Beet, Pickled Cherry and Crispy Shallot Salad

Name: Beet, Pickled Cherry and Crispy Shallot Salad
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 larges beets, quartered; 4 servings Canola oil, for frying; 85 grams 1/2 cup dried sour cherries; 1 teaspoon fennel seeds; 3 garlic cloves, smashed; 1 Tbsp freshly squeezed lemon juice; 113 grams mizuna or mesclun; 59 milliliters extra-virgin olive oil; 118 milliliters red wine vinegar; 4 servings Salt and freshly ground black pepper; 4 larges shallots, very thinly sliced; 59 milliliters sugar; 4 thyme sprigs

Beet, Pickled Cherry and Crispy Shallot Salad might be just the side dish you are searching for. One portion of this dish contains about 3g of protein, 15g of fat, and a total of 249 calories. This recipe serves 4. It is a good option if you're following a gluten free and vegan diet. If you have shallots, fennel seeds, cherries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Vinegar

Garlic

Beet

Thyme

Equipment you will use

Baking Pan

Aluminum Foil

Let cool slightly.

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.

Ingredients you will need

Fennel Seeds

Cherries

Vinegar

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat and let stand for 30 minutes.

In a large saucepan, heat 2 inches of canola oil over moderately high heat until shimmering.

Ingredients you will need

Canola Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Shallot

Equipment you will use

Slotted Spoon

Paper Towels

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Cherries

Beet

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cherries

Shallot

Greens