Raw Beets With Sherry Vinaigrette Food

AGED SHERRY VINAIGRETTE

Steps:

• In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

RAW BEETS WITH SHERRY VINAIGRETTE

Steps:

• Peel and grate 1 pound beets.
• Make a vinaigrette with 1 minced shallot, 2 teaspoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon sherry vinegar and chopped parsley or tarragon (really nice).
• Toss with the beets; taste, and adjust the seasoning.
• Garnish: Parsley

RAW BEETS WITH ORANGE-CORIANDER VINAIGRETTE

Steps:

• Prepare an ice-water bath; set aside. Peel beets. Using a mandoline, thinly slice into rounds. Transfer to ice-water bath; refrigerate 30 minutes.
• Meanwhile, whisk together orange juice, vinegar, and honey in a medium bowl. Add oil in a slow, steady stream, whisking until emulsified. Whisk in coriander and orange zest. Season with salt and pepper. Cover, and set aside.
• Drain beets, and pat dry. Add beets to dressing; toss to combine. Let stand 5 minutes before serving.

COLORFUL BEET SALAD ON ARUGULA WITH SHERRY VINAIGRETTE

Steps:

• Heat (toaster) oven to 400 degrees.
• Wash beets and cut the stalks. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.
• Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.
• To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
• Toss beets with the vinaigrette and serve on a bed of arugula.

RAW BEET SALAD

Steps:

• Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
• Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

FOUR BEET SALAD ON ARUGULA WITH SHERRY VINAIGRETTE

Steps:

• Heat oven to 400 degrees. Wash beets and cut the stalks to 1/2 inch. Reserve beet greens. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.
• Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.
• To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
• Toss beets with the vinaigrette and serve on a bed of arugula.