Tuesday, November 25, 2014

Dove And Pickled Beets Salad

Soy Sauce
Rice Vinegar
Mixed Greens

Pickled Beets:
Wrap beets in foil and drizzle with oil.  Roast Beets in 400 degree oven until al dente (usually anywhere from 30-45 minutes).  Careful not to overcook and keep the beets somewhat firm.  Once cooked remove form oven and let cool.  Once cooled, with a spoon scrape the skin off.  Slice the beets.  Chop the shallots and mix with all the liquids in a tuperware with beets.  Taste for desired level of acidity season with salt and whit pepper.  Cool the pickles in fridge until ready to use.  Ideally this should be done a day or more ahead so the flavors meld.

Spatchcock (butterfly) the doves. Generously season with salt and pepper.  Heat a cast iron skillet.  Once hot add oil and cook the dove skin side down.  Once golden flip the other side.  Cook to a medium.

Serve with mixed greens and any other vegetables of your liking.   Use beet juice mixed with olive oil to use as salad dressing.  Place doves on top.

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