Roasted Beet Salad With Lemon Creme Fratche
|Red onion||1 Large, sliced crosswise 1/2 inch thick and separated into rings|
|Balsamic vinegar||1 1⁄2 Cup (24 tbs)|
|Yellow mustard seeds||1 Tablespoon|
|Acacia honey||1 Tablespoon|
|Baby beets||2 Pound (Without Tops)|
|Extra virgin olive oil||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Dry red wine||1 Cup (16 tbs) (Such As Syrah)|
|Creme fraiche||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Finely grated lemon zest||1⁄2 Teaspoon|
|Watercress||1 Bunch (100 gm), thick stems discarded|
1. Place the onion rings in a large heat proof jar or bowl. In a medium saucepan, combine the balsamic vinegar with the mustard seeds, honey and bay leaves. Bring to a boil, reduce the heat to low and simmer for 15 minutes. Pour the hot liquid over the onion rings; press to submerge them. Cover and refrigerate overnight.
2. Preheat the oven to 375° In a medium roasting pan, toss the beets with the olive oil and water. Cover tightly with foil and braise until tender, about 45 minutes. Let the beets cool in their braising liquid. Peel the beets, return them to the liquid and season with salt and pepper.
3. Meanwhile, in a small saucepan, boil the red wine with the sugar over high heat until reduced to syrup, about 10 minutes. Let the wine syrup cool.
4. In a bowl, whisk the creme fraiche with the fresh lemon juice and zest and season with salt. Spread the lemon creme fraiche on a serving platter. Use a slotted spoon to mound the braised beets on the creme fraiche and drizzle with their cooking liquid. Garnish the beets with the pickled onion rings and watercress, drizzle some of the red wine syrup over everything and serve immediately.