-
9
Nov
View the results and December’s battle veggie after my entry recipe.
Warm Beet ‘n Scallop Salad with Crabapple Relish- Serves 4
All Local Ingredients
- 6 organic beets
- 1 Oyama’s Pork Cider Organic Apricots Sausage
- 10 Crabapples, cored and quartered
- 1 onion, minced
- 1 bunch mint,
- 1/4 cup Apple Cider Vinegar
- 2 tbs Organic Honey
- Olive Oil, s&p
Relish Ingredients
Squeeze, Splash, Combine, Taste.
Chill.
Wrap the beets in foil and roast in a 350°F oven for 30-40 min or until a knife pierces through easily.
Peel, slice, arrange, drizzle, season.
Cook. Rest. Slice.
Clean. Remove tough adductor muscle.
Pat dry. Salt. Sear.
Sizzle. 30 seconds per side.
Slice.
Alternate.
Top.
Drizzle. Season.
POW!
Thank you for all the wicked recipes! They put my simple salad to shame.
View them all and Leela’s Pick on her (this month’s host’s) page.
My Pick:
Uncommonly Delicious Beet Puffs by Kian of RedCook.
Ever since I was a child, I’ve loved anything made with daikon or Chinese white radish. My favourite application has always been flaky, puffy pastries filled with shaved daikon and Chinese ham. I always burn my lips and tongue on the piping hot filling from sinking my teeth into it too eagerly… but it never stops from continuing to bite more. ow!
Kian cleverly substituted daikon with “sweeter, earthier” red beets and enveloped it in jawdroppingly gorgeous lard puff pastry, topped with a crunchy sesame crust.
Congratulations, Kian! Please feel free to proudly display the winner badge on your page!
I’ll admit… all the entries were so amazing I couldn’t pick just one. My close runner up is Roasted Beet and Ginger Risotto with Fontina by Mary of BlissTree.com.
Mary’s gorgeous, vibrant risotto really stood out. The glistening emerald deep-fried beet leaves adds a nice touch of colour against the ruby-stained rice.
I am especially smitten by this heart made of beets. I can’t wait to try this.
Submissions Due: December 4th
I’m Hosting! Come join the fun!
Everyone is welcomed. Please Click here for detailed instructions.
- Published by Melody Fury (admin) in: Beet 'n Squash YOU! Local B.C. MY BELOVED RECIPES Salad Seafood Simple
Happy Birthday + Peeks of Europe
Bacallà a la Llauna- Cod In The Pan
Grandmother’s Migas- Spanish Shepherd’s Fare
Cranberry Bean Soup, Mâche Crostini with Prosciutto di Parma
13 Responses to “Beet ‘n Squash You: Beet ‘n Scallop Salad, Crabapple Relish”
Looks wonderful, colorful, and delish! I wonder about the scallops in the dish, but one look at the plate would erase my worries. I would just have to try it out!
Great job, and don’t think it is just a “humble” salad. Simplicity of ingredients trumps complexity.
Mei, I can’t believe you actually picked my beet puffs! I was having so much fun creating that recipe I really didn’t think of it as being winning one. I feel so honored. Thank you!
Wow that looks so elegant. Almost too good to eat. Love it.
Gorgeous colors, bright like autumn foliage. That sausage sounds delicious.
The scallops & beet salad looks and sounds amazing, I love the combination of flavors and colors! Hope to make something interesting with fennel for December!
Look incredible, the beets are gorgeous, and the scallops are amazing!
What a beautiful dish! It just looks amazing!
Couldn’t eat it.
Too beautiful….
OK. I guess I could eat it, but seriously. Those colors are outstanding. Roasted beets are my fave.
I love, love, love the look of that beet dish!
Very Pretty!
I’m am all the way beet lover. Wish I could have had the time to participate. I hope to do the fennel.
Oh. my. god. What an amazing salad! Very chic, must be even tastier ;-)
Leave a Reply