Roasted Beet And Crab Salad Recipe - Cooking Index
Roasted Beet And Crab Salad Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Fresh beets |
| 1/2 cup | 118ml | Extra-virgin olive oil |
| 1/4 cup | 59ml | Rice wine vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 lb | 454g / 16oz | Crab meat - picked over |
| 1/4 cup | 59ml | Homemade or store bought mayonnaise |
| 2 tablespoons | 30ml | Sour cream |
| 2 tablespoons | 30ml | Minced shallots |
| 1 tablespoon | 15ml | Prepared horseradish - or to taste |
| 1/2 cup | 31g / 1.1oz | One-day pickled red onions |
| 1 tablespoon | 15ml | Finely-chopped parsley |
Cut the tops and bottoms off the beets. Place the beets in a small roasting pan and fill the pan with water coming 1/3 of the way up the pan. Cover the pan with aluminum foil. Place the pan in the oven and roast for about 30 to 35 minutes or until the beets are tender. Cool slightly, about 20 minutes, and rub off the skin. Using a mandoline, thinly slice the beets. Reserve 1/4 cup of the beet liquid.
In a mixing bowl, whisk the olive oil and rice wine vinegar together. Season with salt and pepper. Toss the beets with vinaigrette, cover and chill for 6 hours.
In a mixing bowl, toss the crab meat, mayonnaise, sour cream, shallots and horseradish together. Season the salad with salt and pepper.
To assemble, divide the beet slices into fourths. Cover the center of each plate with the beet slices. Mound the crab salad over the beet slices on each plate. Place a fourth of pickles on top of each mound of crab salad. Drizzle the reserved beet water around the edge of each plate. Garnish with parsley.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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