Here is our share for this week.
I love beets. My favorite ways to eat them are either roasted or pickled. Since it is chilly this evening, I am sharing a roasted beet salad. Beets pair very well with spicy greens, walnuts, and creamy cheeses like goat cheese.
Beet and Goat Cheese Salad
Ingredients
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh greens (use your mesclun mix this week!)
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
3 ounces soft fresh goat cheese, coarsely crumbled (if don't eat cheese, I would substitute diced avocado)
Directions
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the greens, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the goat cheese, and serve.
(this is a recipe that originated from Giada De Laurentis, food network)
Happy eating,
Kara
I love beets. My favorite ways to eat them are either roasted or pickled. Since it is chilly this evening, I am sharing a roasted beet salad. Beets pair very well with spicy greens, walnuts, and creamy cheeses like goat cheese.
Beet and Goat Cheese Salad
Ingredients
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh greens (use your mesclun mix this week!)
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
3 ounces soft fresh goat cheese, coarsely crumbled (if don't eat cheese, I would substitute diced avocado)
Directions
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the greens, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the goat cheese, and serve.
(this is a recipe that originated from Giada De Laurentis, food network)
Happy eating,
Kara
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