Beet-and-Orange-Infused Daikon with Onion Puree

• 1 1/2 cups fresh orange juice
• 1/4 cup plus 2 tablespoons Campari
• 2 tablespoons white rum
• 2 beets, peeled and shredded
• 1 tablespoon potato starch
• Salt
• One 3/4-pound daikon, about 2 inches in diameter, peeled and cut into three 2-inch lengths
• 3 tablespoons unsalted butter
• 2 medium red onions, minced
• 1/2 cup warm cooked basmati rice

1. In a bowl, combine the orange juice, Campari, rum and shredded beets; refrigerate overnight.
2. Strain the beet mixture through a fine sieve into a small saucepan, pressing on the solids.
3. Whisk in the potato starch.
4. Simmer over moderate heat, whisking until thickened, about 1 minute.
5. Season with salt, pour into a bowl and let cool.
6. In a saucepan of boiling salted water, cook the daikon until crisp-tender, 8 minutes.
7. Drain and let cool; pat dry.
8. Halve each piece of daikon lengthwise, then arrange the pieces on a work surface, cut side down.
9. Make very thin lengthwise slices, stopping 1/3 inch from the top.
10. Stand the daikon fan, sliced ends down, in the beet infusion until the ends are deep magenta, about 1 hour; occasionally spoon liquid over the top.
11. In the small saucepan, melt the butter.
12. Add the red onions and a pinch of salt.
13. Cover and cook over low heat, stirring, until very soft, 15 minutes.
14. Scrape into a blender and puree.
15. Return the puree to the saucepan.
16. Cook over moderate heat, stirring, until thick, 10 minutes; season with salt.
17. Carefully drag a daikon fan across each of 6 plates; set on the plate.
18. Stir 1/4 cup of the beet infusion into the warm basmati rice.
19. Mound the rice and the onion puree on the plates and serve.

orange juice, white rum, beets, potato starch, salt, diameter, unsalted butter, red onions, basmati rice

Taken from www.foodandwine.com/recipes/beet-and-orange-infused-daikon-onion-puree (may not work)