Beet Salad With Chives Salatat Shamandar Recipes

Steps:

• Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
• Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
• Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
• Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

Steps:

• Sauce: In a small saucepan, combine honey, water and cardamom and bring to a boil, stirring a few times simmer for 2 minutes and remove from heat. Stir in lemon juice and cool completely.
• When sauce is cooled- toss it together with the fruit and refrigerate until it's ready to be served.
• Make sure to include some of the sauce with each serving!

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Steps:

• Place beets in a medium pot and cover with water. Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork. Drain, let cool, and use a paring knife and fingers to slide off skins.
• Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently. Sprinkle with feta, lay whole chives across salad as garnish, and serve.