Beet Salad With Roasted Walnuts And; Ricotta Salata; Champagne Vinaigrette; Italian Farro And Arugula Salad - Cuisinart FRC-1000 Manual De Instrucciones

BEET SALAD WITH
ROASTED WALNUTS AND

RICOTTA SALATA

The saltiness of the cheese combines nicely with
the sweetness of the beets and walnuts in this eye-
catching salad; plus, steaming makes peeling whole
beets a breeze.
Function: Steam
Makes about 6 cups
Water
1 pound trimmed beets (about 3
medium), scrubbed well
2 cups baby arugula
½ cup toasted walnuts
2 ounces crumbled ricotta salata
3 to 4 tablespoons Champagne Vinaigrette
(recipe follows)
1. Add water to the Steam level in the cooking
pot of the Cuisinart
cooker. Insert the steaming tray and put beets
onto the tray. Close lid.
2. Select the Steam function, set timer for 30
minutes, and press Start (large beets may take
up to 35 minutes).
3. Once the audible tone has sounded to
indicate the end of cooking, open the lid and
test the beets for doneness – they should be
able to be easily pierced with the tip of a
knife. Add additional time if necessary.
4. Peel the beets with a paring knife (this is best
done while wearing gloves to prevent any
staining of your hands); the skin of the beets
should easily pull away from the flesh of the
beet. Once peeled, cut the beets into small
wedges.
5. Place wedges into a mixing bowl and toss with
the remaining ingredients.
6. Taste and adjust seasoning as desired. Serve
immediately.
Nutritional Information per serving (1 cup):
Calories 182 (68% from fat) • carb. 9g • pro. 6g
fat 15g • sat. fat 3g • chol. 10mg • sod. 196mg
calc. 133mg • fiber 3g
Rice and Grain Multi-
®
CHAMPAGNE
VINAIGRETTE
This all-purpose dressing is incredibly versatile
as a salad topper, marinade or finishing drizzle
Makes about 1 scant cup
2½ tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 small shallot
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
1. Put the vinegar, mustard, shallot, salt and
pepper into a Cuisinart
Low until processed. Slowly add the oil
through the opening while running on Low
(hold the cap or even a dishtowel in place
over the opening to prevent any splattering).
2. Let mixture blend an additional 20 seconds
after all the oil has been added.
3. Taste and adjust seasoning as desired.
Nutritional Information per serving (1 tablespoon):
Calories 91 (96% from fat) • carb. 0g • pro. 0g
fat 11g • sat. fat 2g • chol. 0mg • sod. 45mg
calc. 0mg • fiber 0g
ITALIAN FARRO AND
ARUGULA SALAD
A showstopper of a salad and ready in 30 minutes. The
farro can be tossed warm into the other ingredients,
but if you prefer it chilled, it can be prepared a day
Functions: Soak & Chewy Grains
Makes about 4 cups
2 cooker cups farro
Water (to the 2-cup marking in the
cooking pot)
2 cups baby arugula
1 cup artichoke hearts, quartered or
halved
1 cup thinly sliced radicchio (about ¼
average head)
¼ cup extra virgin olive oil
1 to 2 teaspoons fresh lemon juice
¼ teaspoon kosher salt
/ teaspoon freshly ground black pepper
1
8
21
for vegetables.
blender jar. Blend on
®
ahead.