Roasted Beet and Goat Cheese Salad recipe


5/5 - 0 Total votes

Servings: 4
Prep time: None None
Cooking time: None None

Ingredients

125 : g Long grain brown rice

400 : ml Water

1 : ts Salt

3/8 : g Saffron strands

20 : lg Garlic cloves

1 : /2 tb Olive oil

1 : kg Broad beans

1 : /4 l Chicken stock

2 : tb Olive oil

10 : Cloves garlic; peeled

4 : lg White mushrooms; cleaned and

-sliced : -sliced

4 : lg Shallots; peeled and chopped

1/2 : lb Roasted lamb bones

2 : ts Cracked black pepper

1 : bn Fresh thyme

2 : c Chicken stock

1 : c Veal demi-glace

1/4 : c Grated fresh horseradish

Salt : Salt to taste

Fresh : Fresh lemon juice; to taste

Stephen : Stephen Ceideburg

1 : Live Dungeness crab, about 2

-to : -to 3 pounds

3 : tb Peanut oil

1 : ts Salt

Eight : Eight 1/2-inch knobs peeled

-fresh : -fresh ginger, bruised

4 : Garlic cloves, bruised

8 : Green onions, cut into

-2-inch : -2-inch lengths

1 : ts Sugar

1/4 : ts White pepper

1/4 : c Dry vermouth or sherry

1 : tb Dark soy sauce, or to taste

1/4 : c Chicken stock

1 : ts Cornstarch mixed with

Directions

0: PREPARE ROASTED BEETS: Preheat the oven to 350F

1: Cut off all but 1 inch of the beet greens

2: Wrap the beets in aluminum foil and place them on a baking sheet

3: Bake for 1 hour or until they are tender when pricked with a fork

4: Open the foil and allow the beets to cool

5: Slip off the skins and dice into 1/4-inch cubes

6: PREPARE VINAIGRETTE: Mix together the vinegar and mustard and slowly drizzle in the olive oil

7: Season with salt and pepper to taste

8: TO ASSEMBLE: Place the greens in a large bowl and toss with the beets

9: Toss the salad with the vinaigrette and sprinkle with the goat cheese

10: Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Recipe by: Lifetime Main Ingredient (1997) Posted to MC-Recipe Digest by KitPATh <phannema@wizard

11: ucr

12: edu> on Apr 22, 1998







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