(ed note: I am making a version of this dish this coming Sunday, so I thought I'd re-post this blast from the past, circa 2006, for my your amusement. I noticed in this post that I neglected to mention that I added a touch of truffle oil to the blood orange, white chocolate dressing. It added a bit of earthiness that worked well with the beets. I am not a big truffle oil person, but it works here. I remember mentioning this dish to people around the time I made it, and many thought I was on crack. I wouldn't lead you astray - try experimenting with these flavor combinations...)
I like to occassionally challenge expectations people have about chocolate.
Take this beet salad I came up with while randomly browsing through the market one afternoon. Beets are sweet and earthy and I thought they would benefit from a bit of rich chocolate flavor. But for it to work, I wanted to balance the chocolate and beets with a sharp, citrus acidity and some fresh mint. After roasting the beets and toasting the pine nuts, I created a dressing with the blood orange juice, olive oil, mint, and then a tablespoon of melted white chocolate. I tossed the beets in the dressing then and drizzled a little more around the beets on the plate.
In concept, this dish might create a few skeptical winces. But my taste tasters have assured me that this dish is nothing short of tasty. I agree, mainly because of the judicious amount of chocolate I used and the fact that the earthiness of the chocolate makes such a great combo with the beets.
Finally, I would most likely pair this salad with an rich white wine...again, not a traditional pairing for chocolate.
this looks *amazing*. i am such a sucker for beets!! i just made a blood orange and chocolate salad...but would have never thought to add beets to it. yum :))
Posted by: tami | February 06, 2006 at 08:50 PM
wow, this combo sounds amazing. thanks for sharing!
Posted by: mike | February 07, 2006 at 12:40 AM
thanks guys. tami, blood orange and chocolate salad sounds great...i added roasted baby carrots to this the first time i tried it, also a nice addition.
Posted by: joe | February 07, 2006 at 10:27 PM
Beautiful idea. I love the idea of chocolate in savoury food, and love beets a lot. All kins, colours and compositions.
Posted by: bea at la tartine gourmande | March 10, 2006 at 05:56 PM
Sounds delicious! Care to share the proportions you used for the dressing?
Posted by: JMG | April 22, 2006 at 08:24 PM
It sounds like a magical combination. I would probably add something cheesy - perhaps some goats cheese. Otherwise it meets my approval.
Posted by: Tim | February 18, 2007 at 07:09 PM
wow this looks amazing. the colors really pop in this photo too. nice work. ive been craving a salad like this lately.
Posted by: Linda | February 20, 2007 at 04:40 PM
I minced preserved lemons and made a preserved lemon vinaigrette. Both were good, but the vin made the beet stand out
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White chocolate originates from the cocoa (cacao) plant, but it is not 'chocolate.' According to the FDA, to be called 'chocolate' a product must contain
chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.
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