Crab and Roasted Beet Salad
Servings
2Serving size
about 2 cups salad with beetsThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 3 medium Beets, raw |
| 1 quart Water |
| 8 ounce Yam, raw (peeled and cut into 1/2 inch cubes) |
| 1 Small Shallots, raw (minced) |
| 2 Medium stalk Celery, raw (diced) |
| 8 ounce Crabmeat |
| 2 Tbsp. Reduced fat mayonnaise |
| 1/2 lime yields Lime juice, raw |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/8 tsp., ground Dried tarragon |
| 4 tsp. Olive oil |
| 2 tsp. Balsamic vinegar |
Instructions
Scrub the beets well. Wrap them in aluminum foil and place in the oven.
Place the water in a medium sauce pan over high heat. When boiling add the yams. Reduce the heat to a simmer and cook for about 10 minutes until they are tender but not falling apart. Remove from the heat and rinse under cold water. Place in the refrigerator to chill.
Place the shallot, celery, crab meat, mayonnaise, lime juice, salt, pepper and tarragon in a bowl. Fold gently until well blended. Add the chilled yams and place in the refrigerator.
When the beets are done (after about 45 minutes), remove from the oven and place in ice water. When cold the skins will slip off easily. Slice the beets thinly and arrange in a fan pattern divided between two plates.
Place half of the crab salad on each plate. Drizzle the olive oil and vinegar over the beets and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great salad year ’round. The colors and ingredients are more fall or winter, but it’s fresh and light and crisp for a spring or summer day.