Recipe - Roasted Vidalias

1 lg White beet
1 Shallot; peeled
6 tablespoon Olive oil
1 lg Poblano chile pepper;
roasted, skinned and seeded
2 tablespoon Water
Salt and pepper
1 tablespoon Rice vinegar
20 Dandelion greens; or mixed
spring greens
1 small Gala apple; julienned
One fourth cup Pistachios; toasted, and
coarsely chopped

Roast beet at 375F for 2 to 2 One half hours, or until tender. Remove from oven
and let cool. Peel skin, removing brown outer portion. Cut peeled beet into
batons and set aside. Place shallot and 3 tablespoons of olive oil in a
small ovenproof pan and bake at 375F for 30 minutes, or until tender.
Remove from pan and reserve olive oil. Remove tough outer layer of the
shallot and cut into thin pieces. Coarsely chop half of the roasted chile
and place it in blender with reserved oil the shallots were cooked in and
the water. Puree until smooth, then strain. Season with salt and pepper and
store in refrigerator. Cut remaining chile into small dice and place in a
small bowl with vinegar. Slowly whisk in remaining 3 tablespoons olive oil
and season with salt and pepper. Lightly toss dandelion greens, shallot,
white beets and apple with vinaigrette and season with salt and pepper.
Arrange apple, beet and shallot mixture on top of greens. Place pistachios
around greens. Spoon chile puree on top of and around salad.

EACH: 362 cals, 25g fat, 56%cff.

Recipe from CHARLIE TROTTER'S VEGETABLES by Charlie Trotter, 1996, Ten
Speed Press.

acq: kitpath@earthlink.net 4/99

NOTES : Serves 4

Recipe by: Charlie Trotter's Vegetables 1996

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 10,
1999, converted by MM_Buster v2.0l.