Bon Appetit/May 2006

Baby Beet and Arugula Salad with Breadfruit Croutons
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10


INGREDIENTS:
15 baby golden beets, rinsed 4 garlic cloves, smashed, divided 15 baby red beets, rinsed
12 tablespoons extra-virgin olive oil, divided, plus additional for croutons 1-1/2 cups beet juice or 1-1/2 cups liquid drained from three 15-ounce cans julienned beets 4 teaspoons fresh lime juice
2-1/2 cups 1/2-inch cubes drained canned breadfruit or crustless French bread 12 ounces baby arugula



1 Preheat oven to 400 F. Place golden beets and 2 garlic cloves on sheet of foil. Place red beets and remaining 2 garlic cloves on another sheet of foil. Drizzle 6 tablespoons oil over beets, then sprinkle with salt and pepper. Seal foil around beets. Place packets in oven. Roast until beets are tender, about 45 minutes. Open packets. Cool, peel, and quarter beets.
2 Boil beet juice in medium saucepan until reduced to 6 tablespoons, about 12 minutes. Transfer to small bowl and cool. Whisk in lime juice, then 6 tablespoons oil. Season dressing to taste with salt and pepper.
3 Pour enough oil into large skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Add breadfruit or bread cubes and saute until golden, about 1 minute. Using slotted spoon, transfer to paper towels and drain. Sprinkle croutons with salt and pepper.
4 Toss arugula and some dressing in large bowl to coat; season with salt and pepper. Divide arugula among plates. Top with beets and croutons. Drizzle salads with remaining dressing.

Back