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| | Home » Food and Wine Recipes » Recipes for Starters, Snacks and Salads » Roasted Beet Salad with Lemon Crème Fraîche |
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Roasted Beet Salad with Lemon Crème Fraîche | |
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Starters, snacks and salads occupy an important place in the menu card for any occasion. Be it informal household parties, or be it wedding ceremonies – salads form an integral part of the main meal course. The components of a salad preparation often help in digestion. Speaking of salads and the name of roasted beet salad with lemon crème fraîche is worth considering. It has grown in popularity among various culinary schools. Here at Foodandwinehub.com, you will get to know about the recipes for roasted beet salad with lemon crème fraîche.
This healthy vegetarian preparation is ideal to be served with a host of rich and oily food items. It takes about an hour to prepare a refreshing dish of roasted beet salad with lemon crème fraîche.
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Ingredients of roasted beet salad with lemon crème fraîche
2 pounds of baby beets (without tops)
1 large red onion, chopped across 1/2-inch thick and divided into rings
1 tablespoon of yellow mustard seeds
1 tablespoon of acacia honey
5 bay leaves
1 bunch watercress, without thick stems
2 tablespoons of extra-virgin olive oil
1/4 cup of water
1 tablespoon of fresh lemon juice
1.5 cups of balsamic vinegar
1 cup of dry red wine
Salt and freshly ground pepper
1 tablespoon of sugar
1/2 cup of crème fraîche
1/2 teaspoon of finely ground lemon spice
Directions
Put the onion rings in a large heat shield bowl or jar. In a medium sized cooking pan, blend the balsamic vinegar with honey, mustard seeds and bay leaves. Heat the blend in a moderate heat and bake for quarter of an hour. Pour the hot liquid over the onion rings and submerse them. Put on the lid and refrigerate overnight.
Heat up the oven beforehand at 375° Celsius. In a medium saucepan, toss the beets with water and olive oil. Wrap up with foil and cook until softened for about three quarter of an hour. Allow the beets to cool in their braising liquid. Rind the beets, place them to the liquid and soften with salt and pepper.
In the meantime, take a small saucepan and boil the red wine with sugar over high heat until turned thick
Keep flipping through the pages of Foodandwinehub.com for more recipes for starters, snacks and salads.
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