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Рецепт Tomato Roasted Beet And Pickled Onion Salad
by Global Cookbook

Tomato Roasted Beet And Pickled Onion Salad
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  Порций: 6

Ингредиенты

  • 6 med beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems
  •     attached
  • 1 1/4 c. cider vinegar
  • 6 Tbsp. water
  • 1/2 c. sugar
  • 1 Tbsp. mustard seeds
  • 1 tsp whole allspice
  • 1 tsp cumin seeds
  • 2 sm red onions, cut into 1/2 inch-thick wedges
  • 1 pt grape or possibly cherry tomatoes, halved
  •     Preheat oven to 425 F.

Инструкции

  1. Wrap beets tightly in foil to make 2 pkgs. and roast in middle of oven till tender, about 1 1/4hours.
  2. While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 min. Add in onions and simmer, stirring, 2 min. Pour pickled onions with liquid and spices into a bowl and cold, stirring occasionally, to room temperature.
  3. Unwrap beets and, when just cold sufficient to handle, slip off skins and remove stems. Cut beets into 1/2 inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and throw away allspice. Add in onions (with remaining spices) and 2 Tbsp. pickling liquid to beets and toss well. Season with salt and pepper.
  4. Makes 6 servings.
  5. Cooks' notes:o Pickled onions can be made 3 days ahead and chilled, covered.
  6. o Salad can be made 1 day ahead and chilled, covered.