Text 2348, 95 rader
Skriven 2010-10-03 05:22:00 av Dave Drum (1:124/311)
Ärende: SF Gate 647
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet & Rhubarb Salad
 Categories: Salads, Vegetables, Fruits, Citrus, Nuts
      Yield: 3 servings
 
    1/2 lb Red beets
      8 oz Rhubarb
      2 ts Olive oil
  1 1/2 tb Balsamic vinegar
  1 1/2 tb Extra virgin olive oil; +
           - more as needed
           Kosher salt and pepper
           Agave nectar or honey
    1/2 c  Raisins
      1 lg Orange; peeled, segmented
      8    Radicchio leaves
      8    Butter lettuce leaves
      4 tb Thin sliced mixed herbs *
      4 tb Chopped toasted walnuts
           Chervil leaves (opt)
 
  The combination of dark purple-red beets and rose-pink
  rhubarb looks as good as it tastes. Rhubarb's tartness
  varies, so you may need to add a little more sweetness to
  the vinaigrette if the balsamic vinegar isn't sweet enough.
  
  From Lynne Char Bennett, Chronicle staff writer.
  
  Preheat the oven to 400øF. Scrub beets then loosely wrap in
  foil and roast until they are tender and can be easily
  pierced with a knife, about 40-45 minutes depending on size
  of the beets. Leave the oven on.
  
  As soon as the beets are cool enough to handle, slip off the
  skins. The skins come off more easily while the beets are
  still warm. Canned beets may be substituted for freshly
  roasted, but the flavor won't be as fresh or intense. Cut
  beets into medium to large dice; set aside.
  
  Meanwhile, cut the rhubarb into 1/2" to 3/4" crosswise
  slices in similar size to the beets (cut stalks in half
  lengthwise if needed). Toss rhubarb with oil and roast in
  the 400øF oven until tender, about 5 minutes; set aside
  to cool.
  
  In a separate bowl, whisk together balsamic vinegar and
  extra virgin olive oil; season to taste with salt and
  pepper. Coat rhubarb with just enough of the vinaigrette;
  taste and adjust with agave nectar or honey, depending on
  the rhubarb's tartness. Add raisins and accumulated juice
  from the orange segments. The salad can be made ahead to
  this point.
  
  To assemble: Select 2 butter lettuce leaves and 2 radicchio
  leaves for each plate; arrange leaves across from each other
  with sides touching.
  
  Gently combine beets, rhubarb and a little orange zest if
  desired. Taste and adjust seasoning; set aside.
  
  Cut away the hard center portion of one or two remaining
  radicchio and butter lettuce leaves. Roll leaves up, slice
  thinly crosswise then toss with the herbs. Moisten with a
  little extra virgin olive oil.
  
  Portion the beet-rhubarb mixture in the center of each
  plate. Cut orange segments into similar-size pieces; arrange
  with beets and rhubarb. (For less fuss, toss the orange
  pieces with beets and rhubarb before plating.) Garnish with
  walnuts, a nest of the lettuce-herb salad and chervil, if
  using.
  
  * Note: To keep herbs fresh, slice just before using.
  
  Serves 3 to 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
s
ENJOY!!!

From Uncle Dirty Dave's Kitchen
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