Today’s gluttony comes in the form of a salad that combines the sweetness of roasted beets, the bright flavor/acidity of mandarin oranges, and the wholesome goodness of Israeli couscous. But it’s the incorporation of tangy caramelized red onions that adds a deeper level of satisfaction to the salad. Yes…tangy caramelized onions.
The tanginess comes from replacing the standard use of beer or butter to caramelize the onions with apple cider vinegar. It creates a unique tangy flavor that harmoniously balances with the beets and mandarin oranges.
The salad can be made for immediate consumption, but actually improves as it sitting over night and the flavors meddle together.
It’s a great side to most any meal and an ideal “dyed” salad for your Easter festivities.
- 2 medium sized beets (cleaned)
- 6 mandarin oranges*
- 1 large red onion
- 1 1/4 cup of Israeli couscous (cooked)
- Juice of 1/2 a lemon
- Olive oil
- Apple cider vinegar
- Salt and pepper
- 1/3 cup fresh Italian parsley (roughly chopped)
*Blood oranges also work great in this salad.
- Preheat your oven to 400 degrees.
- Chop up the beets into small cubes and toss em with a generous amount of olive oil, salt, and pepper.
- Spread the dressed beets onto a large cookie sheet.
- Place in your preheated oven and cook for roughly 40 minutes or until the beets are softened.
- Remove from the oven and set aside.
- While the beets are cooking prepare the tangy caramelized onions by hacking that onion into small pieces.
- Toss the onions into a large frying pan over medium-low heat. Sprinkle with olive oil and salt.
- Begin the slow process of caramelization by continuously stirring the onions.
- Once the juices of the onions have cooked off and they begin to stick, stir in roughly 1-2 tbsps of apple cider vinegar.
- Continue to add additional amounts of the vinegar as the onions cook down.
- The whole process should take about 30 minutes and the result should be tangy, and subtly sweet caramelized onions. Salt and pepper to taste and set aside.
- Slice the mandarins in half.
- Toss the beets, onions, mandarins, and couscous into a large bowl.
- Squeeze the juice of 1/2 a lemon over the ingredients, add around 1-2 tbsp of olive oil, and generously season with salt and pepper.
- Thoroughly stir everything together and do a taste test. Add more salt until a balance of sweet, citrus, tangy, and salt has been reached.
- Finish the salad off with the fresh parsley, plate, serve, and enjoy.
Copyright © sports-glutton.com, 2010-2013. All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from sports-glutton.com is strictly prohibited.