Recipe - Roasted Beet Salad With Mandarin Oranges And Frisee

DRESSING
One fourth cup Diced shallots
One fourth cup Balsamic vinegar
One fourth cup Blood orange OR tangerine
juice
1 teaspoon Dijon mustard
One half cup Olive oil
Salt and pepper; to taste

SALAD
8 Mixed beets; such as gold;
red; chiogga, both
fullsized and baby
4 Mandarin oranges; or other
seasonal tangerines
4 Blood oranges
6 Heads frisee; a bitter
lettuce
One half bn Mint leaves; cut into
ribbon/chiffonade

DRESSING : Place shallots in a small bowl with vinegar, juice, mustard,
salt and pepper. Let stand for 1015 minutes.

If using a blender, strain out the shallots, place remaining mixture in
blender, turn on low and slowly drizzle oil in to emulsify. Add the
shallots back into the mixture and reserve.

If making dressing by hand, whisk oil in slowly until all is emulsified.
(Dressing will separate more easily if blended by hand).

SALAD : Lightly oil beets, season with salt and pepper and roast (separate
by size). Baby beets will take 1520 minutes at 350 degrees; bigger beets
will take 3040 minutes. When tender allow to cool and peel by rubbing with
a towel. Cut into bitesize pieces.

Section tangerines and oranges. Clean frisee (white or "blanched" part is
what you want to use) and place in a bowl. Dress cleaned frisee with 23
tablespoons of vinaigrette and divide between 6 to 8 plates. Top with
roasted beets, sprinkle with sectioned tangerines and oranges, drizzle with
a tiny bit more vinaigrette and shower with cut or sliced up mint leaves.

Allow one beet per serving.

Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets

Notes: From http://www.sfgate.com/eguide/food/recipes/kron/

Recipe by: KRONTV Ch4, San Francisco, 1996

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 22,
1998