Dracula's Beet and Orange Salad
Keys: Halloween Salads Dressings Citrus
Yield: 8
Ingredients:
4 lb trimmed beets (without tops) unpeeled
1 tbl red wine vinegar
12 x oranges rind and pith cut
free with a serrated knife and sections
cut away from the membranes
1 tsp freshly-grated orange zest
1/3 cup fresh orange juice
1/4 cup sugar
1/2 cup distilled vinegar
1/2 cup extra-virgin olive oil
Kosher salt to taste
Freshly-ground black pepper to taste
2 x red onions thinly sliced
Chopped fresh flat-leaf parsley for garnish
Method:
In a pot, combine the beets with the red wine vinegar and enough cold
water to cover them by 2 inches. Bring to a boil, lower the heat, and
simmer until tender, about 40 minutes. Drain the beets and let them
cool. (The beets may be cooked 1 day in advance and kept covered and
chilled.) Peel the beets and cut them into 1-inch wedges.
In a small saucepan, combine zest, orange juice, sugar, and vinegar and
boil the mixture until it is reduced to about 1/4 cup. Let the mixture
cool.
In a large bowl, whisk together the orange mixture, oil, and salt and
pepper to form a smooth dressing. Add the beet slices, orange segments,
and onion and mix until well combined. Let stand at room temperature, or
refrigerate for up to 6 hours, to let the flavors come together.
Transfer to a serving bowl and garnish with the parsley.
This recipe yields about 8 servings.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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