BEET SLAW
Provided by Alton Brown
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.
WHITEFISH SALAD AND ROASTED BEET COLESLAW
Categories Salad Fish Vegetable Appetizer Brunch Roast Steam Passover Lunch Seafood Root Vegetable Beet Spring Kosher Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- for coleslaw:
- Preheat oven to 425°F. Trim beet tops. Wrap each beet in foil. Roast until tender, about 1 1/2 hours. Cool in foil. Peel beets and grate coarsely.
- Blend oil, vinegar and horseradish in large bowl. Mix in beets, cabbage and onion. Season with salt and pepper. Cover; chill 2 days, tossing occasionally.
- for whitefish:
- Sprinkle whitefish with salt and pepper. Steam whitefish until opaque in center, about 10 minutes. Cool. Blend mayonnaise, horseradish and chopped tarragon in medium bowl. Flake fish coarsely; fold into dressing. Season with salt and pepper. Cover and chill 1 day to blend flavors.
- Drain half of coleslaw in sieve (reserve remainder for another use). Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang. Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish. (Can be made 4 hours ahead. Cover; chill.) Turn molds out onto plates; peel off plastic.
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