Beet Salad With Roasted Walnuts And Ricotta Salata - Cuisinart FRC-1000C Instruction And Recipe Booklet

2. Add the rice and water. Close the lid of the
cooker and select Quick White Rice and
press Start/Stop.
3. When there are about 5 minutes remaining
in the cooking time, stir in the peas, cilantro
and zest. Close lid again and let the rice
finish cooking.
4. Once the audible tone has sounded to
indicate the end of cooking, open the lid
and stir to mix. Taste and adjust seasoning
as desired and serve.
Nutritional information per serving (1 cup [250 ml]):
Calories 220 (21% from fat) • carb. 40g • pro. 5g
fat 5g • sat. fat 1g • chol. 0mg • sod. 105mg
calc. 13mg • fiber 3g
BEET SALAD WITH
ROASTED WALNUTS AND
RICOTTA SALATA
The saltiness of the cheese combines nicely with
the sweetness of the beets and walnuts in this
eye-catching salad; plus, steaming makes
peeling whole beets a breeze.
Function: Steam
Makes about 6 cups (1.5 L)
Water
1 pound (454 g) trimmed beets
(about 3 medium), scrubbed well
2 cups (500 ml) baby arugula
½ cup (125 ml) toasted walnuts
2 ounces (57 g) crumbled ricotta salata
3 to 4 tablespoons (45 to 60 ml) Champagne
Vinaigrette (recipe follows)
1. Add water to the Steam level in the cooking
pot of the Cuisinart
Multi-cooker. Insert the steaming tray and
put beets onto the tray. Close lid.
2. Select the Steam function, set timer for
30 minutes, and press Start (large beets
may take up to 35 minutes).
3. Once the audible tone has sounded to
indicate the end of cooking, open the lid and
test the beets for doneness – they should be
able to be easily pierced with the tip of a
knife. Add additional time if necessary.
Rice and Grain
®
4. Peel the beets with a paring knife (this is best
done while wearing gloves to prevent any
staining of your hands); the skin of the beets
should easily pull away from the flesh of the
beet. Once peeled, cut the beets into small
wedges.
5. Place wedges into a mixing bowl and
toss with the remaining ingredients.
6. Taste and adjust seasoning as desired.
Serve immediately.
Nutritional Information per serving (1 cup [250 ml]):
Calories 182 (68% from fat) • carb. 9g • pro. 6g
fat 15g • sat. fat 3g • chol. 10mg • sod. 196mg
calc. 133mg • fiber 3g
CHAMPAGNE
VINAIGRETTE
This all-purpose dressing is incredibly versatile
as a salad topper, marinade or finishing drizzle
Makes about 1 scant cup (250ml)
2½ tablespoons (40 ml) champagne
vinegar
1 teaspoon (5 ml) Dijon mustard
1 small shallot
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black
pepper
¾ cup (175 ml) extra virgin olive oil
1. Put the vinegar, mustard, shallot, salt and
pepper into a Cuisinart
on Low until processed. Slowly add the oil
through the opening while running on Low
(hold the cap or even a dishtowel in place
over the opening to prevent any splattering).
2. Let mixture blend an additional 20 seconds
after all the oil has been added.
3. Taste and adjust seasoning as desired.
Nutritional Information per serving (1 tablespoon
[15 ml]): Calories 91 (96% from fat) • carb. 0g • pro. 0g
fat 11g • sat. fat 2g • chol. 0mg • sod. 45mg
calc. 0mg • fiber 0g
20
for vegetables.
blender jar. Blend
®