Beet-and-Orange-Infused Daikon with Onion Puree

Name: Beet-and-Orange-Infused Daikon with Onion Puree
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters warm cooked basmati rice; 2 beets, peeled and shredded; 59 milliliters Campari; 340 grams daikon, about 2 inches in diameter, peeled and cut into three 2-inch lengths; 355 milliliters fresh orange juice; 1 Tbsp potato starch; 2 mediums red onions, minced; 2 Tbsps white rum; 6 servings Salt; 3 Tbsps unsalted butter

Beet-and-Orange-Infused Daikon with Onion Puree is a gluten free and vegetarian recipe with 6 servings. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 218 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have warm basmati rice, beets, daikon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

In a bowl, combine the orange juice, Campari, rum and shredded beets; refrigerate overnight. Strain the beet mixture through a fine sieve into a small saucepan, pressing on the solids.

Ingredients you will need

Orange Juice

Campari

Beet

Rum

Equipment you will use

Sauce Pan

Sieve

Bowl

Whisk in the potato starch. Simmer over moderate heat, whisking until thickened, about 1 minute. Season with salt, pour into a bowl and let cool.

Ingredients you will need

Potato Starch

Salt

Equipment you will use

Whisk

Bowl

In a saucepan of boiling salted water, cook the daikon until crisp-tender, 8 minutes.

Ingredients you will need

Daikon Radish

Water

Equipment you will use

Sauce Pan

Drain and let cool; pat dry. Halve each piece of daikon lengthwise, then arrange the pieces on a work surface, cut side down. Make very thin lengthwise slices, stopping 1/3 inch from the top. Stand the daikon fan, sliced ends down, in the beet infusion until the ends are deep magenta, about 1 hour; occasionally spoon liquid over the top.

Ingredients you will need

Daikon Radish

Beet

In the small saucepan, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the red onions and a pinch of salt. Cover and cook over low heat, stirring, until very soft, 15 minutes.

Ingredients you will need

Red Onion

Salt

Scrape into a blender and puree. Return the puree to the saucepan. Cook over moderate heat, stirring, until thick, 10 minutes; season with salt.

Ingredients you will need

Salt

Equipment you will use

Sauce Pan

Blender

Carefully drag a daikon fan across each of 6 plates; set on the plate. Stir 1/4 cup of the beet infusion into the warm basmati rice. Mound the rice and the onion puree on the plates and serve.

Ingredients you will need

Basmati Rice