Recipe - Roasted Beet And Crab Salad

One half pound Fresh beets
One half cup Extravirgin olive oil
One fourth cup Rice wine vinegar
Salt; to taste
Freshlyground black pepper;
to taste
1 pound Crab meat; picked over
One fourth cup Homemade or store bought
mayonnaise
2 tablespoon Sour cream
2 tablespoon Minced shallots
1 tablespoon Prepared horseradish; or to
taste
One half cup Oneday pickled red onions
1 tablespoon Finelychopped parsley

Cut the tops and bottoms off the beets. Place the beets in a small roasting
pan and fill the pan with water coming 1/3 of the way up the pan. Cover the
pan with aluminum foil. Place the pan in the oven and roast for about 30 to
35 minutes or until the beets are tender. Cool slightly, about 20 minutes,
and rub off the skin. Using a mandoline, thinly slice the beets. Reserve
One fourth cup of the beet liquid.

In a mixing bowl, whisk the olive oil and rice wine vinegar together.
Season with salt and pepper. Toss the beets with vinaigrette, cover and
chill for 6 hours.

In a mixing bowl, toss the crab meat, mayonnaise, sour cream, shallots and
horseradish together. Season the salad with salt and pepper.

To assemble, divide the beet slices into fourths. Cover the center of each
plate with the beet slices. Mound the crab salad over the beet slices on
each plate. Place a fourth of pickles on top of each mound of crab salad.
Drizzle the reserved beet water around the edge of each plate. Garnish with
parsley.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A66 broadcast 11221997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11301997

Recipe by: Emeril Lagasse