Roasted Beet Salad
2 medium to large red beets, scrubbed but not peeled
2 medium to large golden beets, scrubbed but not peeled
1 tablespoon honey
1 tablespoon Dijon mustard
3 tablespoons orange juice
3 tablespoons olive oil
1 tablespoon balsamic or apple cider vinegar
2 ounce frisée lettuce
3 ounces red leaf lettuce
1/2 cup chopped walnuts
3 ounces blue or Gorgonzola cheese (optional)
Preheat oven to 450 F. Line 2 baking sheets with parchment
paper. Slice off the top and bottom of each beet. Slice into rounds as
thin as possible, 1/4-inch thick or less. Drizzle each beet slice with
olive oil, brushing it to evenly coat. Sprinkle with coarse salt and
thyme. Place on prepared baking sheet. Roast 18 to 22 minutes, until
the beets are soft and slightly shrunken. The smaller or thinner beets
will need to come out of the oven first so they don't burn. Set aside.
Keep the colors separate as they will bleed otherwise.
Prepare the dressing: Using an immersion blender or with a whisk, combine
the honey, mustard, orange juice, olive oil and balsamic or apple cider
vinegar. Blend or whisk until emulsified. Season with salt and pepper.
Place the frisée and red leaf lettuce leaves into a bowl and
lightly dress, tossing to combine, reserving 6 teaspoons of the dressing.
Arrange the roasted beet slices in alternating colors in a single layer
on each plate. Drizzle a scant teaspoon of the dressing over the beets.
Place a tall mound of the greens in the center of each plate, allowing
the beets to peek out. Sprinkle walnuts evenly over each plate. If using
cheese, crumble over each mound of lettuce.
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