Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Red and Yellow Beet Salad with Orange Vinaigrette
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- #20095
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 small bunch red beets with greens attached
1 small bunch orange beets with greens attached
1 tablespoon minced shallots
1/4 teaspoon ground cloves
1/4 cup fresh orange juice
1/4 cup cider vinegar
2 tablespoons canola oil
salt and freshly white pepper to taste
1 orange, peeled and thinly sliced
4 ounces crumbled blue cheese
5 strands fresh chives, roughly chopped
directions
Clean and steam beets 35 to 40 minutes. As soon as beets are cool enough to handle, but still quite warm, remove skins and cut beets into 1/4 inch slices.
Meanwhile, combine shallots, cloves, orange juice, vinegar, oil, salt and pepper. Line a platter with beet greens. Layer beets, alternating orange and red beets. Pour dressing over.
Garnish outside with orange slices. Sprinkle top with crumbled blue cheese. Top with chives.
added by
undertheradar
nutrition data
Nutritional data has not been calculated yet.
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