Cooking Index - Cooking Recipes & IdeasMarinated Beets And Onions With Shallot-Poppy Seed Dressing Recipe - Cooking Index

Marinated Beets And Onions With Shallot-Poppy Seed Dressing

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.

Type: Vegetables
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlOlive oil - (to 2)
1 1/2 lbs 681g / 24ozTrimmed beets - (to 2)
  = (2 to 2 1/2 lbs untrimmed)
1/3 cup 78mlPeach, pear, or berry vinegar
  = (or white-wine vinegar mixed
  With 1 tbspn fruit juice)
1 tablespoon 15mlHoney
1 teaspoon 5mlDijon mustard
2   Shallots - finely minced
1/2 cup 118mlExtra-virgin olive oil
1 tablespoon 15mlPoppy seeds
1 tablespoon 15mlMinced fresh chives
1 tablespoon 15mlMinced fresh lemon verbena or lemon balm
  = (or 1 tspn grated lemon zest)
  Kosher salt - to taste
  Freshly-ground white pepper - to taste
1   Red onion - thinly sliced (medium)
  Salad greens for lining serving planer
  Minced chives and/or chive blossom petals - for garnish

Recipe 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.

Jacqueline E. Knight


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