February 22, 2017
Salads, Vegetable Salad, Dairy,
Alcohol, Vegetables, Beet, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Oven Roast, Stove Top, Gluten-Free, High Fiber, Non-Dairy, Vegetarian, Wine, Yogurt more
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"Recipe source: Saveur (Jan/Feb 2016)
Needs to be combined right before serving so the red beets don't bleed into the yellow beets."
Preheat oven to 300 degrees F.
In an 8 inch baking dish combine the red beet with 3 tablespoons sherry vinegar, garlic, thyme and 1 cup of water and season with salt. Cover with foil and bake until tender (1 1/2 hours). Transfer dish to a rack and let cool. Peel and quarter beet and cut int quarters crosswise into 1 1/2 inch pieces, discard cooking liquid.
In a small bowl combine the remaining sherry vinegar (1/2 cup) with the shallot, lemon zest and juice, half of the orange zest and all of he orange segments. Stir in the olive oil and then stir in the roasted beet piece and toss.
On a cutting board sprinkle the garlic with a pinch of salt and using the side of your knife, press and mash the garlic with the salt into a smooth paste. Scrape the garlic into a bowl and stir in the remaining orange zest along with the orange juice and horseradish. Season with salt and pepper.
In another bowl place the golden bowl. In a saucepan bring the 1 tablespoon salt, champagne vinegar, wine, sugar and 1/4 cup water to a boil, stirring to dissolve the sugar. Pour over the beets and let cool completely.
Spread the yogurt dressing into an even layer on a serving platter and top with the roasted beets followed by the pickled beets. Using a mandolin or vegetable peeler, shave eh chioggia beets over the top and sprinkle with more cracked pepper before serving.
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