Beet Citrus Salad
Here's a delicious recipe that will make your responsibly-hosted holiday parties all the more fun—OVEN-ROASTED BABY BEETS with a savory blend of herbs, horseradish cream, and citrus!
Recipe below!
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ROASTED BEET SALAD WITH CITRUS
INGREDIENTS
Roasted Beets
12 small beets (3 lbs.), rinsed, stems trimmed
1½ Tbsp everyday olive oil
3 sprigs fresh thyme
Sea salt and freshly ground black pepper
1/2 fresh lemon
2 T sherry vinegar
1 large pink grapefruit, segmented
1½ T chopped fresh chives
¼ cup arugula leaves
Horseradish Crème
1 C vegan cream cheese
½ C vegan yogurt
Green ends of 1 green onion, chopped
1-2 inch fresh horseradish, peeled and grated
Pinch of course sea salt and pepper.
Mix and set aside.
METHOD
1. For the beets: Preheat the oven to 325°F/160ºC. Cut a giant sheet of foil twice the length of a baking sheet and place half of it on the pan.
2. In a bowl, toss the whole beets with the oil and thyme sprigs and season with salt and pepper. Squeeze the juice of half a lemon over the beets and drop-in the squeezed lemon. Construct foil boats and our the beet mixture in. Leave space between the beets so they can steam. Fold over the other half of foil and crimp all the edges, sealing the package tightly. Place the pan in the oven and slow roast until the beets are tender enough for a fork to slide in and out easily, 50 to 60 minutes, depending on the size of the beets. Open the package and let cool.
3. When cool, put on some gloves to prevent staining yourself and peel away the beet skins with a paring knife (not under running water), then slice the beets into small wedges. At this point the beets can be chilled in the fridge for a day or two before serving.
4. Just before serving, toss the beet wedges in a bowl with the vinegar and chives. Taste a wedge, then season with more salt and pepper until it tastes good to you.
5. In whatever serving dish you are using, it's time to make your boat. Horseradish crème on the bottom, then a slice of grapefruit, a wedge of beet, and top with arugula and a shave of horseradish.
#wickedkitchen #vegan #plantbased
Видео Beet Citrus Salad канала Derek Sarno
Recipe below!
Thanks for watching and don’t forget to subscribe and enable notifications so you’re always the first to know when a new video is released.
*********************************************************
******************************************
ROASTED BEET SALAD WITH CITRUS
INGREDIENTS
Roasted Beets
12 small beets (3 lbs.), rinsed, stems trimmed
1½ Tbsp everyday olive oil
3 sprigs fresh thyme
Sea salt and freshly ground black pepper
1/2 fresh lemon
2 T sherry vinegar
1 large pink grapefruit, segmented
1½ T chopped fresh chives
¼ cup arugula leaves
Horseradish Crème
1 C vegan cream cheese
½ C vegan yogurt
Green ends of 1 green onion, chopped
1-2 inch fresh horseradish, peeled and grated
Pinch of course sea salt and pepper.
Mix and set aside.
METHOD
1. For the beets: Preheat the oven to 325°F/160ºC. Cut a giant sheet of foil twice the length of a baking sheet and place half of it on the pan.
2. In a bowl, toss the whole beets with the oil and thyme sprigs and season with salt and pepper. Squeeze the juice of half a lemon over the beets and drop-in the squeezed lemon. Construct foil boats and our the beet mixture in. Leave space between the beets so they can steam. Fold over the other half of foil and crimp all the edges, sealing the package tightly. Place the pan in the oven and slow roast until the beets are tender enough for a fork to slide in and out easily, 50 to 60 minutes, depending on the size of the beets. Open the package and let cool.
3. When cool, put on some gloves to prevent staining yourself and peel away the beet skins with a paring knife (not under running water), then slice the beets into small wedges. At this point the beets can be chilled in the fridge for a day or two before serving.
4. Just before serving, toss the beet wedges in a bowl with the vinegar and chives. Taste a wedge, then season with more salt and pepper until it tastes good to you.
5. In whatever serving dish you are using, it's time to make your boat. Horseradish crème on the bottom, then a slice of grapefruit, a wedge of beet, and top with arugula and a shave of horseradish.
#wickedkitchen #vegan #plantbased
Видео Beet Citrus Salad канала Derek Sarno
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