King Crab With Celeriac Apple And Beet Salad Food

BEET AND APPLE SALAD

Steps:

• Toss the apple, celery and shallots in a bowl with the lemon juice.
• Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

CELERY-ROOT AND BEET SALAD

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
• While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
• Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

QUICK PICKLED BEETS

Steps:

• Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.
• Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.

BEET SALAD WITH GOAT CHEESE, GREEN APPLE, AND HONEY

Steps:

• Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
• Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
• Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
• Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

KING CRAB WITH CELERIAC, APPLE, AND BEET SALAD

Steps:

• Place beets in a medium saucepan. Add enough water to cover and a generous amount of salt. Bring to a boil over high heat and cook until beets are tender and easily pieced with the tip of a paring knife, about 1 hour. Drain and rinse beets under cold water; peel and pat dry. Cut beets in half lengthwise and thinly slice on a mandoline.
• Place a 9-by-6-inch piece of parchment paper on your work surface, with short ends parallel to edge of work surface. Starting at the top of the parchment paper, lay slices of yellow beets across the top of the parchment, slightly overlapping one another, and extending over the top and sides of the parchment. Using the red beets, place a second row of beets, slightly overlapping each other, so that they overlap the layer of yellow beets by half, and extend over the sides of the parchment. Continue layering process, alternating yellow and purple beets, until parchment is covered with beets. You may not need to use all the beets. Trim beets to size of parchment paper.
• Cover beets with an 11-by-8-inch sheet of parchment paper and carefully invert beets onto second piece of parchment. Remove first piece of parchment and discard. Using a very sharp knife, cut layered beets lengthwise on parchment into 4 equal strips; set aside.
• Place orange peel and juice in a small saucepan over medium heat. Cook until juice is reduced to about 2 tablespoons. Transfer orange mixture to a medium bowl and whisk in olive oil, lemon juice, and mustard; season with salt and pepper. Set vinaigrette aside.
• Place celeriac and apples in a medium bowl; drizzle over 3 tablespoons of vinaigrette and season with salt. Toss until well combined.
• Carefully invert one of the strips of beets onto each of 4 serving plates; peel off parchment and discard. Divide celeriac mixture between the 4 plates. Top each with 3 1/2 ounces crab meat. Garnish with mache and orange peel; drizzle with remaining vinaigrette. Serve immediately.