This is the beet salad I mentioned in yesterday's status update on facebook. I made it a bit differently. I used baby greens and shredded broccoli instead of the chard and dandelion greens, I also didn't have any tarragon. It was really fabulous. I've also made just the dressing before for use on a regular garden salad, it so worth the few short minutes it takes to throw it together.
Emeril's Roasted Beet Salad With Walnut Dressing
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008
OAS_RICH("Top3");
By Planet Green ContributorSilver Spring,MD, USA Mon Jul 21 19:46:00 EDT 2008
3 to 4 small beets, (red and/or golden) tops removed and washed
1/2 cup plus 2 tablespoons olive oil
3 tablespoons water
1/2 teaspoon salt plus more for seasoning
1/4 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup sherry or banyuls vinegar
1 tablespoon finely chopped shallots
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup grapeseed or olive oil
1/2 cup toasted, chopped walnuts
1 teaspoon minced tarragon
1 bunch baby dandelion greens, washed, de-stemmed and cut into bite-size pieces
1 bunch rainbow chard, washed, de-stemmed and cut into bite-size pieces
Preheat the oven to 350 degrees F.Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, 1/4 teaspoon salt and 1/8 teaspoon pepper. Fold the opposite side over to cover the beets; fold all edges to form a tightly sealed packet. Place the packet on a baking sheet, transfer to the oven and cook until beets are tender, about 45 minutes. (Beets are done when a pairing knife is easily inserted into the middle.)Remove the beets from the foil packet. When cool enough to handle, rub the skin of the beet gently with a paper towel and remove the skin. Slice the beets into 1/8-inch thick rounds (if possible, use a mandoline) and set aside.In a blender, combine the mustard, vinegar, shallots, honey, tarragon, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix well. While the blender is still running, slowly pour the oil in a slow, steady stream into the blender to emulsify the mixture. Transfer the dressing to a mixing bowl and stir in the walnuts.Pour 2 tablespoons (or more to taste) of the dressing over the prepared dandelions and chard, season with a pinch of salt and pepper and toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of dressing and season with a pinch of salt and pepper. Place about 1 to 1 1/2 cups of the dandelion greens on a plate. Serve with the sliced beets and cheese crisps. If desired spoon more dressing over each salad to taste.Yield: Salad 4 to 6 servings; Dressing 3/4 cup
Emeril's Roasted Beet Salad With Walnut Dressing
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008
OAS_RICH("Top3");
By Planet Green ContributorSilver Spring,MD, USA Mon Jul 21 19:46:00 EDT 2008
3 to 4 small beets, (red and/or golden) tops removed and washed
1/2 cup plus 2 tablespoons olive oil
3 tablespoons water
1/2 teaspoon salt plus more for seasoning
1/4 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup sherry or banyuls vinegar
1 tablespoon finely chopped shallots
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup grapeseed or olive oil
1/2 cup toasted, chopped walnuts
1 teaspoon minced tarragon
1 bunch baby dandelion greens, washed, de-stemmed and cut into bite-size pieces
1 bunch rainbow chard, washed, de-stemmed and cut into bite-size pieces
Preheat the oven to 350 degrees F.Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, 1/4 teaspoon salt and 1/8 teaspoon pepper. Fold the opposite side over to cover the beets; fold all edges to form a tightly sealed packet. Place the packet on a baking sheet, transfer to the oven and cook until beets are tender, about 45 minutes. (Beets are done when a pairing knife is easily inserted into the middle.)Remove the beets from the foil packet. When cool enough to handle, rub the skin of the beet gently with a paper towel and remove the skin. Slice the beets into 1/8-inch thick rounds (if possible, use a mandoline) and set aside.In a blender, combine the mustard, vinegar, shallots, honey, tarragon, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix well. While the blender is still running, slowly pour the oil in a slow, steady stream into the blender to emulsify the mixture. Transfer the dressing to a mixing bowl and stir in the walnuts.Pour 2 tablespoons (or more to taste) of the dressing over the prepared dandelions and chard, season with a pinch of salt and pepper and toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of dressing and season with a pinch of salt and pepper. Place about 1 to 1 1/2 cups of the dandelion greens on a plate. Serve with the sliced beets and cheese crisps. If desired spoon more dressing over each salad to taste.Yield: Salad 4 to 6 servings; Dressing 3/4 cup
