This is a really tasty salad! The secret is in roasting the beets and also using a high quality balsamic vinegar. Make the beets ahead of time and keep them covered in the fridge until ready to use (within a few days). We had this tonight as a side with gnocchi. Delicious!! Serves four as a side dish.
Ingredients:
-4 medium sized beets, washed and rough ends cut off (no need to peel)
-3 tbsp olive oil
-2 cloves garlic, minced (or 1 tsp garlic powder)
-freshly ground black pepper & salt to taste
-1 tsp hot picante sauce (optional)
-2 tbsp balsamic vinegar
-6 large fresh basil leaves, chopped
-2 tbsp/about 50 grams/ of soft, unripened goat cheese (enough to add some nice flavour but not a lot of saturated fat and calories!)
Directions:
1. Preheat oven to 450F. Slice the beets into rounds that are about one inch thick. Place in a shallow roasting pan and toss with oil, garlic, salt, pepper and hot sauce. Cook, uncovered, until a fork easily pierces centres (about 30 minutes).
2. Remove from oven and allow to cool. Cut each round into quarters. Place in a serving bowl and toss with the fresh basil and balsamic vinegar. Crumble to goat cheese over top and serve.
Tuesday, August 13, 2013
Friday, August 2, 2013
Endive Salad with Honey Mustard Dressing
Endive is a bitter leafy green, which I don't particularly care for on its own. However, this slightly sweet salad dressing balances everything out perfectly. This makes enough side salads for 4 people.
Ingredients:
-one head of endive, torn into bite sized pieces
-one small sweet/vidalia onion, diced
-1/4 cup olive oil
-2 tbsp lime juice
-2 tbsp rice wine vinegar
-1 tsp liquid honey
-1 tsp whole grain mustard
-1/4 tsp salt
-1/2 tsp freshly ground black pepper
Directions:
1. Wash endive well and pat dry with a clean dish towel. Combine onion and endive in a large bowl.
2. In a small dish, combine all other ingredients for dressing and stir well with a fork to combine.
3. Drizzle the dressing lightly over the salad and toss well. Allow to sit for 5 minutes before serving.
Ingredients:
-one head of endive, torn into bite sized pieces
-one small sweet/vidalia onion, diced
-1/4 cup olive oil
-2 tbsp lime juice
-2 tbsp rice wine vinegar
-1 tsp liquid honey
-1 tsp whole grain mustard
-1/4 tsp salt
-1/2 tsp freshly ground black pepper
Directions:
1. Wash endive well and pat dry with a clean dish towel. Combine onion and endive in a large bowl.
2. In a small dish, combine all other ingredients for dressing and stir well with a fork to combine.
3. Drizzle the dressing lightly over the salad and toss well. Allow to sit for 5 minutes before serving.
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