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    BEET SALAD WITH ORANGE VINAIGRETTE
    from "The Well-Filled Tortilla Cookbook" by Susanna Hoffman and Victoria Wise



    Serves 6 as a side dish
    Takes 20 to 40 minutes
    INGREDIENTS (CLICK TO BUY)

    For the Salad
    1 cup plus 2 tablespoons cider vinegar
    4 cups water
    2 1/2 to 3 pounds beets
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    12 ounces daikon radish, peeled, or turnip
    3/4 cup Orange Vinaigrette (recipe follows)
    Finely chopped zest of 1/2 medium orange
    1/4 cup cilantro leaves

    For the Orange Vinaigrette
    1/4 cup fresh orange juice
    1/4 cup cider vinegar
    1/3 cup olive or peanut oil
    1 teaspoon pure chili powder
    1/8 teaspoon salt

    Print recipe
    PREPARATION

    For the Salad
    1. Combine 1 cup of the vinegar and the water in a non-reactive medium-size pot. Bring to a boil.
    2. Cut the tops off the beets and reserve them. Quarter the beets and drop into the boiling liquid. Simmer until tender in the center but not mushy, about 15 minutes. Drain; set aside to drip dry.
    3. Cut the beet greens from one of the bunches crosswise into thin shreds, stopping at the stems. (Reserve the remaining greens for another dish.) Wash the beet greens in plenty of water and dry in a salad spinner or on paper towels. Toss the dried greens with the remaining 2 tablespoons vinegar, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
    4. Peel the cooked beets; cut into thin slices grate the daikon through the large holes of a hand grater or with a food processor.
    5. To assemble, spread the beet greens on a platter. Arrange the sliced beets over the greens; season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Mound the shredded daikon in the center. Pour the Orange Vinaigrette over the salad. Sprinkle on the orange zest and cilantro. Serve right away, or refrigerate for up to several hours.
    For the Orange Vinaigrette (Makes about 3/4 cup)
    Takes about 5 minutes
    1. Combine all of the ingredients in a small bowl and whisk together. Serve right away, or cover, refrigerate, and use within 3 days.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Heinz Apple Cider Vinegar - $2.89/ea
     32oz
     
      Loose Beets - $1.49/lb
     Farm Fresh
     
      Daikon - $2.49/lb
     Farm Fresh
     
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
     
      Navel Orange - $1.29/ea Save! 5 for $5.00
     Farm Fresh, Lg
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Spice Supreme Chili Powder - $1.19/ea
     4.37oz
     
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