Food recipes
Root Navel Salad
Root Navel Salad
Ingredients:
6 medium beets, any greens and root ends removed
6 large navel oranges
¼ cup raspberry vinegar
2 tablespoons roasted walnut oil
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
¼ pound ricotta salata cheese
Directions:
1. Position the rack in the center of the oven and heat to 375°F.
2. To make the croutons: Whisk the flour, baking soda, cinnamon, ginger, chipotle
powder, cloves, and salt in a large bowl until the spices are mixed evenly throughout
the flour.
3. Place the walnut oil and brown sugar in a large food processor and process until
well combined, about 30 seconds. Add the egg and continue processing until smooth,
scraping down the inside of the bowl once. Add the molasses and process until again
smooth.
4. Pour in the flour mixture and process until a smooth batter. Scrape down the inside
of the bowl once again, add the coffee, and process until uniform.
5. Use some walnut oil on a paper towel to grease the inside of a 9 x 13-inch baking
dish. Pour the batter into the baking dish and smooth it even with a rubber spatula.
Bake until set but still soft, even spongy, about 13 minutes. Remove the baking pan
from the oven but leave the oven on. Immediately turn the gingerbread cake out by
setting a cutting board over the still hot baking dish, inverting them both, and then
removing the baking dish.
6. Cut the cake into 1-inch squares while still warm and place on a large rimmed
baking sheet. Bake until toasted and a little crisp, about 15 minutes, tossing once. Turn
the squares out onto a wire rack and cool completely, about 2 hours.
7. To make the salad: Put about 2 inches of water in a pan underneath a vegetable
steamer and bring to a boil over high heat. Peel the beets and cut them into quarters,
leaving 2 inches of the root and about 1 inch of the stems attached. Set them in the
steamer, cover, reduce the heat to medium, and steam until tender, about 15 minutes.
Cool for a few minutes, then slice each quarter in half or even in thirds.
8. Make orange supremes from the oranges: Cut off a small slice of each fruit’s top
and bottom so the round fruit can stand steadily on the counter. Use a sharp paring
knife to cut the peel off the flesh in long arcs, starting at the top and following down
along the natural curve of the fruit. Cut far enough into the flesh to remove the white
pith and membrane layer but not so far as to damage the pulp. Once peeled, hold the
fruit in one hand over a serving bowl, then use the paring knife to cut between the flesh
and the white membranes separating the individual segments, allowing these to fall
into the bowl along with any juice. Discard any membranes and the peel; quaff the
juice at will.
9. Whisk the vinegar, oil, salt, and pepper in a large bowl. Add the beet bits and
orange supremes and toss well. Plate up the salads. Shave some ricotta salata over
each serving and top with a handful of the croutons (or maybe more).
• AHEAD
•
Make the croutons up to 1 day in advance. Store the cooled croutons in a sealed plastic bag.
Ingredients:
6 medium beets, any greens and root ends removed
6 large navel oranges
¼ cup raspberry vinegar
2 tablespoons roasted walnut oil
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
¼ pound ricotta salata cheese
Directions:
1. Position the rack in the center of the oven and heat to 375°F.
2. To make the croutons: Whisk the flour, baking soda, cinnamon, ginger, chipotle
powder, cloves, and salt in a large bowl until the spices are mixed evenly throughout
the flour.
3. Place the walnut oil and brown sugar in a large food processor and process until
well combined, about 30 seconds. Add the egg and continue processing until smooth,
scraping down the inside of the bowl once. Add the molasses and process until again
smooth.
4. Pour in the flour mixture and process until a smooth batter. Scrape down the inside
of the bowl once again, add the coffee, and process until uniform.
5. Use some walnut oil on a paper towel to grease the inside of a 9 x 13-inch baking
dish. Pour the batter into the baking dish and smooth it even with a rubber spatula.
Bake until set but still soft, even spongy, about 13 minutes. Remove the baking pan
from the oven but leave the oven on. Immediately turn the gingerbread cake out by
setting a cutting board over the still hot baking dish, inverting them both, and then
removing the baking dish.
6. Cut the cake into 1-inch squares while still warm and place on a large rimmed
baking sheet. Bake until toasted and a little crisp, about 15 minutes, tossing once. Turn
the squares out onto a wire rack and cool completely, about 2 hours.
7. To make the salad: Put about 2 inches of water in a pan underneath a vegetable
steamer and bring to a boil over high heat. Peel the beets and cut them into quarters,
leaving 2 inches of the root and about 1 inch of the stems attached. Set them in the
steamer, cover, reduce the heat to medium, and steam until tender, about 15 minutes.
Cool for a few minutes, then slice each quarter in half or even in thirds.
8. Make orange supremes from the oranges: Cut off a small slice of each fruit’s top
and bottom so the round fruit can stand steadily on the counter. Use a sharp paring
knife to cut the peel off the flesh in long arcs, starting at the top and following down
along the natural curve of the fruit. Cut far enough into the flesh to remove the white
pith and membrane layer but not so far as to damage the pulp. Once peeled, hold the
fruit in one hand over a serving bowl, then use the paring knife to cut between the flesh
and the white membranes separating the individual segments, allowing these to fall
into the bowl along with any juice. Discard any membranes and the peel; quaff the
juice at will.
9. Whisk the vinegar, oil, salt, and pepper in a large bowl. Add the beet bits and
orange supremes and toss well. Plate up the salads. Shave some ricotta salata over
each serving and top with a handful of the croutons (or maybe more).
• AHEAD
•
Make the croutons up to 1 day in advance. Store the cooled croutons in a sealed plastic bag.
Printed from https://recipe.bluelayer.org/recipe/74608/root-navel-salad