Roasted Beet Salad; Succotash - Cuisinart PSC-400C Instruction And Recipe Booklet

Roasted Beet Salad

Makes 6 servings
2 pounds (907 g) fresh beets
2 tablespoons (30 ml) white balsamic
vinegar or fruit flavoured vinegar
½ teaspoon (2 ml) Dijon-style mustard
¼ teaspoon (1 ml) kosher salt
¹⁄ teaspoon (0.6 ml) freshly
8
ground pepper
3 tablespoons (45 ml) vegetable oil
Remove stems and leaves from beets, leaving about 2 inches (5 cm) of stem. Scrub
beets well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart
Slow Cooker. Cover and press the On/Off button to turn the unit on. Set time to
2½ hours and press High. Once beets are cooked through, remove to cool.
Turn off Slow Cooker.
Once beets are cool enough to handle, rub each with a paper towel to remove
the skins. (Beets may be sliced or diced and served warm at this point.) Cool/
chill whole beets while preparing salad. Place vinegar, mustard, salt, and pepper
in a small bowl. Whisk to emulsify. Add the oils in a slow, steady stream while
whisking, and continue whisking to emulsify; reserve. (The dressing may also be
prepared in a food processor or blender.) Cut cooled beets into ½-inch (1.25 cm)
cubes; reserve. Place a wide layer of watercress on a large serving platter. Next, make
a narrower layer of endive slices. Top with a mound of beets. Sprinkle with
pistachios. Drizzle with vinaigrette.
Note: Salad may also be composed on 8 individual plates.
Nutritional information per serving:
Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g
• chol. 0mg • sod. 575mg • calc. 122mg • fiber 8g
1½ tablespoons (22.5 ml) walnut oil
1 bunch watercress, washed, dried,
tough stems removed
1 head of endive, cut into ¼-inch
(0.6 cm) pieces on the diagonal
½ cup (250 ml) shelled white pistachios,
lightly salted
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1 pound (500 g) fresh or frozen
(thawed) cut sweet corn
10 ounces (283 g) lima beans, thawed
½ pound (250 g) zucchini, cut into
1-inch (2.5 cm) pieces
½ red pepper, (8 ounce [227 g])
cored, seeded and diced into
½-inch (1.25 cm) pieces
½ cup (125 ml) chopped onion
Combine ingredients with reserved tomato juice in ceramic pot of Cuisinart
®
Slow Cooker.
Cover and press the On/Off button to turn the unit on. Set time to 5 hours and press
Low; Slow Cooker will automatically switch to Warm until ready to serve.
Calories 179 (5% from fat) • carb. 39g • pro. 8g • fat 1g • sat. fat 0g

Succotash

Makes about 6 servings
1 can (14 ounces [397 g]) diced
tomatoes, drained, ¼ cup (50 ml)
juice reserved
½ tablespoon (7 ml) instant tapioca
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground pepper
¼ teaspoon (1 ml) thyme
Nutritional information per serving:
• chol. 0mg • sod. 272mg • calc. 43mg • fiber 7g
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