Ingredients
beets
- 3/4 cup water
- 6 tablespoons butter, melted
- 6 large fresh thyme sprigs
- 1 1/2 teaspoons coarse kosher salt
- 1 1/2 teaspoons cracked black pepper
- 1 bay leaf
- 8 1 1/2-inch-diameter baby beets (preferably assorted colors), trimmed
croutons
- 1 cup medium-grind cornmeal
- 1/3 cup White Lily all purpose flour or cake flour
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 6 tablespoons (3/4 stick) butter, divided
- 1 cup buttermilk
- 1 large egg
Citrus vinaigrette
- Peel from 1 orange (orange part only), cut into thin 2-inch-long strips
- Peel from 1 lemon (yellow part only), cut into thin 2-inch-long strips
- 1/2 cup fresh orange juice
- 1/2 cup fresh grapefruit juice
- 2 tablespoons sorghum syrup* or honey
- 1/4 cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 6 tablespoons peanut oil
salad
- 3 small sweet onions (such as Vidalia or Maui; about 1 pound), cut crosswise into 1/2-inch-thick slices
- Olive oil
- Coarse kosher salt
- Nonstick vegetable oil spray
- 3 ounces very thinly sliced country ham or prosciutto
- 4 teaspoons minced plus 1 tablespoon chopped fresh Italian parsley
- Fleur de sel
- Cracked black peppercorns
- 1 5-ounce log soft fresh goat cheese, crumbled
- Aged balsamic vinegar
Description
Country Ham, Cornbread Croutons, And A Little Sorghum In The Dressing Give The Beet Salad A Southern Accent.
Bon Appetit Magazine
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