Tag Archives: roasted beets

Roasted Beet Salad

22 Jul

I’ve been a fan of the beets for as long as I can remember…

thebeets

COME ON, Killer Tofu was one of the greatest hits of my childhood.

But seriously, beets.

Beets

My favorite way to prepare beets is to roast them (here is my go-to recipe).  This time, though, when the beets came out of the oven I tossed them in balsamic vinegar instead of of apple cider vinegar and knew they belonged on a bed of arugula and spinach.

Roasted-Beet-Salad-Goat-Cheese-Pecans-Arugula-Spinach

I added in a bit of crumbled goat cheese, toasted pecans, and my favorite balsamic dressing.  Seriously easy, meatless, and delicious!

My Favorite Balsamic Dressing:

  • 3 T. balsamic
  • 1-2 cloves garlic, pressed
  • 1 T. Dijon mustard
  • scant 1/3 c. extra virgin olive oil
  • salt, pepper to taste

Whisk together the balsamic, garlic, and Dijon mustard together.  Slowly whisk in the olive oil, then salt and pepper to taste.

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Pork Belly & Beets

31 Aug

Last night, the “when the cat’s away” theme continued.  K came over for dinner and brought some melt in your mouth Tamworth pork belly with him.

This is my favorite kind of food: SOLE.  This pig was from a family-owned farm in Clarion and then went to K’s to get butchered and then came straight to my kitchen!  Its got a honey-soy glaze with honey from Churchview Farm.  And since we basically cook by candle light in my demo-ed kitchen, I’d like to think we saved some electricity.  Ta-da! SOLE in my mouth.

Fun fact, the Tamworth is a rare breed of pig, considered “threatened” in the United States.  Wiki says there are less than 300 breeding females registered today!  They are ideal “bacon pigs” because they are able to achieve high body mass without an abundance of fat. 

What a delicious little heirloom piggle ♥ with:

Roasted Beets and Sauteed Greens:

3 large beets, with greens
1 clove garlic
salt, pepper
olive oil
1/4 c. chopped onion
 

Place beets (skins on) in a shallow baking dish and brush with olive oil.  Sprinkle salt and pepper evenly.  Bake at 400°F until fork tender, about 1 hour.  When you pull them out of the oven, sprinkle the vinegar of your choice over them.  (I usually use apple cider vinegar, but its not gluten free.  Last night I used red wine vinegar and it was just as good.)

About 15 minutes before you pull the beets out, sautee the garlic and onion in 1 T. olive oil.  When the garlic is golden brown and the onions are looking clear, add the beet greens. Salt and pepper to taste.  Cook until the greens are wilted and become soft.

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