Cuisinart PSC-350 - Manual (Page 51)

 
■

S
ide
d
iSheS
Roasted Beet Salad
 pounds fresh beets
 tablespoons white balsamic
vinegar or fruit flavored vinegar
½ teaspoon Dijon-style mustard
¼ teaspoon kosher salt
¹∕

teaspoon freshly ground pepper
 tablespoons vegetable oil
½ tablespoons walnut oil
 bunch watercress, washed,
dried, tough stems removed
 head of endive, cut into ¼-inch
pieces on the diagonal
½ cup shelled white pistachios,
lightly salted
Makes 8 servings
Remove stems and leaves from beets, leaving about  inches of stem. Scrub beets
well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart
® Slow
Cooker. Cover and press the on/off button to turn the unit on. Set time to ½
hours and press High. Once beets are cooked through, remove to cool. Turn off
slow cooker.
Once beets are cool enough to handle, rub each with a paper towel to remove
the skins. (Beets may be sliced or diced and served warm at this point.) Cool/
chill whole beets while preparing salad. Place vinegar, mustard, salt, and pepper
in a small bowl. Whisk to emulsify. Add the oils in a slow, steady stream while
whisking, and continue whisking to emulsify; reserve. (The dressing may also be
prepared in a food processor or blender.) Cut cooled beets into ½-inch cubes;
reserve. Place a wide layer of watercress on a large serving platter. Next, make
a narrower layer of endive slices. Top with a mound of beets. Sprinkle with
pistachios. Drizzle with vinaigrette.
Note:
Salad may also be composed on  individual plates.
Nutritional information per serving:
Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g
• chol. 0mg • sod. 575mg • calc. 122mg • fiber 8g