Beet, Orange, And Fennel Salad

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4 red or golden beets, about Vz lb C250g) total weight 2 teaspoons olive oil 2 oranges 1 fennel bulb 2 tablespoons orange-infused olive oil 1 teaspoon red wine vinegar 1 teaspoon balsamic vinegar Vz teaspoon salt Va teaspoon freshly ground pepper 8-12 red-leaf or other delicate lettuce leaves Vz cup C2 oz/36 g) grated pecorino cheese V4 cup (1 oz/30 g] slivered almonds, toasted (page 277) MAKES 4-6 SERVINGS Beet, Orange, and Fennel Salad Position a rack in the middle of the oven, and preheat to 350°F (180°C). if the beet greens are stili attached, cut them off, leaving V2 inch (12 mm) of the stems attached. Place in a single layer in a shallow baking dish. Drizzle with the olive oil and turn to coat. Roast, turning occasionally, until tender when pierced with a fork, about IV4 hours. When cool enough to handle, remove the skins with your fingers. Cut each beet into quarters. Cut a thick slice off the top and bottom of each orange. Stand the orange upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith, and membrane. Holding the orange over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Strain the oranges, reserving 2 teaspoons of fhe juice. Cut off the stems and feathery leaves from the fennel bulb. Discard the outer layer of the bulb if it is tough. Quarter the bulb lengthwise and cut away any tough base portions. Cut the fennel into slices about V4 inch (6 mm) thick. Add to the bowl. Add the beets to the bowl with the reserved orange juice, the orange-infused olive oil, red wine and balsamic vinegars, salt, and pepper. Turn to coat. Place 2 lettuce leaves on each individual plate. Top with the beet mixture, dividing it evenly, and spoon some of the juices from the bowl over the salad. Sprinkle with the cheese and toasted almonds, again dividing evenly. Serve at once. 208 SALADS AND SIDE DISHES The combination of beet, orange, and fennel is perfect for a wintertime brunch. Any type of beet can be used, but keep in mind that red beets can color your fingers. To avoid stains, wear rubber gloves when peeling them. Chioggia beets, with their concentric red and white rings, bleed only slightly, and golden beets not at all. The flavors are quite similar, with golden beets slightly milder than the other two varieties.

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Transcript of Beet, Orange, And Fennel Salad

  • 4 red or golden beets, aboutVz lb C250 g) total weight2 teaspoons olive oil

    2 oranges

    1 fennel bulb

    2 tablespoons orange-infusedolive oil

    1 teaspoon red wine vinegar

    1 teaspoon balsamic vinegar

    Vz teaspoon salt

    Va teaspoon freshly groundpepper

    8-12 red-leaf or other

    delicate lettuce leaves

    Vz cup C2 oz/36 g) gratedpecorino cheese

    V4 cup (1 oz/30 g] sliveredalmonds, toasted (page 277)

    MAKES 4-6 SERVINGS

    Beet, Orange, and Fennel SaladPosition a rack in the middle of the oven, and preheat to 350F (180C).if the beet greens are stili attached, cut them off, leaving V2 inch (12 mm)of the stems attached. Place in a single layer in a shallow baking dish.Drizzle with the olive oil and turn to coat. Roast, turning occasionally, untiltender when pierced with a fork, about IV4 hours. When cool enoughto handle, remove the skins with your fingers. Cut each beet into quarters.

    Cut a thick slice off the top and bottom of each orange. Stand the orange uprightand, following the contour of the fruit, carefully slice downward to remove thepeel, pith, and membrane. Holding the orange over a bowl, cut along each sectionof the membrane, letting each freed section drop into the bowl. Strain the oranges,reserving 2 teaspoons of fhe juice.

    Cut off the stems and feathery leaves from the fennel bulb. Discard the outer layerof the bulb if it is tough. Quarter the bulb lengthwise and cut away any tough baseportions. Cut the fennel into slices about V4 inch (6 mm) thick. Add to the bowl.

    Add the beets to the bowl with the reserved orange juice, the orange-infused oliveoil, red wine and balsamic vinegars, salt, and pepper. Turn to coat.

    Place 2 lettuce leaves on each individual plate. Top with the beet mixture, dividingit evenly, and spoon some of the juices from the bowl over the salad. Sprinkle withthe cheese and toasted almonds, again dividing evenly. Serve at once.

    208 SALADS AND SIDE DISHES

    The combination of beet,

    orange, and fennel is perfectfor a wintertime brunch. Anytype of beet can be used,but keep in mind that redbeets can color your fingers.To avoid stains, wear rubber

    gloves when peeling them.Chioggia beets, with theirconcentric red and white

    rings, bleed only slightly,and golden beets not at

    all. The flavors are quitesimilar, with golden beets

    slightly milder than theother two varieties.