Friday, December 10, 2010

Beet Carpaccio

¼ cup sour cream
2 T extra virgin olive oil
1 T red wine vinegar
1 T minced shallot
Salt and pepper to taste
1-2 T vegetable oil, for frying
4-8 sage leaves, roughly chopped
2 cups arugula or mixed greens
2 T lemon juice
4 Roasted Beets, peeled and sliced
¼ cup pine nuts, toasted

To make the dressing whisk together the sour cream, extra virgin olive oil, vinegar and shallot. Season with salt and pepper. Set aside in refrigerator until ready to use.

Heat vegetable oil in a small skillet till shimmering. Add sage leaves and fry, 5 – 10 seconds. Transfer to paper towel with slotted spoon.

Toss arugula or mixed greens with lemon juice and a drizzling of olive oil. Season with salt and pepper.

Divide beet slices in rows on half of the salad plates. Place a handful of the greens on the other half of the plate. Drizzle creamy dressing on entire plate. Sprinkle salad with fried sage and pine nuts.

Roasted Beets: place beets in a foil pouch and place in 400 degree oven for about 35 minutes, until fork tender.
NOTE: The fried sage seems like a lot of work, but it is worth it. The fried bits of sage make this salad!

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