Beet Salad with Cornbread Croutons and Country Ham

Beet Salad with Cornbread Croutons and Country Ham
Photo by Patricia Heal

Ingredients

  • ¼ teaspoon baking soda
  • 1 ½ teaspoons coarse kosher salt
  • 8 1 1/2-inch-diameter baby beets (preferably assorted colors), trimmed
  • 3 ounces very thinly sliced country ham or prosciutto
  • 4 teaspoons fresh Italian parsley
  • 6 tablespoons (3/4 stick) butter
  • ½ cup fresh orange juice
  • + 27 more ingredients
    • Nonstick vegetable-oil spray
    • 6 large fresh thyme sprigs
    • 1 ½ teaspoons cracked black pepper
    • Coarse kosher salt
    • 1 5-ounce log soft fresh goat cheese, crumbled
    • 1 large egg
    • Olive oil
    • 1 cup medium-grind cornmeal
    • ½ cup fresh grapefruit juice
    • 6 tablespoons butter, melted
    • plus 1 tablespoon chopped fresh Italian parsley
    • 1 cup buttermilk
    • 1 teaspoon baking powder
    • Cracked black peppercorns
    • 1½ teaspoons coarse kosher salt
    • 1 bay leaf
    • 2 tablespoons sorghum syrup* or honey
    • 1/3 cup White Lily all-purpose flour or cake flour
    • 2 teaspoons Dijon mustard
    • 6 tablespoons peanut oil
    • Peel from 1 lemon (yellow part only), cut into thin 2-inch-long strips
    • Aged balsamic vinegar
    • Peel from 1 orange (orange part only), cut into thin 2-inch-long strips
    • ¼ cup fresh lemon juice
    • 3 small sweet onions (such as Vidalia or Maui)
    • ¾ cup water
    • Fleur de sel**

Preheat oven to 350°F. Mix first 6 ingredients in 13x9x2-inch glass baking dish. Add beets and toss to coat. Cover with foil and roast until beets are tender, about 45 minutes. Cool; peel. Place 9- or 10-inch-diameter cast-iron skillet in oven; preheat to 400°F. Whisk first 5 ingredients in mediu...

View full recipe at Epicurious

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