Saturday, October 31, 2009

chile infused beet and radicchio salad

1 head radicchio, whole leaves
2 carrots, thinly sliced
1 lb beets
2 dried ancho chiles
1 tsp salt
8 small radishes
3 peppers
juice from 1 lime
3 Tbsp olive oil
1 1/2 tsp chili flakes
cilantro, whole leaves for garnish
1/4 lb queso fresco, crumbled

Add beets and ancho chilis to a pot of boiling water with 1 tsp of salt. Adjust to a simmer and cook for 35 minutes. Remove beets from liquid and cool. Remove the chilis. Slice radishes and carrots thinly, and peppers in a 1/4" dice. Mix olive oil, lime juice, chili flakes, and salt and pepper to taste, in a dressing shaker. Let sit while beets cool so that the chili can permeate the dressing. When the beets have cooled, add them over the radicchio leaves. Top with other veggies and dressing. Then crumble queso fresco over the dish, and top with whole cilantro leaves.

I ate this for dinner the other night, and for lunch the past two days. The dressing and dish flavor just gets better with age. Sweet, spicy, salty, and just damn delicious. I kind of wish we would get this all in the box again sometime soon.

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