Eat
Beets & Red Onion Salad
Ingredients:
- 6 small red and yellow beets
- ½ sweet yellow bell pepper
- 1 red onion
- 4 tbsp. olive oil
- 1 ½ cup pecan or walnut halves
- 1 tbsp. raw sugar or 2 tbsp. raw honey
- 2 tbsp. walnut oil
- 1 tsp. soy sauce
- 2 tbsp. walnut oil
- 2 tbsp. balsamic vinegar
- ½ tsp. coriander seeds, roasted
- 3 tbsp. orange juice
- 1 tbsp. grated orange peel
- 1 red onion halved and thinly sliced
- 2 tbsp. chopped fennel sprigs, fresh chopped
- Swiss chard leaves
- Sea salt and fresh ground black pepper
- ½ tsp. red cayenne pepper
Technique:
Preheat oven to 35-degrees. Scrub beets and cut off rough ends. Place on sheet of heavy duty aluminum foil and seal into a pouch. Place on a baking sheet and place in oven. Bake until a fork can be easily inserted through the center or until done.
Remove beets from the oven , open foil and allow to cool completely. When cooled, put on a pair of rubber gloves and rub the beets to remove the peel. It should slide off very easily. Slice each beet in half and then into slices and slices into strips until all have been cut into strips completely. Place into a glass bowl and set aside.
Heat a sauté pan on low until heated. Add 1 teaspoon of the olive oil and move around to coat the pan completely. Add the nuts and stir constantly. Be careful to watch closely as the nuts will burn quickly. Add the raw sugar or honey, cayenne pepper and about ½ teaspoon sea salt and cayenne pepper. Toss. Continue to stir the nuts until they become caramelized. Remove from heat and set aside. Note: the nuts will continue to cook once the flame has been turned off so be sure to remove sauté pan from the heating element.
In a small glass bowl add orange juice, soy sauce, walnut oil, olive oil, orange rind, coriander seeds and a little honey and whisk until it emulsifies (thickens).
Cut red onion in half and peel. Cut into thin slices and separate the slices into individual pieces. Cut ½ bell pepper into thin strips. Add to onion and bell pepper to bowl containing beets. Add the dressing, tossing thoroughly. Add additional black pepper and a little salt if desired.
Serve on individual plates onto a bed of chard or beet greens. Drizzle a some of the dressing on top of each. Top with nuts. Serve immediately as a side dish for roast beef, chicken or pork tenderloin.
Tip: For a more flavorful dish, make the beet salad a day ahead and add the walnuts just before ready to serve.
How good is that...
Steak Salad with Bleu Cheese and Red Wine Vinaigrette
Ingredients:
- 1-2 pounds Flank Steak
- 1 teaspoon Kosher Salt
- 1 teaspoon each: dried basil oregano and thyme
- 2 TBS. Olive Oil
- 2 TBS. Red Wine
Steak Rub:
- ½ teaspoon cayenne pepper
- 2 teaspoons light brown sugar
- 1 teaspoon coarse ground black pepper
Salad:
- Mesclun or Micro Greens
- Whole Green Beans, blanched
- 8 Grape Tomatoes
- 2 TBS. Bleu Cheese
Technique
Rub a 1-2 pound Flank steak with kosher salt. This will help to tenderize the meat. Coat with dried herb mixture. Place in a ziplock bag or glass bowl along with a little red wine and olive oil; just enough to coat the meat. Place in the refrigerator and allow to marinate for at least 1 hour or for best results, overnight.
Remove steak from the refrigerator and sear the steak in a very hot pan that has been coated with a little olive oil.
Turn the steak and sear on the other side. Meanwhile, combine ingredients for steak rub in a small bowl.
Remove steak from pan and place on a baking sheet. Rub brown sugar mixture onto top of steak and transfer pan to a preheated hot oven (400-425 degrees).
Cook steak for about 10 minutes but not longer as steak will continue to cook once removed from the oven.
Prepare a salad of greens on a pretty plate. Border with tomatoes and green beans.
Remove steak from oven and place steak on cutting board. Allow to rest for about 3 minutes. Slice steak into thin slices, making sure to slice against the grain.
Top greens with steak slices. Add crumpled bleu cheese and pine nuts or walnuts, if desired.
Vinaigrette
Combine ¼ cup red wine vinegar, fresh herbs (oregano, basil and thyme), salt and pepper, 1 tablespoon cold water and 1 teaspoon honey. Whisk in olive oil, about ½ cup. Drizzle over salad. For an even heartier salad, add sliced boiled or roasted red potatoes along the border with the other vegetables.
Serve with a nice crusty French or Italian bread and a glass of your favorite red wine. For a video demonstration, be sure to click on our It’s Thyme TV section of this issue.
How good is that...
