Roasted Beet And Crab Salad
Ingredients
- 0.5 lb fresh beets
- 0.5 cup extra-virgin olive oil
- 0.3 cup rice wine vinegar
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground black pepper
- 1 lb fresh crabmeat, picked over for cartilage
- 0.3 cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp minced shallots
- 1 tbsp prepared horseradish, or to taste
- 0.5 cup one-day pickled red onions
- 1 tbsp fresh parsley, finely chopped
Instructions
- 1
Preheat the oven to 400°F (200°C). Trim the tops and bottoms from the beets. Place in a small roasting pan with water coming ⅓ of the way up the sides. Cover tightly with foil and roast for 30 to 35 minutes until tender. Cool slightly, about 20 minutes, then rub off the skins. Using a mandoline, slice the beets very thin. Reserve ¼ cup of the beet liquid.
- 2
Whisk the olive oil and rice wine vinegar together; season with salt and pepper. Toss the beet slices with the vinaigrette, cover, and refrigerate for at least 6 hours.
- 3
In a mixing bowl, combine the crabmeat, mayonnaise, sour cream, shallots, and horseradish. Toss gently and season with salt and pepper.
- 4
To plate: divide the marinated beet slices among 4 plates. Mound the crab salad in the center of each plate. Top with the pickled red onions. Drizzle the reserved beet liquid around the edge of each plate. Garnish with parsley.