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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 4 |
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For my birthday my friends bought me a cooking class at Blue Ribbon Cooking School in Seattle. This is one of the recipes I got to make (and eat)! You can roast the beets a day ahead. Ingredients:
1 bunch beets (3/4 lb without greens or 1 1/4 lb with), trimmed |
1/4 cup sliced natural almonds |
3 tablespoons olive oil |
1 tablespoon minced shallot |
1 tablespoon fresh lemon juice |
1 1/2 tablespoons red-wine vinegar |
1/4 teaspoon sugar |
1/2 teaspoon salt |
1 large asian pear |
3 cups mache or mixed baby greens |
Directions:
1. The cook time on this recipe is for roasting the beets, which you can do a day ahead (and chill them, covered, until you're ready to used them). Preheat the oven to 425 degrees F. Wrap beets in foil and roast in the middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
2. Cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil. Transfer almonds with a slotted spoon to a small bowl and season with salt.
3. Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
4. Slip the skins from the beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
5. Quarter pear and cut into julienne strips.
6. Arrange beets on a platter and drizzle with any dressing remaining in the bowl. Top with salad greens then pear. Sprinkle with almonds.
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