My F&W
quick save (...)
Beet, Pickled Cherry and Crisp Shallot Salad
© James Baigrie

Beet, Pickled Cherry and Crispy Shallot Salad

  • ACTIVE: 45 MIN
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Moroccans often start a big meal with several small salads, including one with marinated beets. Mourad Lahlou combines roasted beets with mizuna to create the large salad here.

  1. 2 large beets, quartered
  2. 1/4 cup extra-virgin olive oil
  3. 4 thyme sprigs
  4. 3 garlic cloves, smashed
  5. 1/2 cup red wine vinegar
  6. Salt and freshly ground black pepper
  7. 1/2 cup dried sour cherries (3 ounces)
  8. 1 teaspoon fennel seeds
  9. 1/4 cup sugar
  10. Canola oil, for frying
  11. 4 large shallots, very thinly sliced
  12. 1 tablespoon freshly squeezed lemon juice
  13. 4 ounces mizuna or mesclun
  1. Preheat the oven to 350°. In a small baking dish, toss the beets with the olive oil, thyme, garlic and 1/4 cup of the vinegar and season with salt and black pepper. Cover tightly with foil and roast for about 1 1/2 hours, until fork-tender. Let cool slightly.
  2. Meanwhile, in a small saucepan, combine the cherries with the fennel seeds, sugar, 3/4 cup of water and the remaining 1/4 cup of vinegar and bring to a simmer. Remove from the heat and let stand for 30 minutes.
  3. In a large saucepan, heat 2 inches of canola oil over moderately high heat until shimmering. Add the sliced shallots and cook over moderate heat, stirring, until they are golden brown, about 10 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain.
  4. Peel the beets and slice them 1/4 inch thick. Strain the beet cooking liquid into a large bowl. Spoon 2 tablespoons of the cherry pickling liquid into the bowl along with the lemon juice and whisk to combine. Season the dressing with salt and black pepper. Strain the cherries and discard the remaining pickling liquid.
  5. Arrange the beets on a platter. Toss the mizuna and cherries in the bowl with the dressing. Mound the greens over the beets, garnish with the fried shallots and serve.
Make Ahead The beets can be steamed one day in advance and refrigerated.

Suggested Pairing

Robust, juicy rosé.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.