Beet Salad with Cornbread Croutons and Country Ham

Name: Beet Salad with Cornbread Croutons and Country Ham
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 6 servings Aged balsamic vinegar; 12 inches diameter baby beets (preferably assorted colors), trimmed; 1 teaspoon baking powder; 0 teaspoons baking soda; 1 bay leaf; 6 Tbsps (3/4 stick) butter, divided; 237 milliliters buttermilk; 79 milliliters White Lily all purpose flour or cake flour; 6 servings Coarse kosher salt; 237 milliliters grind cornmeal; 85 grams very thinly sliced country ham or prosciutto; 2 teaspoons Dijon mustard; 1 large egg; 6 servings Fleur de sel; 142 grams log soft fresh goat cheese, crumbled; 118 milliliters fresh grapefruit juice; 59 milliliters fresh lemon juice; 1 Peel from lemon (yellow part only), cut into thin 2-inch-long strips; 6 servings Olive oil; 118 milliliters fresh orange juice; 1 Peel from orange (orange part only), cut into thin 2-inch-long strips; 4 teaspoons teaspoons minced plus 1 tablespoon chopped fresh Italian parsley; 6 Tbsps peanut oil; 2 teaspoons cracked black pepper; 6 servings Cracked black peppercorns; 2 Tbsps sorghum syrup* or honey; 3 smalls sweet onions (such as Vidalia or Maui; about 1 pound), cut crosswise into 1/2-inch-thick slices; 6 larges fresh thyme sprigs; 177 milliliters water

You can never have too many side dish recipes, so give Beet Salad with Cornbread Croutons and Country Ham a try. This recipe makes 6 servings with 672 calories, 15g of protein, and 51g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of peel from lemon, lemon juice, thyme sprigs, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Mix first 6ingredients in 13x9x2-inch glass bakingdish.

Add beets and toss to coat. Coverwith foil and roast until beets are tender,about 45 minutes. Cool; peel.

Ingredients you will need

Beet

Equipment you will use

Aluminum Foil

Place 9- or 10-inch-diametercast-iron skillet in oven; preheatto 400°F.

Equipment you will use

Frying Pan

Oven

Whisk first 5 ingredients inmedium bowl. Melt 4 tablespoons butter.

Ingredients you will need

Butter

Equipment you will use

Whisk

Bowl

Whisk melted butter, buttermilk, and egg inanother medium bowl.

Ingredients you will need

Buttermilk

Butter

Egg

Equipment you will use

Whisk

Bowl

Add wet ingredientsto dry ingredients; whisk batter to blend.

Equipment you will use

Whisk

Place 2 tablespoons butter in hotskillet; swirl to coat.

Ingredients you will need

Butter

Add batter.

Bake untiltop is golden and tester inserted into centercomes out clean, 18 to 20 minutes. Coolin skillet. DO AHEAD: Can be made 1 dayahead. Cover; store at room temperature.

Equipment you will use

Oven

Frying Pan

Add enoughwater to small saucepan to measure 11/2inches; bring to boil.

Equipment you will use

Sauce Pan

Add orange peel.Blanch 1 minute; drain. Repeat blanchingprocedure with lemon peel; reserve lemonpeel for serving. Return orange peel tosame pan and add orange juice, grapefruitjuice, and sorghum syrup. Bring to boil,reduce heat to medium-low, and simmeruntil reduced to generous 1/3 cup, about 20minutes.

Ingredients you will need

Orange Juice

Orange Zest

Lemon Peel

Sorghum

Syrup

Equipment you will use

Frying Pan

Whisk lemon juice and mustardin medium bowl; whisk in oil.

Ingredients you will need

Lemon Juice

Cooking Oil

Equipment you will use

Whisk

Bowl

Whiskin orange-grapefruit reduction. Seasonvinaigrette with salt and pepper. DO AHEAD: Can be made 4 hours ahead.

Ingredients you will need

Salt And Pepper

Grapefruit

Reduction

Orange

Letstand at room temperature.

