Yellow Beets and Cherry Salad
Yellow Beets and Cherry Salad
Beets and cherries make a perfect match in this fresh salad!
Antimo Cimino is a chef and travel consultant from Puglia, Southern Italy. He is the author of "Food You'll Make Love To: Ah Those Italians!" a cookbook of family recipes, short stories and travel tips. He moved to Portland twenty-three years ago and he now runs www.voomago.com, a travel company specialized in Tours to Italy. He takes people all over Italy, cooking with family and friends and giving people a very authentic experience of the Italian culture.
Makes 2 Servings
Ingredients
2 yellow beets
1/2 cup of pitted cherries, halved
1 cup frissee’ salad (or any lettuce)
1 lemon
1 orange
2 Tablespoons of raspberry juice (use a sieve to extract)
1 Tablespoon chopped walnuts
2 thin slices of watermelon radish
Fresh mint leaves
Extra virgin olive oil
Balsamic vinegar cream
Edible flowers to decorate
Salt
Preparation
Boil the beets till soft through the center, peel and cool.
Cut them at the desired thickness and set aside.
Place the pitted cherries in a saucepan with a little olive oil over high hear. Brown lightly. Add the juice and pulp of one orange and half a lemon and some salt. Allow the juice to reduce until a little thick. Take off the heat and set to the side.
In a bowl or dish, start assembling your salad starting with the beets. Use a little creativity. Add the cherry sauce, a sprinkle of salt, greens, a few drops of balsamic vinegar cream and of raspberry juice. Finish with chopped walnuts, fresh mint leaves, a couple of edible flowers and a slice of watermelon radish.