Roasted Beet Salad

Super simple, easily elegant, sinfully delicious………………….. Roasted Beet Salad.

Roasted Beet Salad

I only remember beets two ways as a kid….from a can…….or pickled beets. I don’t think I ate either and was truly amazed when I ate them for the first time as an adult.

When I began gardening, I planted them and canned pickled beets every year. I’m kinda over the canning. It’s a wonderful thing and maybe when I retire….. someday…… I will pick it up again. It was nice to have your own fresh veggies in the winter……your own organics.

Roasted Beet Salad

These days, I purchase beets, organic when I can and roasting is my preferred method of cooking. Roasting beets intensifies their flavor, it brings out an earthy sweetness, and makes them easy to peel.

To roast beets cut the tops off leaving about two inches of the stem. Leave the tap root……the thing that looks like a tail on…..don’t cut it off. Scrub the beet to remove any dirt and place beets on a cookie sheet lined with tin foil. Use enough foil to cover the beets. Wrap tightly. Place the beets in a 400* oven for 45-55 minutes or until fork tender.

Roasted Beet Salad

Once the beets are roasted, remove from the oven and open the foil to allow steam to escape….be careful!

Allow the beets to cool enough to handle them, the skins will slide right off. You can then cut off the tap root. Then slice, cube, chunk……whatever you desire.

Roasted Beet Salad

I wanted a simple recipe that let the flavor of the beets shine, so I made a simple vinaigrette and tossed the beets….I cubed mine……in the vinaigrette and allowed then to set while I toasted the walnuts.

Blue cheese with its pretty blue green marbling and tangy flavor is the perfect accompaniment to the beets and walnuts. If you are not a fan of the blue cheese goat cheese would make a great substitute.

Roasted Beet Salad

If you are looking for a easy, beautiful, side dish look no further than Roasted Beet Salad.

Roasted Beet Salad
Author: 
Serves: 4
 
Ingredients
  • 2 cloves garlic , minced
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 teaspoon dijon mustard
  • 5 large Roasted Beets, peeled and cubed
  • 1⁄4 cup chopped toasted walnuts
  • Salt and freshly ground black pepper
  • Blue Cheese
Instructions
  1. Whisk garlic, vinegar, olive oil, dijon mustard, and salt and pepper until emulsified. Add beets and toss to coat.
  2. To serve top beets with toasted walnuts and a wedge of blue cheese.

 

5 Bean Basil Salad

Making a special meal for Mom on May 8th? 5 Bean Basil Salad is a perfect salad for brunch or lunch.
5 Bean Basil Salad

Healthy, beautiful, super easy to prepare, and can be made ahead. What’s not to love!!

5 Bean Basil Salad

I no longer am fortunate enough to have my Mother, but we always made a huge ordeal over Mothers Day. My Mom loved good food, and I was always happy to prepare it for her. But on Mothers Day, I always went the extra mile.

5 Bean Basil Salad

Not only did the meal need to be really good, but it had to be beautiful…….just like my Mom! Everything had to be artfully arranged, and only the best china, and flowers would do. After all it was the day we celebrated her.5 Bean Basil Salad

If your Mom deserves a special meal……and what Mom doesn’t? Add Five Bean Basil Salad to the menu. Green beans, kidney beans, black beans, chickpeas, and cannellini beans. The colors alone are enough to make your mouth water.

Add the red and yellow of cherry tomatoes, and the red and white of radishes…….art on a platter.

5 Bean Basil Salad

Top it all with what I must say was an excellent basil dressing and you have a salad made for a Queen….a.k.a. Mom!

5 Bean Basil Salad

The Five Bean Basil Salad is so extra easy to prepare that you will have plenty of time to spend with the lady of the day! So spoil you Mom this Mothers Day…..she deserves it!!

