Beet and Mandarin Salad with Cranberry Dressing
Salads • European
Description
You can make cranberry puree by blending 100 grams of frozen cranberries and straining the result through a fine sieve.
Ingredients
- Beetroot 3 pieces
- Mandarins 3 pieces
- Olive Oil 0 fl oz
- Red Wine Vinegar 1 tablespoon
- Spanish onions 0 oz
- Watercress 1 bunch
- Salt to taste
- Ground Black Pepper to taste
- Chestnut puree 3 spoons
Step-by-Step Guide
Step 1
Wash the small beets and cut off the tops. Place them in a microwave-safe bowl, cover with water, seal with plastic wrap, and microwave for 15 minutes. Meanwhile, grate the zest from the mandarins (you will need two heaping teaspoons). Using a sharp knife, cut off the tops and bottoms of the mandarins, peel them, and carefully remove the membranes.
Step 2
Slice into rings, removing the pits.
Step 3
Whisk together the butter, cranberry puree, vinegar, and zest. Season with salt and pepper, then add the onion, sliced into thin half-moons. Peel the beets, then cut them into round wedges. Place in a bowl, and season with salt and pepper.
Step 4
On a large plate, arrange the watercress, then top with slices of beetroot and mandarin. Use a fork to add the scallions. Drizzle generously with dressing.
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