Warm Chopped Beet Salad

The recipe for the salad comes from the September 1996 Bon Appetit.
It is from an article written by Joachim Splichal, one of Los
Angeles's top chefs. The recipe for the chive oil comes from _French
Food American Accent_ by Debra Ponzek and Joan Schwartz. The chive
oil was a wonderful addition to the salad. I am glad I thought to
make the pairing.

Kay

Warm Chopped Beet Salad

4 Servings

4 large red beets (about 26 ounces)

2 tablespoons water
5 tablespoons chopped fresh chives
2 tablespoons grape seed oil or canola oil [I used grape seed oil]

1 cup finely chopped red onion
1/2 cup balsamic vinegar
1/4 cup grated peeled fresh horseradish

[Chive oil, recipe below]

Cook beets in large pot of gently boiling water until tender, 1 hour.

Drain. Cool.

Peel beets. Cut enough beets into 1/4-inch cubes to measure 2 cups.
Place cubes in bowl. Place remaining beet pieces in processor. Add 2

tablespoons water to processor and puree. Strain beet juice, discard
solids. In small bowl, whisk 1/4 cup beet juice (reserve remaining
beet juice for another use), 3 tablespoons chives and oil. Season
with salt and pepper.

Combine red onion and balsamic vinegar in heavy medium skillet. Saute

over medium-high heat until vinegar thickens to glaze, about 4
minutes. Stir red onion mixture and horseradish into beet cubes in
bowl. Season with salt and pepper. (Beet juice vinaigrette and salad

can be made 8 hours ahead. Cover separately; chill. Before
continuing, bring vinaigrette to room temperature and whisk to blend.)

Stir beet salad in large skillet over medium heat until heated
through, about 2 minutes. On plate, place 3 1/4- to 4-inch-diameter
ring mold or tuna cans with top and bottom removed. Spoon 1/4 cup
beet salad into ring mold, filling evenly. Carefully remove ring
mold. Repeat with remaining beet salad. Drizzle salads with beet
juice vinaigrette. Sprinkle with remaining 2 tablespoons chives.
[Surround with a ring of drizzled chive oil.]

Per serving [excluding chive oil]: calories, 128; total fat, 7 g;
saturated fat, 1 g; cholesterol, 0


Chive Oil

Makes about 1 1/4 cups

2 tablespoons Kosher salt
3 ounces (4 bunches) chives, cut into 1-inch pieces
1 1/4 cups virgin olive oil (use extra-virgin if you prefer a stronger

flavor) [I used extra-virgin]

Combine 2 quarts water and the salt in a large pot and bring to a boil

over high heat. Add the chives and blanch 15 seconds, or until they
turn bright green and wilt; use a skimmer or slotted spoon to retrieve

the chives, then plunge them into a bowl of ice water. Drain the
chives, wrap in a kitchen towel, and gently squeeze out as much water
as possible. Place in a blender with the oil and blend until smooth.

Strain through a chinoise or fine strainer.

Make-ahead Note

The oil can be refrigerated up to 2 days.

Source:
Newsgroups: rec.food.cooking