Thursday, April 26, 2012

Blood Orange Dipping Oil

Roasted Beet Salad
From my friend, Patrick at Mood Wines. He is a master in the kitchen.
  1. First I wrapped my baby beets in foil... since they were small I lined them all up (by color) in a piece of foil and wrapped them in a tube. I baked them at 350 for about an hour... once they are pressed on and give a little they are done
  2. Once the beets were roasted and cooled I simply slipped the skin off and quartered them.
  3. I made a simple vinaigrette using the White Swan Blood Orange Dipping Oil, along with minced shallots and white balsamic.
  4. Next I peeled and separated some cuties and sliced some red onions. I took about half of the vinaigrette and tossed the cuties and onions, and then divided the remaining vinaigrette and tossed the yellow and red beets separately. I did the veggies earlier in the day so they could sit in the vinaigrette for a few hours before plating
  5. When I was ready to plate - I scattered arugula on the bottom of the plate. I then loosely mounded the yellow beets, put some goat cheese on them and then mounded the red on top.
  6. Finally I scattered the marinated cuties and onions around the perimeter of the plate and finished with some cracked pepper.
This is OFFICIALLY one of my favorite salad compositions!

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