Recipe: Easy Beet Salad

It is super easy to roast a bunch of beets on the weekend to have them handy to peel for salads and such during the week.  The salad here couldn’t have been simpler for a Monday night meal.

For the Salad

• 2 beets, cooked, cooled, peeled and sliced
• Some red leaf lettuce
• 1 orange, supremed (segments cut out)
• handful of walnuts for some protein

For the Dressing

• Orange champagne vinegar
• Juice from the supremed orange
• Olive oil
• S&P

Combine all dressing ingredients in a large bowl.  Add other ingredients.  Toss together.  serves 2.

Some Recent Meals

Quinoa and Greens Pie with Mashed Turnips and Beet Chips

Crumpets with Chamomile Creme Anglaise & Blueberries

Wine Braised Turnips and Kohlrabi with Salad and Sausage

Kale and White Bean Soup with Home Made Stock

Strawberry Morning Muffins

Mother's Day Lunch

Beet, Citrus and Avocado Salad

Radish, Mint and Cream Cheese Finger Sandwiches

Beet Green & Mushroom Quiche

Mac 'n' Cheese with Braised Collard Greens

Recipe: Beet & Goat Cheese Salad

Nothing mind blowing here in terms of flavor profiles, etc.  but this was a tasty salad!  Inspired by this recipe from the NY Times we used lots of greens and all our beets.  I don’t think i’ve ever actually cooked beets, but the NY Times technique made it mess-less and quick.

Ingredients for roasted beets

• 3 beets, peeled, and cut into 1/2 inch cubes
• olive oil
• red wine vinegar

Preheat the oven to 375.  Toss the beets in the oil & vinegar, salt & pepper.  Spread out in a single layer on a foil-lined baking sheet and cover with another piece of foil.  Crimp the edges a bit to make a packet and cook for 20 minutes.  Remove the foil lid, stir the beets around and cook for another 15-20 minutes, or until the beets are done.

Ingredients for the salad

• 2 bunches arugula
• red wine vinegar
• olive oil
• 2 t chopped tarragon
• 1 large clove garlic, chopped
• goat cheese, to taste

Wash and dry arugula well.  In a small bowl, combine vinegar, oil, tarragon and garlic and whisk to combine.  Toss with salad and salt & pepper.  Crumble goat cheese and toss with salad.  Plate salad, top with more goat cheese, beets, and garlic bread.

Recipe: Creamy Green Garlic Salad Dressing

We had lots of the green garlic aioli left over from this recipe which makes a great salad dressing too, thinned down with a little red wine vinegar and tossed with lettuce and radishes.  It’s kind of like a fake caesar dressing.  Yum!  Also, the “chives” on the baked potato are greens from the baby shallots.

Recipe: Giant Kitchen Sink Salad

It’s Thursday and we’re picking up more veggies tomorrow, but have too many that we haven’t been able to eat yet.  So tonight we combined as many of them as we could into a giant kitchen sink salad.

Ingredients

• A few leaves red oak leaf lettuce
• A few leaves green oak leaf lettuce
• A few leaves wildfire lettuce
• A few leaves dandelion greens
• Small bunch of radishes, sliced
• 1 avocado, chunked
• Bunch of sugar snap peas, from our garden (!)
• Half red onion, thinly sliced
• Baked tofu (five spice flavor), cubed
• 2 cuties (tangerines), separated

Wash lettuce and tear into bite sized pieces.  Combine with the rest of the ingredients in a giant bowl and toss with salt & pepper.

Ingredients for dressing

• 1 T dijon mustard
• 2 T red wine vinegar
• 5 T olive oil
• 2 green garlic, sliced

Whisk together mustard and vinegar, add salt and pepper.  Slowly whisk in olive oil until emulsified.  Throw in garlic and let sit to marry the flavors.

Toss everything together in the giant bowl and serve on giant plates.  Try to figure out how to use the rest of the lettuce asap.