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| Avocado and Beet Salad |
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| Chef John Bubala, Thyme, Chicago |
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| INGREDIENTS |
QUANTITY |
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| Red beets |
1-1/2 pounds |
| Golden beets |
1-1/2 pounds |
| Olive oil, divided |
4 tablespoons |
| Dried sour cherries |
1 cup |
| Dry white wine |
1 cup |
| Brandy |
1/4 cup |
| Sherry vinegar |
1 tablespoon |
| Salt |
To taste |
| Ground black pepper |
To taste |
| Pecan halves |
2 cups |
| Butter |
2 tablespoons |
| Sugar |
1 tablespoon |
| Minced fresh thyme |
1 tablespoon |
| Ground red pepper |
To taste |
| Ripe Mexican Hass avocados |
4 (about 2 pounds) |
| Baby arugula |
6 to 8 cups |
| Feta cheese, crumbled |
1/2 cup |
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| 1 |
Preheat oven to 350°F.
In a bowl, toss beets with 2 tablespoons of
the olive oil. Arrange on baking sheets; roast
until just tender, about 1 hour; cool. |
| 2 |
To
make Sour Cherry Dressing: In a skillet,
combine cherries, wine and brandy. Bring to
a boil over high heat; reduce heat to low and
cook, covered, for 5 minutes. Transfer mixture
to a blender container and puree while still
warm. Blend in the remaining 2 tablespoons oil,
the sherry vinegar, salt and pepper. Transfer
to a small pitcher; set aside. |
| 3 |
To
make Sugared Pecans: In a dry skillet,
over low heat, heat pecans until they begin
to shine. Add butter, sugar, thyme and red pepper.
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Increase heat to medium;
cook and stir until sugar dissolves and coats
pecans. Turn mixture onto a baking sheet to
cool. |
| 4 |
Peel and thinly slice roasted
beets. Cut avocados lengthwise in halves; twist
to separate; remove pits by striking lightly
with a knife blade and twisting; with a spoon,
scoop flesh from shells; thinly slice. |
| 5 |
Fan avocado slices on 12
salad plates, dividing evenly. Arrange beet
slices and arugula around avocados. Sprinkle
with Sugared Pecans and feta cheese. Drizzle
with Sour Cherry Dressing.
YIELD: 12 portions |
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