First Place, 2014 AICR/C-CAP Healthy Appetizer Contest Winner
Bryn received a $5,000 scholarship.
Preheat oven to 350 degrees F. In medium bowl, toss beets with 2 teaspoons olive oil and season with salt and pepper. Place in shallow roasting pan, cover with foil and roast for 40-45 minutes or until tender when pierced with fork. Set aside four quarters of beets for use in salad.
In blender, combine 1/4 cup orange juice, orange zest and vinegar and pulse to combine. With blender on low speed, slowly add 2 tablespoons olive oil until well blended. Season vinaigrette to taste with salt and pepper and set aside.
When remaining beets are cool enough to handle, chop into large pieces. Place beet pieces in blender with yogurt, lemon juice and 1 tablespoon of water. Blend until smooth, stirring with rubber spatula as needed. Place purée and 1 teaspoon olive oil in small saucepan over low heat until mixture is warm. Set aside.
Slice remaining beets into thin julienne slices. In large bowl, combine slices with beet leaves, arugula and pomegranate seeds. Toss salad with vinaigrette.
In large skillet or sauté pan heat 1 tablespoon olive oil over medium high heat. Lightly season scallops with salt and pepper and add to hot skillet. Sear scallops for 2-3 minutes on each side, until almost firm to the touch.
On each of 6 small plates, place 2-3 tablespoons of warm beet puree on one side and top with 2 scallops. Place 1/2 cup salad next to scallops and serve.
Makes 6 servings.
Per serving: 200 calories, 10 g total fat, (1.5 g saturated fat), 20 g carbohydrate,
9 g protein, 5 g dietary fiber, 188 mg sodium.