Preheat broiler. Line smallbaking sheet with foil.

Equipment you will use

Broiler

Aluminum Foil

Place onion sliceswith rings intact on sheet.

Ingredients you will need

Onion

Brush withoil; sprinkle with coarse salt. Broil onionsuntil browned, watching closely to preventburning, about 10 minutes. Turn and broiluntil browned, about 5 minutes longer.

Ingredients you will need

Coarse Salt

Reduce oven temperature to 375°F.

Equipment you will use

Oven

Cutcornbread into 1/2-inch cubes. Spray rimmedbaking sheet with nonstick spray.

Spreadcornbread in even layer on prepared sheet.Toast until golden brown around edges,turning occasionally, about 35 minutes.

Ingredients you will need

Toast

Reduce oven temperature to 350°F.Line rimmed baking sheet with parchmentpaper. Arrange ham in single layer onprepared baking sheet. Top with anothersheet of parchment paper, then anotherrimmed baking sheet to press ham. Roastuntil ham is crisp, 10 to 20 minutes,depending on thickness of ham.

Ingredients you will need

Ham

Equipment you will use

Baking Paper

Baking Sheet

Oven

Removetop baking sheet and parchment paper.Cool. Break ham into bite-size pieces.

Ingredients you will need

Ham

Equipment you will use

Baking Paper

Baking Sheet

Whisk 4 teaspoons minced parsleyinto vinaigrette.

Ingredients you will need

Vinaigrette

Equipment you will use

Whisk

Mix in reserved lemonpeel. Quarter beets. Toss with some ofvinaigrette (if using assorted colors, toss inseparate bowls).

Ingredients you will need

Beet

Equipment you will use

Bowl

Sprinkle with fleur de seland cracked black pepper. Separate onionrings. Divide rings among plates in singlelayer. Arrange beets in and around onionrings.

Ingredients you will need

Cracked Black Peppercorns

Beet

Sprinkle goat cheese over. Scatterham and croutons over.

Ingredients you will need

Goat Cheese

Croutons

Sprinkle fleur desel and 1 tablespoon chopped parsley over.

Ingredients you will need

Parsley

Drizzle with some of remaining vinaigretteand aged balsamic vinegar.

Ingredients you will need

Aged Balsamic Vinegar

* A syrup made from the cooked juice ofsorghum cane; available at specialty foodsstores and at muddypondsorghum.com.

Ingredients you will need

Juice

Syrup

** A type of sea salt; available at somesupermarkets and at specialty foods stores.

Ingredients you will need

Sea Salt

Equipment

Ingredients

Servings:

6servings

Aged balsamic vinegar 12inches

diameter baby beets (preferably assorted colors), trimmed 1teaspoon

baking powder 0teaspoons

baking soda 1

bay leaf 6Tbsps

(3/4 stick) butter, divided 237milliliters

buttermilk 79milliliters

White Lily all purpose flour or cake flour 6servings

Coarse kosher salt 237milliliters

grind cornmeal 85grams

very thinly sliced country ham or prosciutto 2teaspoons

Dijon mustard 1large

egg 6servings

Fleur de sel 142grams

log soft fresh goat cheese, crumbled 118milliliters

fresh grapefruit juice 59milliliters

fresh lemon juice 1

Peel from lemon (yellow part only), cut into thin 2-inch-long strips 6servings

Olive oil 118milliliters

fresh orange juice 1

Peel from orange (orange part only), cut into thin 2-inch-long strips 4teaspoons

teaspoons minced plus 1 tablespoon chopped fresh Italian parsley 6Tbsps

peanut oil 2teaspoons

cracked black pepper 6servings

Cracked black peppercorns 2Tbsps

sorghum syrup* or honey 3smalls

sweet onions (such as Vidalia or Maui; about 1 pound), cut crosswise into 1/2-inch-thick slices 6larges

fresh thyme sprigs 177milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Fess Parker Santa Barbara Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 9 dollars per bottle.