Beet And Orange Salad (Parsons)
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Beet And Orange Salad (Parsons)
  Orange    Salad    Vegetables    Beets    Fruit  
Last updated 6/12/2012 1:08:15 AM. Recipe ID 34650. Report a problem with this recipe.
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      Title: Beet and orange salad (parsons)
 Categories: Vegetables, Beets, Salads, Fruit
      Yield: 6 Servings
 
      6    Beets; with tops
      3    Navel oranges
      4 ts Prepared horseradish
    1/4 ts Minced garlic
      2 tb Red wine vinegar
      6 tb Olive oil
           Salt and pepper
      1 tb Lemon juice
      2 tb Chopped toasted pecans
 
  Trim beet tops to within 1 inch of beets and reserve tops. Leave roots
  intact. Wrap beets in foil and bake at 350 degrees, turning once,
  until small knife can be easily inserted, about 1 hour. Set aside
  until cool enough to handle. Peel oranges, removing all white pith.
  Working over bowl to catch any juice, carefully separate each orange
  section from main membrane by cutting down both sides of section
  between flesh and membrane and gently scooping flesh away from
  membrane. Place each cleaned section in bowl with juice. When
  finished, squeeze juice from main membrane into bowl and discard
  membrane. Reserve juice.
  
  Blanch reserved beet greens in large pot of boiling water just until
  color brightens and stems become tender, about 1 minute. Remove
  immediately to bowl of cold water to stop cooking. Drain well and dry
  on kitchen towel. When beets are cool enough to handle, slide peels
  off with your fingers. Remove remaining part of tops and trim roots,
  reserving scraps. Slice beets into rounds 1/4-inch thick.
  
  Make salad dressing by whisking together horseradish, garlic, vinegar
  and reserved orange juice in bowl. When smooth, slowly add olive oil,
  beginning with just a thread. When all oil is added, season to taste
  with salt and plenty of black pepper. If necessary, add a little
  horseradish, lemon juice or more oil to correct acidity. (Test by
  dipping orange section and piece of beet root into dressing. Flavor
  should be bright but well-balanced.)
  
  Add sliced beets to dressing, toss well and arrange in low mound in
  center of platter, leaving behind any extra dressing. Add orange
  slices to dressing, toss well and arrange over top of beets. Add
  greens, toss well and arrange around outside of beets. Sprinkle with
  toasted pecans.
  
  (6 servings. Each serving: 192 calories; 110 mg sodium; 0
  cholesterol; 14 grams fat; 17 grams carbohydrates; 2 grams protein;
  0.96 gram fiber. )
  




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Recipe ID 34650 (Apr 03, 2005)

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