Sunday, January 15, 2012

Sunday Dinner + Recipe for Roasted Beet Salad

This was our sunday night dinner - 

Irish Soda Bread

Roasted Eggplant Spread

Lemon Garlic Chicken, Truffle Risotto, Sautéed Baby Sprouted Broccoli 

We also had roasted beet salad, which was delicious. I found these beets at the farmers market yesterday and just had to get them because they looked so beautiful! The recipe is simple, healthy, and delicious.

Roasted Beet Salad
Serves 6-8

8 beets (I like to use different colored beets - it makes the salad look gorgeous!)
1 bag lettuce (you can use any kind you like... I used a "Stellar Mix" from the farmers market)
4 oz goat cheese
1/2 cup olive oil
1/4 cup balsamic vinegar

Preheat the oven to 375 degrees F. Cut off the beet greens but leave about an inch of the stems if you can. Wash the beets, pat dry, and place them on a baking sheet with aluminum foil. Drizzle with olive oil, salt, and pepper. Toss so the oil coats all the vegetables. Wrap the aluminum foil around the beets to create a sealed compartment for them. Roast in the oven for 40-45 minutes, until the beets are soft and can be easily pierced with a knife or fork. Remove the beets, open the aluminum foil, and let cool slightly. When cool enough to handle, remove the skins by gently wiping the beet with a damp paper towel. The skin should come right off. Slice into 1/4 inch thick slices, and set aside.

To make the dressing, combine the olive oil, vinegar, 1/2 tsp salt and 1/4 tsp pepper in a bowl and whisk until combined. Place lettuce in a bowl, and add some of the dressing. Toss with your hands and add dressing until all the leaves are lightly coated, but not soaked. 

Place a handful of lettuce on each plate, then arrange the sliced beets. Crumble the goat cheese and drizzle with olive oil before serving.

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