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Grilled yellow beets, crunchy kohlrabi and red onion marinade
2023-07-18
https://www.metro.ca/userfiles/image/recipes/betteraves-jaunes-12164.jpg
PT30M
PT50M
PT1H20M
Place beets in a large pot of salted water and cook at low heat until tender, i.e., until the tip of a knife slides easily into beets (40 to 50 minutes depending on their size).Let cool slightly, then trim both the stems and root ends of each beet. Peel beets by sliding your thumbs against their flesh. It may be necessary to use a knife.Meanwhile, peel red onion and cut into “petals”, or small triangular segments starting from the top down. Separate onion and firmly pack its pieces in a mason jar.In a small pot, bring to a boil red wine vinegar, brown sugar, and 100 ml of water. Pour this marinade into the Mason jar containing the onion, season with pepper, to taste, and let cool. (*) This base can be stored, covered, in the refrigerator for several weeks.Quarter beets lengthwise, depending on their size and coat with half the olive oil, on a baking sheet. Season with salt and pepper and brand on each side, on the barbecue at very high temperature. Set aside.To make dressing: in a mixing bowl, whisk together honey, mustard, remaining olive oil and lemon juice until perfectly blended. Set aside in a large bowl.Peel and slice kohlrabi very thinly using a vegetable slicer. A knife may also be used, but it makes it more difficult to obtain consistently thin slices.Place grilled beets, kohlrabi slices and some marinated onion (to taste; well drained) in the large bowl containing dressing. Season if needed, toss, and serve.Source: Martin Juneau
4-6
0
0
0
0
600 g medium-sized yellow beets
1 large red onion
100 mL red wine vinegar
100 mL brown sugar
50 mL honey
60 mL Meaux mustard (old fashioned)
120 mL olive oil
Juice from 1 lemon
1 medium-sized kohlrabi
Freshly ground salt and black pepper, to taste
Grilled yellow beets, crunchy kohlrabi and red onion marinade
4-6
Appetizers - Accompaniments
0:30
Preparation
0:50
COOKING
1:20
TOTAL TIME
Ingredients
-
600 g
medium-sized yellow beets
-
1
large red onion
-
100 mL
red wine vinegar
-
100 mL
brown sugar
-
50 mL
honey
-
60 mL
Meaux mustard (old fashioned)
-
120 mL
olive oil
-
Juice from 1 lemon
-
1
medium-sized kohlrabi
-
Freshly ground salt and black pepper, to taste
Preparation
Place beets in a large pot of salted water and cook at low heat until tender, i.e., until the tip of a knife slides easily into beets (40 to 50 minutes depending on their size).
Let cool slightly, then trim both the stems and root ends of each beet. Peel beets by sliding your thumbs against their flesh. It may be necessary to use a knife.
Meanwhile, peel red onion and cut into “petals”, or small triangular segments starting from the top down. Separate onion and firmly pack its pieces in a mason jar.
In a small pot, bring to a boil red wine vinegar, brown sugar, and 100 ml of water. Pour this marinade into the Mason jar containing the onion, season with pepper, to taste, and let cool. (*) This base can be stored, covered, in the refrigerator for several weeks.
Quarter beets lengthwise, depending on their size and coat with half the olive oil, on a baking sheet. Season with salt and pepper and brand on each side, on the barbecue at very high temperature. Set aside.
To make dressing: in a mixing bowl, whisk together honey, mustard, remaining olive oil and lemon juice until perfectly blended. Set aside in a large bowl.
Peel and slice kohlrabi very thinly using a vegetable slicer. A knife may also be used, but it makes it more difficult to obtain consistently thin slices.
Place grilled beets, kohlrabi slices and some marinated onion (to taste; well drained) in the large bowl containing dressing. Season if needed, toss, and serve.
Source: Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
