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Root-to-Leaf eet Salad Parade Dail
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APRIL 15, 2015 – 3:31 PM – 0 COMMNTS
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 PARAD @parademagazine
The est wa to minimize food waste—and stretch our udget—is to use
everthing. This salad from chef Claton Chapman of The Gre Plume in
Omaha, Ne., demonstrates root-to-leaf cooking at its est. Serve it with
goat cheese on toasted aguette.
Root-to-Leaf eet Salad
SRVS
4
INGRDINTS
2 large red eets, with stems and leaves attached
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2 Tsp red wine vinegar
1 tsp sugar or hone
¼ tsp salt
Leaves from 1 thme sprig
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¼ cup olive oil
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1 Tsp minced flat-leaf parsle
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Zest of ½ lemon
2 Tsp chopped toasted pecans
DIRCTIONS
1. Preheat oven to 350°F.
2. Wash eets under cold running water. Remove stems and leaves; set
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aside. Dr eets and wrap in foil. ake 45 minutes or until tender.
When eets are cool enough to handle, peel and cut in half lengthwise.
Cut into ¼-inch slices. Chill.
3. Remove leaves from stems. Roughl chop or tear leaves into ite-size
pieces; set aside. Cut stems on the ias into ¼-inch slices. Place stems
in a small owl.
4. ring vinegar to a oil in a small saucepan. Stir in sugar or hone, salt,
thme and pepper to taste; pour over stems. Let stand at least 20
minutes or while eets finish aking.
5. Drain pickling liquid from stems. Comine pickling liquid, oil and 2 eet
slices in a lender; puree until smooth.
6. Toss eets, greens, parsle, zest and pecans with vinaigrette. Top with
pickled eet stems.
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Roast the eets and pickle the stems up to one da ahead. Prep the
vinaigrette and assemle the salad just efore serving.
KITCHN COUNTR
Serves 4.
KY TAGS
eet salad
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