Beet and Orange Salad (Parsons)
INGREDIENTS:
4 md Beets
4 Sprigs fresh thyme
Coarse salt and freshly
-ground pepper
1 1/2 ts Olive oil
1 c Kosher salt
2 md Leeks; white part only
1/4 lb Haricots verts
1/4 lb Mache; frise'e or watercress
8 Thin slices goat cheese
Sherry Vinaigrette
1/2 c Walnuts; toasted
4 md Beets
4 Sprigs fresh thyme
Coarse salt and freshly
-ground pepper
1 1/2 ts Olive oil
1 c Kosher salt
2 md Leeks; white part only
1/4 lb Haricots verts
1/4 lb Mache; frise'e or watercress
8 Thin slices goat cheese
Sherry Vinaigrette
1/2 c Walnuts; toasted
---SHERRY VINAIGRETTE---
1 ts Sherry vinegar 1 ts Dijon mustard 1/4 c Grapeseed oil 1 tb Walnut oil Coarse salt Freshly ground pepper
1. Preheat oven to 375 degrees. Wrap each beet individually in aluminum foil; include a sprig of thyme on top of beet, salt and pepper to taste, and drizzle 1/4 teaspoon olive oil in each package. Coat bottom of a small cast-iron skillet evenly with kosher salt. Place skillet in oven, and roast beets 45 minutes to 1 hour, until tender enough to be pierced with a sharp knife. Allow them to cool, and peel skin off beets by rubbing in between a paper towel.
2. Quarter leeks horizontally, without cutting through the root end. Tie leeks together in a bunch with kitchen string.
3. Bring medium pot of salted water to a boil. Blanch haricots verts until tender, 5 to 10 minutes. Place ice cubes in a medium mixing bowl and fill with cold water. Remove from pot with a strainer or slotted spoon, refresh in bowl of ice water, and drain. Blanch leeks in same pot, until tender, 10 to 15 minutes. Cool to room temperature.
4. Heat remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Add walnuts; toast until fragrant. Season with salt.
5. Arrange salad on individual plates by thinly slicing one beet per plate with a mandolin. Season beets with salt and pepper. Arrange haricots verts on top of beets, then add m=E2che. Drizzle vinaigrette over each salad. Place two slices of goat cheese on each salad plate, and sprinkle with toasted walnuts.
SHERRY VINAIGRETTE:
1. In small bowl, whisk together sherry vinegar, Dijon mustard, and grapeseed and walnut oils. Season to taste.
NOTES: Riad Nasr, chef of Balthazar, one of New York City's most popular new restaurants, shows Martha Stewart how to compose this deliciously balanced salad of red beets, delicate m=E2che, leeks, haricots verts, goat cheese, and toasted walnuts. The flavors and textures play off each other perfectly.
Red beets--a great
1 ts Sherry vinegar 1 ts Dijon mustard 1/4 c Grapeseed oil 1 tb Walnut oil Coarse salt Freshly ground pepper
1. Preheat oven to 375 degrees. Wrap each beet individually in aluminum foil; include a sprig of thyme on top of beet, salt and pepper to taste, and drizzle 1/4 teaspoon olive oil in each package. Coat bottom of a small cast-iron skillet evenly with kosher salt. Place skillet in oven, and roast beets 45 minutes to 1 hour, until tender enough to be pierced with a sharp knife. Allow them to cool, and peel skin off beets by rubbing in between a paper towel.
2. Quarter leeks horizontally, without cutting through the root end. Tie leeks together in a bunch with kitchen string.
3. Bring medium pot of salted water to a boil. Blanch haricots verts until tender, 5 to 10 minutes. Place ice cubes in a medium mixing bowl and fill with cold water. Remove from pot with a strainer or slotted spoon, refresh in bowl of ice water, and drain. Blanch leeks in same pot, until tender, 10 to 15 minutes. Cool to room temperature.
4. Heat remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Add walnuts; toast until fragrant. Season with salt.
5. Arrange salad on individual plates by thinly slicing one beet per plate with a mandolin. Season beets with salt and pepper. Arrange haricots verts on top of beets, then add m=E2che. Drizzle vinaigrette over each salad. Place two slices of goat cheese on each salad plate, and sprinkle with toasted walnuts.
SHERRY VINAIGRETTE:
1. In small bowl, whisk together sherry vinegar, Dijon mustard, and grapeseed and walnut oils. Season to taste.
NOTES: Riad Nasr, chef of Balthazar, one of New York City's most popular new restaurants, shows Martha Stewart how to compose this deliciously balanced salad of red beets, delicate m=E2che, leeks, haricots verts, goat cheese, and toasted walnuts. The flavors and textures play off each other perfectly.
Red beets--a great