Tuesday, March 27, 2012

Beet Medley & Quail Egg Salad w/ Honey Anise Vinaigrette

The Lowdown:

Okay, so this is meal is purely because I have been a horrible person over the last few days. I'm pretty sure in the last week I've eaten fast food at least 40 times. Not to mention, my lovely girlfriend declared that she only wanted to eat fruits and vegetables all day (Ha! That's going to happen). To make up for all that crap I've put into my body, I'm going to repent. I'm sorry father for I have sinned, please accept this healthy meal as a testament to my willingness to change my ways... temporarily.

How could this meal possibly be bad? It has more beets than Dr. Dre. Normally I hate salads. I find them boring, cold, and about as eventful as a Dilbert comic strip. How is that comic still being produced anyway? I mean seriously. The only thing funny about it is the irony that it isn't funny. 
http://search.dilbert.com/comic/Reference, 2012
Point, set, and match. This is crap. Now that I've wasted a sufficient amount of your life reading that comic strip I will resume with wasting a sufficient amount of your life reading this post. 

To recap; salad = Dilbert = boring. 
Where as, beets + quail's eggs + anise = ♥.

Just so everyone knows, I hate black licorice. However, the hint of it that this dressing has goes quite nicely with the earthy notes of the beets. Other than the pain of getting the anise seeds out of the husks (I actually just got lazy and blended the crap out of the star anise pods), this was a simple and easy recipe that offered quite a different take on the usual ways to prepare beets. The different colour beets also provide for a nice display and can add to the wow factor. It is also a great cure for the common fast food bender.

The Playlist:

1 Red beet
1 Golden beet
1 Candycane beet
2 Chicken breasts, cooked and thinly sliced (optional)
5-10 Quail's eggs, hard boiled
1 cube, Chicken bullion
Salt & Pepper
Olive oil


1/2 inch Leak (white part), minced
1 tsp Pepper (or more to taste)
1 tsp Kosher salt
1/8 cup Apple cider vinegar
1/8 cup Champagne berry vinegar
1/4 cup Virgin olive oil
1-2 tbsp Honey
1tsp Anise seeds, ground

The Skinny:

  1.  Mix all the vinaigrette ingredients together and refrigerate until ready to be served.
  2. Put the beets in separate pots and cover with water (the candycane and golden beets can go into the same pot). Add the chicken bullion to the water. Bring to a boil and cook until beets pass the "fork test" (about 45-60mins). Pour water out of pots and fill with cold water. Allow beets to cool.
  3. In a small pot add quail's eggs and enough water to boil them in. Boil for 5 minutes then remove from heat, allow to sit for 5 minutes, and then pour the water out. Allow eggs to cool.
  4. Skin the beets. If cooked properly you should be able to apply pressure using your thumbs and the skin will come off easily. (The beets can be done ahead of time and refrigerated).
  5. Peal the shells off of the quail's eggs and cut in half lengthwise.
  6. On medium heat, heat olive oil (or butter) in two large pans. Place the different colour beets in separate pans and saute until slightly browned (10-20mins).
  7. Add salt and pepper to taste.
  8. Put beets, chicken, and eggs together and add dressing.
  9. Serve while beets are still warm.

Featured in:33 Shades of Green, Chef-in-Training, Mandy's Recipe Box,

Stay Rad - H

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