Curry and mint are the flavor highlights in this jewel-toned beet salad. You can cook the beets, marinate them in the dressing, and prepare the curried walnuts up to a day ahead.
4 medium beets (1 1/4 pounds)
2 shallots, minced
1/4 cup mirin (rice wine)
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 tablespoon butter or margarine
2 teaspoons curry powder
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup walnut halves, toasted and coarsely chopped
3 cups arugula, watercress or other greens
1 tablespoon olive oil
How to Make It
Trim beets, leaving roots and 1" stems. Scrub beets with a vegetable brush. Place beets in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until tender. Drain; rinse with cold water, and drain again. Trim stems and roots, and rub off skins. Cut beets into 1" pieces.
Combine minced shallot and next 4 ingredients in a large bowl. Add beets; toss. Cover and chill 1 hour.
Melt butter in a skillet over medium heat. Add curry powder, sugar, and 1/4 teaspoon salt; cook 1 minute. Add walnuts, and cook, stirring constantly, 2 minutes.
Toss greens in olive oil; divide among 6 plates. Top with beet salad and curried walnuts.