Food Network: Roasted Beet and Crab Salad

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Roasted Beet and Crab Salad
Recipe Courtesy of Emeril Lagasse

Ingredients
1/2 pound fresh beets
1/2 cup extra virgin olive oil
1/4 cup rice wine vinegar
Salt and pepper
1 pound crab meat, picked over for cartilage
1/4 cup homemade or store bought mayonnaise
2 tablespoons sour cream
2 tablespoons minced shallots
1 tablespoon prepared horseradish or to taste
1/2 cup of one day pickled red onions
1 tablespoon finely chopped parsley

Directions
Cut the tops and bottoms off the beets. Place the beets in a small
roasting pan and fill the pan with water coming 1/3 of the way up the pan. Cover the pan with

aluminum foil. Place the pan in the oven and roast for about 30 to 35 minutes or until the beets are
tender. Cool slightly, about 20 minutes, and rub off the skin. Using a mandoline, thinly slice the
beets Reserve 1/4 cup of the beet liquid. In a mixing bowl, whisk the olive oil and rice wine
vinegar together. Season with salt and pepper. Toss the beets with vinaigrette, cover and chill for
6 hours. In a mixing bowl, toss the crab meat, mayonnaise, sour cream, shallots and horseradish
together. Season the salad with salt and pepper. To assemble, divide the beet slices into fourths.
Cover the center of each plate with the beet slices. Mound the crab salad over the beet slices on
each plate. Place a fourth of pickles on top of each mound of crab salad. Drizzle the reserved beet
water around the edge of each plate. Garnish with parsley.