Roasted Beets, Kiwi and Baby Greens with Green-Peppercorn Vinaigrette
From Forklore: Tales from an American Bistro
Green-Peppercorn Vinaigrette
1 Tablespoon green peppercorns in brine, drained
1/3 cup white-wine or white-balsamic vinegar
1 shallot, minced
1 clove garlic, minced
1 Tablespoon plus 1 teaspoon hone
1 teaspoon salt
freshly ground black pepper
2/3 cup olive oil
Combine peppercorns, vinegar, shallot, garlic, honey, salt and pepper in a food processor and puree the mixture. With the processor running, add olive oil in a slow, steady stream, allowing mixture to emulsify. Transfer to a container and set aside. (Can be made up to a week in advance and stored in refrigerator.)
Roasted Beets, Kiwi and Baby Greens
4 medium red beets, roasted or cut into quarters (or eighths if beets are very large.)*
4 ripe kiwis, peeled, cut into quarters
baby arugula or other baby greens
(photo has a bit of goat cheese)
In a bowl, mix beets and kiwis with approximately 1/4 cup of vinaigrette. Place equal parts of beets and kiwi on four chilled plates. Arrange salad on plate. Drizzle dressing around plate.
*Roasting Beets:
Preheat oven to 350 F. Place beets in a roasting pan and cover with water. Cover pan with foil and roast in oven for about 1 hour or until beets are fork tender. Allow them to cool in liquid. When cool, remove their peels, using your fingers or a pairing knife. Beets and be prepared 2 days in advance and stored in the refrigerator.
From Forklore: Tales from an American Bistro
Green-Peppercorn Vinaigrette
1 Tablespoon green peppercorns in brine, drained
1/3 cup white-wine or white-balsamic vinegar
1 shallot, minced
1 clove garlic, minced
1 Tablespoon plus 1 teaspoon hone
1 teaspoon salt
freshly ground black pepper
2/3 cup olive oil
Combine peppercorns, vinegar, shallot, garlic, honey, salt and pepper in a food processor and puree the mixture. With the processor running, add olive oil in a slow, steady stream, allowing mixture to emulsify. Transfer to a container and set aside. (Can be made up to a week in advance and stored in refrigerator.)
Roasted Beets, Kiwi and Baby Greens
4 medium red beets, roasted or cut into quarters (or eighths if beets are very large.)*
4 ripe kiwis, peeled, cut into quarters
baby arugula or other baby greens
(photo has a bit of goat cheese)
In a bowl, mix beets and kiwis with approximately 1/4 cup of vinaigrette. Place equal parts of beets and kiwi on four chilled plates. Arrange salad on plate. Drizzle dressing around plate.
*Roasting Beets:
Preheat oven to 350 F. Place beets in a roasting pan and cover with water. Cover pan with foil and roast in oven for about 1 hour or until beets are fork tender. Allow them to cool in liquid. When cool, remove their peels, using your fingers or a pairing knife. Beets and be prepared 2 days in advance and stored in the refrigerator.