Marinated Beets And Onions With Shallot-Poppy Seed Dressing
 

-= Exported from BigOven =-

Marinated Beets And Onions With Shallot-Poppy Seed Dressing

Recipe By: Linda & Fred Griffith
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Vegetables

-= Ingredients =-
1 tablespoon olive oil - (to 2)
1 1/2 pounds trimmed beets - (to 2)
= (2 to 2 1/2 lbs untrimmed)
1/3 cup peach, pear, or berry vinegar
= (or white-wine vinegar mixed
with 1 tbspn fruit juice)
1 tablespoon honey
1 teaspoon Dijon mustard
2 shallots ; finely minced
1/2 cup extra-virgin olive oil
1 tablespoon poppy seeds
1 tablespoon minced fresh chives
1 tablespoon minced fresh lemon verbena or lemon balm
= (or 1 tspn grated lemon zest)
Kosher salt ; to taste
Freshly-ground white pepper ; to taste
1 medium red onion ; thinly sliced
Salad greens for lining serving planer
Minced chives and/or chive blossom petals ; for garnish

-= Instructions =-
Preheat oven to 375 degrees. Coat a large baking dish with olive oil and
rub excess oil on beets. Add enough water just to cover the bottom of the
dish. Cover the baking dish with foil and bake in the preheated oven until
beets are tender when pierced with a knife, about 1 hour for large beets.
Remove from the oven, uncover, and let beets cool.

In a large mixing bowl, mix together vinegar, honey, mustard, and shallots.
Slowly whisk in olive oil to make a thick emulsion. Whisk in poppy seeds,
chives, lemon verbena or lemon balm or zest, and salt and white pepper to
taste. Add onion and toss thoroughly. Let dressing stand until beets are
cool.

Carefully peel beets; cut into 1/4-inch-thick slices. Gently toss beets
with onions. Cover the bowl with plastic and chill at least 2 hours before
serving.

To serve, line a shallow serving bowl with salad greens. Adjust seasonings
in beet salad. Spoon salad in the center of the prepared serving dish.
Sprinkle with minced chives and chive flower petals and serve.

This recipe yields 6 servings.

Comments: This sweet-and-sour beet salad is outstanding made with golden
beets, but be sure to experiment with varieties of beets and onions. When
baking your beets, remember that small ones will cook more rapidly than
large ones. Finally, find a good source for fruit vinegars; they are
splendid additions to a salad repertoire.

Per Serving (excluding unknown items): 191 Calories; 19g Fat (85.9% calories
from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 1/2
Fat; 0 Other Carbohydrates.


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