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Roasted Beet And Crab Salad
1
1
1
/2 Pound Fresh beets
/2 Cup Extra−virgin olive oil
/4 Cup Rice wine vinegar
Salt; to taste
Freshly−ground black pepper; to taste
1
1
2
2
1
1
1
1
Pound Crab meat; picked over
/4 Cup Homemade or store bought mayonnaise
Tablespoon Sour cream
Tablespoon Minced shallots
Tablespoon Prepared horseradish; or to taste
/2 Cup One−day pickled red onions
Tablespoon Finely−chopped parsley
/2 Fat; 0 Other Carbohydrates
Cut the tops and bottoms off the beets. Place the beets in a small roasting
pan and fill the pan with water coming 1/3 of the way up the pan. Cover the
pan with aluminum foil. Place the pan in the oven and roast for about 30 to
3
5 minutes or until the beets are tender. Cool slightly, about 20 minutes,
and rub off the skin. Using a mandoline, thinly slice the beets. Reserve 1/4
cup of the beet liquid. In a mixing bowl, whisk the olive oil and rice wine
vinegar together. Season with salt and pepper. Toss the beets with
vinaigrette, cover and chill for 6 hours. In a mixing bowl, toss the crab
meat, mayonnaise, sour cream, shallots and horseradish together. Season the
salad with salt and pepper. To assemble, divide the beet slices into
fourths. Cover the center of each plate with the beet slices. Mound the crab
salad over the beet slices on each plate. Place a fourth of pickles on top
of each mound of crab salad. Drizzle the reserved beet water around the edge
of each plate. Garnish with parsley. This recipe yields 4 servings.
Roasted Beet And Crab Salad
512
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