Loading ...
Loading ...
Loading ...
6
Roasted Beet Salad
◆
60
Side diSheS
2 pounds fresh beets
2 tablespoons white balsamic
vinegar or fruit flavored vinegar
½ teaspoon Dijon-style mustard
¼ teaspoon kosher salt
¹∕
8
teaspoon freshly ground pepper
3 tablespoons vegetable oil
1½ tablespoons walnut oil
1 bunch watercress, washed,
dried, tough stems removed
1 head of endive, cut into ¼-inch
pieces on the diagonal
½ cup shelled white pistachios,
lightly salted
Makes 8 servings
Remove stems and leaves from beets, leaving about 2 inches of stem. Scrub beets
well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart
®
Slow
Cooker. Cover and cook on Low for 5 hours (High for 2½ hours). Turn off.
Cool beets. Holding each beet with a paper towel, rub off and discard the skin.
(Beets may be sliced or diced and served warm at this point.) Cool/chill whole
beets while preparing salad.
Place vinegar, mustard, salt, and pepper in a small bowl. Whisk to emulsify. Add
the oils in a slow, steady stream while whisking, and continue whisking to emul-
sify; reserve. (The dressing may also be prepared in a food processor or blender.)
Cut cooled beets into ½-inch cubes; reserve.
Place a wide layer of watercress on a large serving platter. Next, make a narrower
layer of endive slices. Top with a mound of beets. Sprinkle with pistachios. Drizzle
with vinaigrette.
Note: Salad may also be composed on 8 individual plates.
Nutritional information per serving:
Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g
• chol. 0mg • sod. 575mg • calc. 122mg • fiber 8g
Loading ...
Loading ...
Loading ...