TAGINES OF RED AND YELLOW BEET SALAD

By akselden

Ingredients

• Divide BETWEEN Two BOWLS:
• 8 medium-size red and yellow beets,
• washed and trimmed, leaving 1/2" stem
• 2 tablespoons olive oil
• 3 medium shallots, roughly chopped
• 3 tablespoons capers
• 2 tablespoons Sherry vinegar
• 2 dashes Worcestershire sauce
• 3 dashes Tabasco or other hot sauce
• SEASON RED BEETS WITH:
• 1/3 cup pickled okra, chopped
• 2 tablespoons Sherry vinegar
• SEASON GOLDEN BEETS WITH:
• 1/4 cup pickled ginger instead of okra
• 2 tablespoons apple cider vinegar (instead of Sherry vinegar)
• To FINISH:
• 3 tablespoons creme fraicbe
• 1/2 sweet apple such as Gala, peeled and grated
• 2 tablespoons chopped parsley
• salt and pepper to taste

Preparation

Step 1

Preheat oven to 350°, Toss beets in olive oil and place in casserole or on baking sheet. Roast for 1 to 11/4 hours or until tender when pricked with small knife, Remove from oven and set aside to cool. Peel and cut into small wedges,
Place red beets in food processor with shallots, half the seasoning mix, pickled okra and Sherry vinegar, Pulse until mixture has a fine texture but do not puree, Scrape bowl frequently to keep an even texture, Turn out into mixing bowl. Place yellow beets in clean processor bowl with remaining half of seasoning mix, pickled ginger and apple cider vinegar.
Follow directions for processing like red beets, Divide creme fraiche, apple and parsley between red and yellow beets. Toss. Add salt and pepper to taste. To form into tagine shape, place 1/4 cup salad on an 8" square of plastic wrap; bring corners together and twist plastic in a spiral to form. Unfold; place on serving platter; repeat with remaining beets. Cover and refrigerate until ready to serve.