Our daughter Mary living in Milan sent me this recipe which is on our dinner menu today. Please note my addendum.
Beet Salad With Walnut Oil Vinaigrette
Ingredients:
1/2 cup walnut halves
1 pound small-medium beets (I used golden beets)
1 Tablespoon canola oil OR olive oil
2 fresh thyme sprigs
1 bay leaf
Salt
Fresh ground black pepper
1/2 cup water
1 teaspoon caraway seeds
1/4 cup + 2 teaspoons champagne vinegar
1 Tablespoon + 2 teaspoons sugar to taste
6 Tablespoons walnut oil
4 cups Watercress
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Directions:
Preheat oven to 375. Place walnut halves on baking sheet and heat until fragrant about 8 minutes. Remove from oven to cool.
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Increase oven to 425 degrees. Place scrubbed beets in an oven proof bowl. Toss with canola or olive oil, 2 fresh thyme sprigs, 1 bay leaf, salt, and freshly ground pepper. Bake for 1 hour or until tender to the pinch.
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Bring 1/2 cup water to a boil and add caraway seed. Remove from heat, add champagne vinegar, sugar, and walnut oil. Pour over the cooked diced beets in a bowl to marinate for at least 1 hour.
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Arrange watercress on plate. With a slotted spoon,remove the marinated diced beets and arrange on top of watercress. Add a little marinade for the dressing and garnish with a sprinkling of the chopped toasted walnuts.
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Addendum:
It is my opinion that wa$nut oil is not necessary and olive oil would taste just as great. I was unable to locate watercress. I substituted Romaine lettuce. Also I would wrap the beets in foil and roast them as the method this recipe calls took much longer and the end result was a beet that was not as moist.
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