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.
Thursday, June 15, 2006
Roasted beet and onion salad
Posted by Deborah Eley De Bono at 2:46 PM