Cuisinart FRC-1000 User Manual - Page 21
Beet Salad With, Roasted Walnuts And, Ricotta Salata, Champagne, Vinaigrette, Italian Farro And,
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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 eyecatching 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® Rice and Grain Multicooker. 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 CHAMPAGNE VINAIGRETTE This all-purpose dressing is incredibly versatile as a salad topper, marinade or finishing drizzle for vegetables. 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® blender jar. Blend on 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 ahead. 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 1/8 teaspoon freshly ground black pepper 21
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