Marinated Beets And Onions With Shallot-Poppy Seed Dressing

Recipe Ingredients

1 tablespoon	15ml	Olive oil - (to 2)
1 1/2 lbs	681g / 24oz	Trimmed beets - (to 2)
		= (2 to 2 1/2 lbs untrimmed)
1/3 cup	78ml	Peach, pear, or berry vinegar
		= (or white-wine vinegar mixed
		With 1 tbspn fruit juice)
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Dijon mustard
2		Shallots - finely minced
1/2 cup	118ml	Extra-virgin olive oil
1 tablespoon	15ml	Poppy seeds
1 tablespoon	15ml	Minced fresh chives
1 tablespoon	15ml	Minced 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.

Source:
Jacqueline E. Knight

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.