Beet Salad

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* Exported from MasterCook *

 

Beet Salad

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Salads Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

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4 baked beets

1 large Vidalia or other sweet onion

1 large hard-cooked egg yolk

1 teaspoon Dijon mustard

2 tablespoons wine vinegar

Salt, sugar, and cayenne pepper

1/4 cup extra virgin olive oil

4 (4-8) romaine or Boston lettuce leaves -- washed and

drained

1 tablespoon parsley -- chopped

 

To Bake Beets

Position a rack in the upper third of the oven and preheat the oven to 400

degrees F. If the greens are still attached to the beets, cut them off but leave

a little of their stems on. Set the greens aside to cook separately either as a

vegetable on their own as for spinach, or mixed with spinach. Scrub the beets

well under cold running water, pat them dry, and trim off most of the taproot,

leaving some of it attached to the beets. Do not peel them.

 

Rub each beet with a little butter and wrap each individually in foil. Place

them on a cookie sheet or baking dish, and put them on the rack in the upper

third of the oven. Bake, turning the beets occasionally, until they are tender,

about 1 hour. They will yield slightly when pressed with your finger but will

still be quite firm. Unwrap the beets and quickly trim off the remaining stem

and root ends. You can also slip off the skins if you like, but the skins will

be very tender and it isn't really necessary to peel them. Let them cool

completely.

 

When the beets have cooled completely, cut them crosswise into 1/4-inch slices.

Set them aside. Cut off the stem and root ends of the onion, peel it, and slice

into the thinnest possible rings. Put the onion into a bowl of cold water with 2

or 3 ice cubes. Set aside.

 

Put the hard-cooked egg yolk, mustard, vinegar, a large pinch of salt, and a

small one of sugar into a small mixing bowl and beat with a whisk until

everything is evenly mixed and smooth. Beat in the olive oil, a drop at a time,

until it is incorporated and emulsified. Taste the dressing for salt and

sugar-keeping in mind that its flavor alone is more assertive than it will be

when spread over the salad. Adjust the seasonings and add a small pinch or so of

cayenne pepper. Beat the dressing until it is smooth again. The salad can be

made up to this point as much as an hour ahead.

 

Just before serving, drain the onion and squeeze it dry. Line a platter or

individual salad plates with the lettuce leaves and scatter the sliced beets

over them, then scatter the onions over the beets. Beat the dressing again

until it is smooth and pour it over the salad. Sprinkle with the chopped parsley

and serve at once.

 

 

 

 

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