Crocodile Golden Scale Beets

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

How doth the little crocodile improve a tasty meal?

By pairing wondrous flavors that will make his diners squeal.

How cheerfully they all shall grin, when dining on such treats—

As tangy, tasty salads made of bright golden scale beets.

Ingredients

• 10 to 12 ounces small golden beets
• ¼ cup golden balsamic vinegar
• 2 tablespoons orange juice, divided
• ½ tablespoon orange zest
• 1 tablespoon minced shallot
• ¼ teaspoon granulated sugar
• ¼ teaspoon kosher salt, plus a bit more for the greens
• ⅛ teaspoon ground coriander
• ½ tablespoon olive oil
• Freshly ground black pepper
• 6 to 8 ounces microgreens
• 4 ounces Chèvre cheese

Directions

1. Preheat the oven to 400°F.
2. Trim off the tops of the beets (reserve the tops), and gently trim off the root, leaving as much of the point as possible.
3. Scrub the beets clean, and place them in an ovenproof pan with ½ inch water; cover tightly with foil.
4. Cook until the beets are fork tender, 20 to 25 minutes.
5. Remove the beets from the cooking water, and allow them to completely cool.
6. When they have cooled, place the beets onto their flat trimmed tops, and slice into ¼-inch pieces lengthwise.
7. Place the pieces in a large shallow bowl.
8. Whisk together vinegar, 1 tablespoon of the orange juice, orange zest, shallot, sugar, salt, and coriander.
9. Pour the liquid over the beet pieces, and let the beets marinate for at least 15 minutes.
10. In a separate large bowl, whisk together the oil, the remaining tablespoon of orange juice, and the salt and black pepper (to taste).
11. Toss with greens.
12. Crumble the Chèvre across a large, shallow, serving platter.
13. Scatter greens over the Chèvre to create a bed for the beet “crocodile.”
14. Place the beet pieces in an overlapping pattern to create the scales of the crocodile; save the more pointed pieces for the top of the tail and teeth.

Yield: About 6 servings