Marinated Beets And Onions With Shallot Poppy Seed Dressing Recipe
Servings: 6
Ingredients
- 1 Tbsp. extra virgin olive oil - (to 2)
- 1 1/2 lb trimmed beets - (to 2) (2 to 2 1/2 lbs untrimmed)
- 1/3 c. peach, pear, or possibly berry vinegar (or possibly white-wine vinegar mixed with 1 tbspn fruit juice)
- 1 Tbsp. honey
- 1 tsp Dijon mustard
- 2 x shallots finely chopped
- 1/2 c. extra-virgin extra virgin olive oil
- 1 Tbsp. poppy seeds
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. chopped fresh lemon verbena or possibly lemon balm (or possibly 1 tspn grated lemon zest) Kosher salt to taste Freshly-grnd white pepper to taste
- 1 med red onion thinly sliced Salad greens for lining serving planer Chopped chives and/or possibly chive blossom petals for garnish
Directions
- Preheat oven to 375 degrees. Coat a large baking dish with extra virgin olive oil and rub excess oil on beets. Add in sufficient water just to cover the bottom of the dish. Cover the baking dish with foil and bake in the preheated oven till beets are tender when pierced with a knife, about 1 hour for large beets. Remove from the oven, uncover, and let beets cold.
- In a large mixing bowl, mix together vinegar, honey, mustard, and shallots. Slowly whisk in extra virgin olive oil to make a thick emulsion. Whisk in poppy seeds, chives, lemon verbena or possibly lemon balm or possibly zest, and salt and white pepper to taste. Add in onion and toss thoroughly. Let dressing stand till beets are cold.
- Carefully peel beets; cut into 1/4-inch-thick slices. Gently toss beets with onions. Cover the bowl with plastic and refrigerateat least 2 hrs before serving.
- To serve, line a shallow serving bowl with salad greens. Adjust seasonings in beet salad. Spoon salad in the center of the prepared serving dish. Sprinkle with chopped chives and chive flower petals and serve.
- This recipe yields 6 servings.
- Comments: This sweet-and-sour beet salad is outstanding made with golden brown beets, but be sure to experiment with varieties of beets and onions. When baking your beets, remember which small ones will cook more rapidly than large ones. Finally, find a good source for fruit vinegars; they are splendid additions to a salad repertoire.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 241 | |
| Calories from Fat 186 | 77% |
| Total Fat 21.06g | 26% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 71mg | 3% |
| Potassium 304mg | 9% |
| Total Carbs 13.01g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 9.81g | 7% |
| Protein 1.79g | 3% |
