Thursday, July 2, 2009

Beet & Pecan Salad with Cumin Lemon Vinaigrette

I'm on a recipe roll.

Beet & Pecan Salad with Cumin Lemon Vinaigrette

Take 3 pounds of beets, a mixture of golden and red, feel free to mix it up with as much variety as you like, leaving an inch of stalk attached to the bulb remove the beet greens
(keep the greens and saute or use in a stir fry).

Place the beets in a baking dish with an inch or so of water in the bottom, cover and cook for about 20 minutes.

Depending on the size of the beets, this may take more or less time, after 15 minutes check on them a tooth pick.

While the beets are cooking, lightly roast 2 T cumin seeds in a heavy skillet under a medium heat. When the seeds start to brown and become fragrant take them off the heat. With a mortar and pestle or in a food processor grind the seeds until they are broken up but not powder.

Chop 2 T chives, place in a bowl with 1/2 cup olive oil and 2 T lemon juice (or vinegar of your choose) , 1 T honey, season with salt and lots of black pepper.

Whisk to incorporate.

When cooked remove the beets from the oven and plunge into a bowl filled with ice water.

Skin and remove tops, chop into bite size pieces and add the vinaigrette.

Let sit for at least an hour or longer (overnight) so the flavors can get familiar with each other.

Just before serving add 3/4 cup toasted pecans, toss and serve.

I like to serve this as a marinated salad, but you could certainly place the beet mixture on a bed of greens, some wild arugula with a simple lemon/olive oil dressing would be lovely.
You can also crumble a mild feta over the beets as well (or any other cheese you fancy - try something local!)

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