 1 x Egg, beaten with 1 tsp. water
- 2 Tbsp. Flour, pastry flour preferred Vegetable oil
- 2 Tbsp. Minced cilantro
Инструкции
- Keith Luce's beet and bulb onion salad with garlic-stuffed zucchini blossoms
- Preparation Time: 40 min
- Cooking Time: 1 hour, 45 min
- Yield: 2servings
- For a simpler presentation, you can eliminate the zucchini blossoms filled with garlic.
- 1. Heat oven to 375 degrees. Rub garlic bulbs lightly with 1 tsp. of the grapeseed oil, wrap in aluminum foil, place on baking sheet. Mix 1 Tbsp. of the oil with 1 tsp. of the vinegar. Coat beets with the mix; place on baking sheet with garlic. Cover beets with aluminum foil.
- Bake, turning beets occasionally, till tender, about 45 min. Set aside to cold. Squeeze garlic pulp from skins. Set aside.
- 2. Heat 1/2 c. vinegar to a boil in skillet over high heat; lower heat and simmer till reduced to 2 Tbsp.. Set aside. Quarter each onion bulb vertically. Heat 1 Tbsp. of the grapeseed oil in skillet; add in onion slices. Cook over medium heat, turning once, till lightly browned, about 4 min. Season with salt and pepper. Remove and set aside.
- 3. Chop reserved onion stems to yield 1/4 c.. Mince onion stems and mint in food processor fitted with metal blade. With motor running, slowly add in 4 Tbsp. of the grapeseed oil and all of the chili oil. Season to taste with salt and pepper. Set aside.
- 4. Wash and dry about 14 leaves of the reserved beet greens. Heat remaining 1 Tbsp. of the grapeseed oil and 1/2 tsp. of the reduced vinegar in the skillet. Add in beet greens; cook over medium heat till just wilted. Remove and set aside.
- 5. Place garlic pulp inside zucchini blossoms. Dip each blossom in beaten egg and coat lightly with flour. Heat vegetable oil till warm; add in blossoms and cook, turning, till crisp and lightly browned, 2 to 3 min. Drain on paper towels.
- 6. To assemble salad, divide ingredients between 2 salad plates: Place onions in center; place beet and onion greens on top of onions; arrange beets around greens and top with mint sauce. Drizzle remaining balsamic syrup over all. Place zucchini flower on each plate; sprinkle salads with cilantro.
- 47 g
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1567g | |
| Calories 1669 | |
| Calories from Fat 987 | 59% |
| Total Fat 111.75g | 140% |
| Saturated Fat 11.57g | 46% |
| Trans Fat 0.23g | |
| Cholesterol 186mg | 62% |
| Sodium 966mg | 40% |
| Potassium 4656mg | 133% |
| Total Carbs 148.14g | 40% |
| Dietary Fiber 37.5g | 125% |
| Sugars 81.14g | 54% |
| Protein 27.34g | 44% |
