Roasted Beet And Crab Salad
Instructions:
- 1/2 Pound Fresh beets
- 1/2 Cup Extra virgin olive oil
- 1/4 Cup Rice wine vinegar
- Salt; to taste
- Freshly ground black pepper; to taste
- 1 Pound Crab meat; picked over
- 1/4 Cup Homemade or store bought mayonnaise
- 2 Tablespoon Sour cream
- 2 Tablespoon Minced shallots
- 1 Tablespoon Prepared horseradish; or to taste
- 1/2 Cup One day pickled red onions
- 1 Tablespoon Finely chopped parsley
- Cut the tops and bottoms off the beets.
- Place the beets in a small roasting pan and fill the pan with water coming 1/3 of the way up the pan. Cover the pan with aluminum foil.
- Place the pan in the oven and roast for about 30 to 35 minutes or until the beets are tender.
- Cool slightly, about 20 minutes, and rub off the skin.
- Using a mandoline, thinly slice the beets.
- Reserve 1/4 cup of the beet liquid.
- In a mixing bowl, whisk the olive oil and rice wine vinegar together. Season with salt and pepper. Toss the beets with vinaigrette, cover and chill for 6 hours.
- In a mixing bowl, toss the crab meat, mayonnaise, sour cream, shallots and horseradish together. Season the salad with salt and pepper.
- To assemble, divide the beet slices into fourths.
- Cover the center of each plate with the beet slices.
- Mound the crab salad over the beet slices on each plate.
- Place a fourth of pickles on top of each mound of crab salad.
- Drizzle the reserved beet water around the edge of each plate. Garnish with parsley.
- This recipe yields 4 servings.