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Vinaigrette is treat with beet salad | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, May 30, 2007

LIGHT & LOCAL
 Vinaigrette is treat with beet salad

By Carol Devenot

 •  One hot tamale

I've often wondered what "nepenthe" meant. I recently read on the menu of the Nepenthe Restaurant in Big Sur, Calif., that it is Greek for "the one that chases away sorrow." High above the Pacific, bordered by the Santa Lucia Mountains, the restaurant has served poets, artists, travelers and free spirits for more than 50 years. The view of the ocean framed by redwoods is a feast in itself. The roasted beet salad was so good, I came away with the recipe for the accompanying sherry shallot vinaigrette.

Here, I've reduced the amount of oil and created my own version of the salad.

SHERRY SHALLOT VINAIGRETTE

  • 1 cup sherry vinegar

  • 1/4 bunch fresh thyme, minced

  • 2 shallots, minced

  • 1 tablespoon Dijon mustard

  • Sea salt and ground pepper to taste

  • 1/2 cup safflower oil or olive oil

    Place all ingredients except oil in a bowl and blend with hand blender. Add oil slowly, whisking to emulsify.

    Makes approximately 1 1/2 cups.

  • Per 2 tablespoons serving (no salt): 90 calories, 9g fat, 0.5 g saturated fat, 205 mg sodium, 2 g carbohydrate

    ROASTED BEET SALAD

  • 1 pound beets (3-4 medium) scrubbed

  • 1 bunch arugula or spinach, well washed, spun dry

  • 1 bunch Nalo greens, well washed and spun dry

  • 1/3 cup thinly sliced red onions

  • Extra-virgin olive-oil spray

  • 1/4 to 1/2 cup candied pecans (optional)

  • 1-3 ounces Gorgonzola cheese (optional)

    Heat the oven to 450 degrees. Line a large sheet of aluminum foil with parchment paper. Place the beets in the center of the foil and spray with olive oil spray. Season with salt and pepper. Fold to enclose the beets.

    Place on a small baking pan and roast until tender when pierced with a fork, about 1 hour.

    Remove from oven and cool.

    Peel off the skin and cut beets into bite-size wedges. In a large bowl add beets to the arugula, Nalo greens, and red onions. Add enough dressing to coat the salad. Garnish with candied pecans and gorgonzola cheese (this will add additional fat and calories).

    Serves 6-8.

  • Per serving: Based on six servings (without dressing or optional garnish): 50 calories, 1 g fat, 70 mg sodium

  • Per serving (with 2 tablespoon dressing without optional garnish): 140 calories, 10 g fat, 0.5 g saturated fat, 100 mg sodium, 12 g carbohydrate, 3 g fiber, 6 g sugar, 2 g protein

  • Per serving (with 2 tablespoons dressing plus 1/4 cup candied pecans; not including salt): 480 calories, 38 g fat, 3.5 g saturated fat, 70 mg cholesterol, 100 mg sodium, 33 g carbohydrate, 7 g fiber, 24 g sugar, 8 g protein

    CANDIED PECANS

  • 1 cup pecan halves

  • 1/2 cup sugar or sugar substitute

  • 1 large egg or egg substitute

    Heat oven to 375 degrees. In a bowl, whip the egg and sugar together. Gently fold in the pecans. Bake on a greased baking sheet for 15 minutes. Remove from oven and cool.

    Makes 1 cup.

  • Per 1/4 cup serving: 300 calories, 21 g fat, 2 g saturated fat, 55 mg cholesterol, 15 mg sodium, 29 g carbohydrate, 3 g fiber, 26 g sugar, 4 g protein

    Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.

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