Category Archives: Salads

Back to Beets

Exhibit A:

one beet inside

A softball-sized beet, purchased at H.E.B.  No idea where it was grown or how/why it’s huge.

Exhibit B:

A bunch of misshapen beets, closer in size to golf balls. Rat-tail roots and leaves still intact. Organically grown seven miles east of Austin at Johnson’s Backyard Garden.

Picked, purchased and eaten within a few days.

beets at markt cropped

The choice is between more bang for the buck or simply better in every other way.

As a later-in-life convert to beets,  I’ve posted often about the many ways to enjoy this multi-dimensional superfood. My current favorite: cold, or warm on a salad.

The combination of roasted beets, pecans and goat cheese on a bed of field greens with a basic balsamic vinaigrette is about as good as it gets.

And since beets always seem to take too long to cook, I’m now roasting lots of beets at once refrigerating the rest to be tossed onto salads throughout the week.

Roasted Beet, Pecan and Goat Cheese Salad

  • 1 T olive oil
  • 1 medium or a few small beets
  • 4 oz. goat cheese
  • 1/3 cup pecan halves
  • 6 oz. field greens

Dressing

  • 2 T olive oil
  • 2 T balsamic vinegar
  • sea salt
  • black pepper

Preheat oven to 375.

Peel and dice beets. Toss with olive oil and roast for 30 minutes or until tender.

Add pecan halves to a dry skillet. Cook for 5-7 minutes at medium heat tossing/stirring frequently

Combine olive oil, balsamic vinegar, salt and black pepper in a covered jar. Shake.

Divide greens among four salad plates or in a large salad bowl.  Top with cooked beets, pecans and crumbled goat cheese. Toss with vinaigrette. Feast your eyes on a beautiful salad and enjoy.

beet pecan goat salad

 

 

Marinated Raw Salad

Marinated Vegetable SaladMy friend, has just lost 25 pounds and looks great. She attributes her success to a marinated, raw salad every night — just a tasty mix of raw vegetables and olives. Continue reading Marinated Raw Salad

Beet Roundup

From pancakes to muffins, smoothies to salads — steamed roasted and raw — beets and beet greens been the subject of lots of posts this year. I didn’t start 2013 with the intention exploring this deeply pigmented root from every possible angle. In fact, on a few occasions, I made a small determination to rein in my new-found fervor, and then I’d end up asking myself, “why stop now.”

The bottom line, I’ve barely just begun. Next on the docket: beet chips, assorted borscht recipes, pickled beets, and a beet cake. In the meantime, here’s a brief recap of the fun that we’ve had with beets for the first 8 months of 2013.

Beet Pancakes with Fresh Blueberry Syrup

Beet Apple Walnut Muffins

Beet Green and Kale Frittata

Yogurt, Blueberry and Beet Green Smoothie

Beet Green and Strawberry Smoothie

Hummus with Roasted Beets

Beet Carrot and Apple Slaw

Beet Pecan and Feta Salad

Beet and Garbanzo Bean Salad

Spinach and Beet Salad

Beet and Blueberry Salad

Moroccan Beet and Carrot Salad

Borscht Lite

Root Vegetable Hash

Roasted Roots

Quinoa with Roasted Beets

Beet Greens and Portobellos over Pasta

Beet Green Quiche in a Brown Rice Crust

 

Strawberry Basil Salsa

When a salsa is a little bit country and a little bit rock and roll, the sky’s the limit. There’s no end to the appetizers, salads, fish, vegetables, crackers, chips, wraps and who know what else are a lot better when Strawberry Salsa enters the picture. The challenge is to avoid eating it all, and saving some for recipes.

I’ve been on a mission for most of the summer to come up with a Strawberry Salsa recipe and Labor Day seemed like the right time to make that happen. Most of the recipes out there call for cilantro and I have to admit, I’m just not a fan. I went for basil instead, and can’t imagine anything better. Other than that, I decided to keep it simple, which is a challenge.

And the best thing about cooking with strawberries:  the happy hens who get the strawberry tops.
And the best thing about cooking with strawberries: the happy hens who get the strawberry tops.

 

The key, of course, to an optimal salsa is to let is marinate for a few hours, but before the bowl got into the fridge, I made Bill a wrap with a whole wheat tortilla, cream cheese, strawberry salsa and walnuts. Tomorrow, it’s going on top of grilled salmon.

Ingredients

  • 16 oz. fresh strawberries, chopped
  • 1 jalapeno pepper, seeds and pith removed and chopped very finely
  • 1/2 cup chopped red onion
  • 1/4 cup of tightly packed basil leaves, cut into ribbons
  • 1 Tbsp. lemon juice
  • 1/2 cup fresh squeezed orange juice
  • zest of one orange
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper

Directions

Combine all ingredients. Stir and allow to marinate for about an hour.

Perfect picnic or backyard barbeque fare.
Perfect for just about any occasion.

Arugula with Sauteed Mushrooms and Sunny-Side-Up Eggs

A trip to the Farmer’s Market tends to inspire a sharpened focus on vegetables, and in the midst of unpacking an excellent haul of greens, Portabellas, tomatoes and other assorted delights, Sarah called to rave about the arugula and mushroom omlette that she had been served in a converted Birmingham warehouse that now stands as a coffee house/restaurant.

A hefty stash of fresh Baby Bellas

With a fresh supply of arugula, along with a sack full of the meaty baby bellas and a half-dozen eggs, courtesy of my faithful hens,

fern and lemon

I took a stab at a deconstructed omlette of sorts: a layer of fresh arugula, topped with sauteed baby Portabella mushrooms, and topped with a few sunny-side-up eggs.

sauteed baby bellas

fried eggs

Arugula with fried eggs and mushrooms

The mushrooms and eggs managed to wilt the arugula just a bit, as I had hoped, and enjoying all of the ingredients as the distinct stars that they are felt far more fitting for the moment than beating the eggs for an omlette and hiding the vegetables on the inside.