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Beet Salad With Cornbread Croutons And Country Ham

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Epicurious
Related tags
brunch salad low carb 4th of july thanksgiving lunch
Nutrition per serving    (USDA % daily values)
CAL
648
FAT
159%
CHOL
65%
SOD
136%

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Ingredients for 6 servings

3/4 cup water

6 tablespoons butter, melted

6 large fresh thyme sprigs

1 1/2 teaspoons coarse kosher salt

1 1/2 teaspoons cracked black pepper

1 bay leaf

8 1 1/2-inch-diameter baby beets (preferably assorted colors), trimmed

1 cup medium-grind cornmeal

1/3 cup White Lily all purpose flour or cake flour

11/2 teaspoons coarse kosher salt

1 teaspoon baking powder

1/4 teaspoon baking soda

6 tablespoons (3/4 stick) butter, divided

1 cup buttermilk

1 large egg

Peel from 1 orange (orange part only), cut into thin 2-inch-long strips

Peel from 1 lemon (yellow part only), cut into thin 2-inch-long strips

1/2 cup fresh orange juice

1/2 cup fresh grapefruit juice

2 tablespoons sorghum syrup* or honey

1/4 cup fresh lemon juice

2 teaspoons Dijon mustard

6 tablespoons peanut oil

3 small sweet onions (such as Vidalia or Maui; about 1 pound), cut crosswise into 1/2-inch-thick slices

Olive oil

Coarse kosher salt

Nonstick vegetable oil spray

3 ounces very thinly sliced country ham or prosciutto

4 teaspoons minced plus 1 tablespoon chopped fresh Italian parsley

Fleur de sel**

Cracked black peppercorns

1 5-ounce log soft fresh goat cheese, crumbled

Aged balsamic vinegar

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