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This is a winning-contestant recipe from Season Four of FOX'sMasterChef.
Ingredients
Makes 4 servings
For the onion purée:
For the mushrooms:
For the roasted beets:
For the pumpkin seeds:
For the English peas:
To serve:
Make the onion purée:
Step 1
In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.
Make the mushrooms:
Step 2
In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.
Roast the beets:
Step 3
Preheat the oven to 425°F.
Step 4
Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.
Toast the pumpkin seeds:
Step 5
Preheat the oven to 375°F.
Step 6
Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.
Cook the peas:
Step 7
Fill a large bowl with ice water.
Step 8
In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.
To serve:
Step 9
In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.
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Reviews (3)
Back to TopI saw no reason to do all these separate steps! I just sauteéd the onions and beets in the walnut oil, added the mushrooms and peas and even threw in the beet greens at the end and tossed with some pumpkin seeds, cheese, zest and lemon juice just before serving!
irngrl
Michigan
1/5/2016
Each component was wonderful.There were beet issues. Keep the yellow and red beets separate. Next time I do it I'm going to skip the red beets entirely as they stain he presentation. Yellow and chiogga beets would be prettier. Use smaller beets so when you quarter them they are small and ready to pop into your mouth. I wonder why the picture shows it as a composed salad as you can see the beautifully prepared individual elements in the picture. The recipe says to combine it all at the end.Don't do it! It turns into a pink mess that is looks most unappetizing. Instead, put about 3-4 tablespoons of the fab onion puree onto a plate and arrange the other elements over it. Lots of prep so leave time. If everything was prepared and waiting in bowls, it would be a beautiful first course.
huberh
San Fransisco, CA
8/10/2013
Excessive. No wonder I don't watch this show.
Trm251
NYC
8/10/2013