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Friday, August 2

Double-beet salad with radicchio & blue cheese

2/3 cup
Walnut oil
½ tablespoon +
3 tablespoons
Salt, smoked sea

Beets, golden, medium; one peeled, grated; two cut into eight wedges
Olive oil, extra virgin
½ tablespoon +
1 ½ tablespoons
Shallot, minced
1 ½ tablespoons
Balsamic vinegar
1 ½ tablespoons
Pepper, freshly ground

Radicchio, cored, shredded
1 head
Blue cheese, crumbled
2 ounces
  1. Preheat the oven to 350°F. 
  2. Toast the walnuts on a baking sheet for 8 minutes, or until golden. 
  3. Toss the walnuts with ½ tablespoon of walnut oil and a pinch of salt; set aside to cool. 
  4. Set a steamer basket over 2 inches of water, and bring to a boil. 
  5. Add the beets, cover, and steam for 25 minutes. 
  6. Let cool slightly, and then rub off the skins. 
  7. In a skillet over high heat, heat ½ tablespoon of olive oil. 
  8. Add the steamed beets, and cook until blistered, about 3 minutes; transfer to a plate. 
  9. In a bowl, whisk together the shallot, vinegar, 3 tablespoons of walnut oil, and 1 ½ tablespoons of olive oil. 
  10. Season with salt and pepper. 
  11. In a bowl, toss together the radicchio and grated beet with half of the dressing; transfer to a serving dish. 
  12. In the same bowl, toss the cooked beets with the remaining dressing; mound on top of the radicchio mixture. 
  13. Top with walnuts and blue cheese. 
Recipe from Food & Wine, August 2013.

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