Recipe courtesy of Emeril Lagasse
Print
Total:
7 hr 30 min
Prep:
1 hr 20 min
Cook:
6 hr 10 min
Yield:
4 servings

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
  • 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.

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.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Beet Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Roasted Beet Salad

Recipe courtesy of Tia Mowry

Roasted Beet Salad

Recipe courtesy of Tiffani Thiessen

Roasted Yellow Beet Salad

Recipe courtesy of Chuck Hughes

Roasted Beet Salad

Recipe courtesy of Kelsey Nixon

Roasted Beet Salad

Recipe courtesy of Haylie Duff

Roasted Beet and Grapefruit Salad

Recipe courtesy of Dave Lieberman

On TV

Kelsey's Essentials

7:30am | 6:30c

Kelsey's Essentials

8:30am | 7:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here