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Roasted Beet, New Onion & Rice Salad with Katz Late Harvest Sauvignon Blanc Vinegar Recipe

Roasted Beet, New Onion & Rice Salad with Katz Late Harvest Sauvignon Blanc Vinegar Recipe
Product Code: Recipe0097
Unit of Measure:EACH
Our Price: Click to see price


Description 

Roasted Beet, New Onion and Rice Salad with Katz Late Harvest Sauvignon Blanc Vinegar Recipe

This versatile, seasonal salad is loaded with texture, from crunchy to crisp to chewy. The beets, currants, and new onions all have a natural affinity to the sweet and tangy Late Harvest Sauvignon Blanc Agrodolce Vinegar, while the aromatics and spices give the salad a comforting warmth. The whole melange is tied together by the silky Rock Hill Ranch California Extra Virgin Olive Oil with its complementary flavors of almonds and herbs and its peppery finish. You can serve this as a side dish, or pair it with grilled or smoked chicken or salmon for a nice lunch or brunch main course.

This recipes courtesy of Albert and Kim Katz of Katz and Company.

Ingredients:
1 cup uncooked Jasmine rice (long grain)
1/4 cup dried currants
1/2 cup almonds, blanched, peeled, lightly toasted and sliced roughly
1 small red onion, finely diced (fresh as possible)
1 medium leek, white and light green parts only, cleaned and finely chopped
1 cup green onions, thinly sliced
1 clove Anselmo garlic, finely minced
1 cup celery, thinly sliced
1 cup golden beets, cooked and cut into small, even dice
1/2 cup Katz Rock Hill Ranch California Extra Virgin Olive Oil
1/2 cup Katz Late Harvest Late Harvest Sauvignon Blanc Vinegar
1 teaspoon sweet Hungarian paprika
1 teaspoon nutmeg, finely grated, to taste
Sea salt and pepper, to taste
1 tablespoon fresh chives, chopped or snipped

Directions:
1. Cover currants in a bowl with half the vinegar and let sit for an hour.

2. Rinse rice until the water runs clear. Place in pot with 1-1/2 cup water, 1/2 teaspoon salt, cover and bring to a boil. Reduce to lowest setting and cook for 12 minutes. Turn off and let sit covered for another 12 minutes. Transfer cooked rice to a bowl and fluff with a fork. Add half the oil and toss.

3. In a saute pan add half the oil and warm. Add leeks and sweat over low heat (do not brown!). Add garlic, red onions and green onions and warm for about 3 minutes.

4. Pour over rice with currants, celery, almonds, beets, rest of vinegar and toss. Add paprika, nutmeg, salt and pepper to taste. Sprinkle chives and serve slightly warm or at room temperature.

Nice additions: fresh fennel, sliced baby artichokes or blue lake beans.

serves 4-6

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