Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors

Beet Salad with Tangy Date Vinaigrette

Serves 6

- 2 pounds small beets, greens trimmed to 1 inch
- 4 tablespoons olive oil
- 4 Medjool dates
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2 tablespoons sherry vinegar
- 1 tablespoon pomegranate molasses
- Kosher salt and freshly ground pepper
- 1 tablespoon chopped fresh chives

Wine pairing: Pinot Noir

Preheat the oven to 400°F. Lay two large pieces of aluminum foil in an X on a baking sheet. Place the beets in the center and drizzle with 2 tablespoons of the olive oil. Gather the foil into a packet and crimp to seal.

Bake until the beets are tender when pierced with a sharp knife, 40 to 60 minutes. Remove from the oven and let cool.

Meanwhile, combine the dates, cumin, and fennel in a small saucepan. Add water to cover and bring to a boil over medium heat. Cook for 10 minutes. Drain, reserving the liquid, and let the dates cool to the touch. Peel the skin from the dates, remove and reserve the pits, and chop the dates.

In a blender, combine the dates, vinegar, pomegranate molasses, 2 tablespoons of the reserved cooking liquid, and the reserved date pits. Puree until smooth. With the machine running, gradually add the remaining 2 tablespoons olive oil in a slow, steady stream. Add more reserved cooking liquid to thin if desired. Season with salt and pepper.

Pour a little of the vinaigrette in the center of each of 6 small plates. Arrange some of the beets on top, dividing equally between each portion. Garnish with the chives and serve.

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Contact: Tammie Barker, (800) 851-8923, ext. 6921, tbarker@amuniversal.com

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Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors

Authors: Lori Lyn Narlock
ISBN: 978-0-7407-6913-9
Format: Paperback with french flaps: 8 ¾ x 8, 152 pages
Price: $16.95 ($20.95 Canada)