| Cuisine: American | Type: Salad | Serves: |
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Source:
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Midwest Living Spring 2024 |
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Attributes:
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Comments:
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This was delicious, however it made a huge mess out of the pan it was cooked in. Next time use a throw-away aluminum one! |
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Serving Suggestions:
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Ingredients:
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1 pound beets, tops trimmed 3 cups kosher salt, or as needed 2 sprigs fresh thyme 1 tbs. whole coriander seeds 5 cardamom pods, lightly crushed 8 oz. spring greens, such as arugula, spinach, pea shoots, and/or baby kale 1/2 cup coarsely chopped fresh dill 1/2 cup fresh flat-leaf parsley leaves 1/2 cup fresh mint leaves, torn if large 1/2 cup labneh (see below), Greek yogurt or soft chèvre (goat cheese) 1/4 cup shaved or thinly sliced fennel bulb 1/4 cup thinly sliced red onion or shallot Spiced Pepitas 1 cup raw unsalted pepitas (pumpkin seeds) 1 tsp. olive oil 1 tsp. pure maple syrup 1/4 tsp. kosher salt 1/4 tsp. smoked paprika 1/4 tsp. ground cumin 1/8 tsp. cayenne pepper 1/8 tsp. ground cinnamon Orange-Thyme Dressing 1 cup orange juice 6 tbs. extra virgin olive oil 1/4 cup rice vinegar 1 tbs. chopped fresh thyme 1 tsp. honey 1 tsp. dijon mustard Salt Freshly ground pepper |
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Instructions:
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Preheat oven to 400°. Choose a baking dish just large enough to fit the whole beets. Add salt to dish until 1/2 inch deep. Scatter thyme, coriander seeds and cardamom pods over salt. Rinse beets and roll them in the salt while still damp, nestling them in. Cover dish tightly with foil. Bake until beets are tender when pierced with a fork, 45 minutes to 2 hours, depending on their size. Let cool 1 hour; rub skins off beets. If beets are petite, leave them whole. If large, cut into wedges. While beets roast, prepare Spiced Pepitas and Orange-Thyme Dressing. In a large bowl, combine greens, dill, parsley and mint. Spiced Pepitas In a small bowl, toss together raw unsalted pepitas (pumpkin seeds); olive oil and pure maple syrup; kosher salt, smoked paprika and ground cumin; and cayenne pepper and ground cinnamon. In a small skillet, toast pepitas over medium-low until browned and aromatic, tossing every 30 seconds or so. Transfer to a plate to cool. Orange-Thyme Dressing In a small saucepan, bring orange juice to a simmer over medium. Simmer until reduced by half, about 15 minutes. Transfer to a bowl and let cool. Whisk in extra virgin olive oil, rice vinegar, chopped fresh thyme, honey and Dijon mustard. Season with salt and freshly ground pepper. Assemble Salads Swipe 2 tablespoons labneh on one side of a plate. Add greens to the plate; top with beets, fennel, onion and Spiced Pepitas. Drizzle with dressing to taste. Learn More About Labneh Labneh, sometimes called yogurt cheese, is thicker than Greek yogurt. Buy it at Middle Eastern grocery stores or make your own: Line a fine-mesh sieve with 2 layers of cheesecloth and place over a bowl. Add 3/4 cup plain full-fat Greek yogurt, fold the cheesecloth over the yogurt and weigh it down with two 15-ounce cans. Let drain overnight in the refrigerator. Discard the liquid. You should end up with about 1/2 cup labneh. |
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2024-07-29