Travel Reference
In-Depth Information
214
214
Roasted Baby Beet Salad with
Pistachios and Baby Arugula
Heat the oven 350 degrees. Trim the green tops and
stringy bottoms from the beets. Wash beets well. In a
mixing bowl, add beets and coat with oil. Season with
salt and pepper. Line a cookie sheet with foil and place
the beets on the tray. Place another sheet of foil over
the beets and crimp the edges, creating a seal. Place the
beets in the oven and cook until fork tender, about 40
minutes.
1½ pounds baby beets
½ cup sliced shallots,
¹/
8
-inch thick
½ cup olive oil
2 whole oranges, segmented
1 teaspoon Dijon mustard
1 tablespoon shallots, minced
2 tablespoon Champagne vinegar
3 ounces olive oil
½ cup toasted pistachios, chopped
Allow the beets to cool slightly. While still warm, peel
them by gently rubbing with a towel. Cut the beets into
quarters.
½ pound baby arugula
Salt and pepper to taste
Place shallots and olive oil in an ovenproof sauté pan
and cover with foil. Place in the oven for 15 to 20 min-
utes or until tender. Remove shallots from oven, strain
off oil and place on a plate. Let cool. Shallot-flavored
oil may be reserved for other uses, if you wish.
To make orange segments, cut away the bottom ends.
Place the flat side of the fruit on a cutting board, cut-
ting the peel around the flesh of the orange, removing
all of the pith. Slice next to the connective membrane
on both sides of each segment. Place the segments in
a bowl.
In a small mixing bowl, add mustard, shallots, and vin-
egar and mix well. Add oil slowly until incorporated.
