Thursday, June 15, 2006

Roasted beet and onion salad


Just having roasted beets in the fridge is enough but onions too? Oh heaven. This is spinach with roasted pearl onions and beets and an orange juice reduction dressing. The recipes are from Napa Style.

Trim but don't peel the beets and pearl onions, toss in olive oil and season. Start beets in 400 degree oven for about an hour then add onions until they are all fork tender. Peel both and keep in fridge. Try not to eat the onions, they are quite yummy all by themselves.

Dressing: over medium heat reduce 2 cups orange or tangerine juice to about 3/4 cup. Add 1 1/2 teaspoons lemon juice. Remove from heat and strain.

Return to pan and reduce until mixture has a syrup-like consistency; about 1/4 cup. Remove from heat and strain again. Let cool to room temperature. Whisk in 1/2 cup olive oil. Adjust the seasonings. Refrigerate for up to 1 1/2 weeks. It's a great dressing.

Next time I'd add some orange wedges but this was served as is without any complaints.

2 comments:

Gabriella True said...

Roasted beets in salads is one of my favorite things to eat in this entire world. Add a little Blue Cheese - Maytag - and you could die happy. SALIVATING!!

doodles said...

and after looking at that dish again..........how nice it looks on the plate.