Keith luce's beet and bulb onion salad with garlic-stuffed z
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Bulbs young fresh garlic,stems removed (up to 3) | |
| 7 | tablespoons | Plus 1 teaspoon grapeseed oil or vegetable oil |
| ½ | cup | Plus 1 teaspoon balsamic vinegar |
| 16 | Unpeeled baby beets; washed, stems trimmed to 1/2- inch, with beet greens reserved (up to 20) | |
| 2 | Baby bulb onions; stems trimmed off and reserved | |
| Salt; freshly ground pepper | ||
| ½ | cup | Mint leaves |
| 2 | teaspoons | Chili-flavored oil |
| 2 | Zucchini blossoms | |
| 1 | Egg; beaten with 1 teaspoon water | |
| 2 | tablespoons | Flour; pastry flour preferred |
| Vegetable oil | ||
| 2 | tablespoons | Chopped cilantro |
Directions
Keith Luce's beet and bulb onion salad with garlic-stuffed zucchini blossoms
Chicago Tribune
Preparation time: 40 minutes Cooking time: 1 hour, 45 minutes Yield: 2 servings
For a simpler presentation, you can eliminate the zucchini blossoms filled with garlic.
1. Heat oven to 375 degrees. Rub garlic bulbs lightly with 1 teaspoon of the grapeseed oil, wrap in aluminum foil, place on baking sheet. Mix 1 tablespoon of the oil with 1 teaspoon of the vinegar. Coat beets with the mixture; place on baking sheet with garlic. Cover beets with aluminum foil.
Bake, turning beets occasionally, until tender, about 45 minutes. Set aside to cool. Squeeze garlic pulp from skins. Set aside. 2. Heat ½ cup vinegar to a boil in skillet over high heat; lower heat and simmer until reduced to 2 tablespoons. Set aside. Quarter each onion bulb vertically. Heat 1 tablespoon of the grapeseed oil in skillet; add onion slices. Cook over medium heat, turning once, until lightly browned, about 4 minutes. Season with salt and pepper. Remove and set aside. 3. Chop reserved onion stems to yield ¼ cup. Mince onion stems and mint in food processor fitted with metal blade. With motor running, slowly add 4 tablespoons of the grapeseed oil and all of the chili oil. Season to taste with salt and pepper. Set aside. 4. Wash and dry about 14 leaves of the reserved beet greens. Heat remaining 1 tablespoon of the grapeseed oil and ½ teaspoon of the reduced vinegar in the skillet. Add beet greens; cook over medium heat until just wilted. Remove and set aside. 5. Place garlic pulp inside zucchini blossoms. Dip each blossom in beaten egg and coat lightly with flour. Heat vegetable oil until hot; add blossoms and cook, turning, until crisp and lightly browned, 2 to 3 minutes. Drain on paper towels. 6. To assemble salad, divide ingredients between 2 salad plates: Place onions in center; place beet and onion greens on top of onions; arrange beets around greens and top with mint sauce. Drizzle remaining balsamic syrup over all. Place zucchini flower on each plate; sprinkle salads with cilantro.
Nutrition information per serving: Calories ...... 575 Fat ........ 40 g Cholestorol .. 95 mg Sodium ..... 645 mg Protein .... 15 g Carbohydrate ..
47 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 27, 1997