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                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup orange juice
                                                                  • Yes No 1/4 cup campari
                                                                  • Yes No 2 tbsp white rum
                                                                  • Yes No 2 beet
                                                                  • Yes No 1 tbsp potato starch
                                                                  • Yes No salt
                                                                  • Yes No one 3/4 lb, 2 inch, 2 inch daikon
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 1/2 cup basmati rice
                                                                  • In a bowl, combine the orange juice, Campari, rum and shredded beets; refrigerate overnight. Strain the beet mixture through a fine sieve into a small saucepan, pressing on the solids. Whisk in the potato starch. Simmer over moderate heat, whisking until thickened, about 1 minute. Season with salt, pour into a bowl and let cool.
                                                                  • In a saucepan of boiling salted water, cook the daikon until crisp-tender, 8 minutes. Drain and let cool; pat dry. Halve each piece of daikon lengthwise, then arrange the pieces on a work surface, cut side down. Make very thin lengthwise slices, stopping 1/3 inch from the top. 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.
                                                                  • In the small saucepan, melt the butter. Add the red onions and a pinch of salt. Cover and cook over low heat, stirring, until very soft, 15 minutes. Scrape into a blender and puree. Return the puree to the saucepan. Cook over moderate heat, stirring, until thick, 10 minutes; season with salt.
                                                                  • Carefully drag a daikon fan across each of 6 plates; set on the plate. Stir 1/4 cup of the beet infusion into the warm basmati rice. Mound the rice and the onion puree on the plates and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
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                                                                    juice
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                                                                    refrigerate
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                                                                    sieve
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                                                                    simmer
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                                                                    pour
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                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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