5 Bean Basil Salad
Author: 
Serves: 6
 
Ingredients
  • ½ pound green beans, trimmed and blanched
  • ½ cup fresh basil, plus more for garnish
  • 1 small shallot, quartered
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • Salt & Pepper to taste
  • 1 15-ounce can chickpeas, rinsed & drained
  • 1 15-ounce can dark red kidney beans, rinsed & drained
  • 1 15-ounce can black beans, rinsed & drained
  • 1 15-ounce can cannellini beans, rinsed & drained
  • 1 cup halved red & yellow cherry tomatoes
  • ½ cup thinly sliced radishes
Instructions
  1. For dressing:
  2. Combine ½ cup basil, shallot, oil, vinegar, honey, mustard, salt and pepper in a blender and puree until smooth.
  3. Arrange the green beans and all other ingredients decoratively on a platter. Serve with the dressing. Garnish with the chopped basil.

 

Scallop Bacon Brussels Sprout Pizza

Scallop Bacon Brussels Sprout Pizza. Scallops on pizza? You better believe it!  

Scallop Bacon Brussels Sprout Pizza

That’s a mouth full…..a mouth full of deliciousness! I have a recipe that I make often that uses scallops, bacon and brussels sprouts, I will have to share that recipe one day, but the combination of ingredients is a real taste treat.

When I was a kid brussels sprouts would not have passed my lips. then as my tastes changed, I would eat them with cheese sauce. Then entered bacon, bacon brings out the best in both scallops and brussels sprouts.

Scallop Bacon Brussels Sprout Pizza

Of course bacon can make just about anything better, and has been added to so many foods and transformed them into spectacular dishes.

Now, I will try anything on a pizza, sweet, savory, so why not seafood. I’ve had shrimp on pizza before. It was good, but the flavor was lost in the traditional pizza flavoring.

Scallop Bacon Brussels Sprout Pizza

Alfredo sauce sounded like a good ‘sauce’ for the pizza. You of course can make your own, but the folks at Newman’s Own make a super Roasted Garlic Alfredo sauce that’s perfect. I love their products and love that in the last 30 years Newman’s Own has given over $450 million dollars to thousands of charities, pretty cool right?

Not bad for something that started out as homemade gifts for friends, and blossomed into a wonderful charity and produces some of the tastiest foods you will ever eat….. they even make pet food!! Newman is quoted as saying “it started as a joke and got out of control”…..so happy it did!

Scallop Bacon Brussels Sprout Pizza

To make the pizza, fry the bacon until crispy, then drain on paper towels. And set aside.

Using some the bacon grease sauté the shredded brussels sprouts just until they start to wilt.

On a pre-made pizza crust, spread the Alfredo sauce to with in an inch or so of the edge of the crust. Top with the wilted brussels sprouts. Slice the scallops in half lengthwise and arrange on top of the pizza.
Sprinkle with parmesan blend cheese and bake. Don’t over cook the pizza……..thats why the pre-made crust. The cooking time for a traditional pizza dough would turn the scallops not rubber pucks, and that my friends would be a horrible, horrible thing.

Scallop Bacon Brussels Sprout Pizza

You want the scallops to just turn opaque, that will keep them sweet, juicy and tender.

Once out of the oven sprinkle the pizza with the reserved bacon. Allow the pizza to set a couple of minutes and serve.

For a seafood twist to pizza……. Scallop Bacon Brussels Sprout Pizza.

Scallop Bacon Brussels Sprout Pizza
Author: 
Serves: 4
 
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 pre-made pizza crust
  • 1cup jarred Alfredo Sauce ( I used Newman’s Roasted Garlic Alfredo)
  • 4 slices thick-cut bacon (5 ounces)
  • 4 sea scallops (5 ounces), sliced crosswise ¼ inch thick
  • 1 cup shredded brussels sprouts
  • ½ cup Parmesan Blend cheese
  • Italian Flat Leaf Parsley for garnish
Instructions
  1. Place pizza crust on a cookie sheet or pizza stone. Brush crust 2 tablespoons of olive oil.
  2. Spread Alfredo sauce on top, leaving a 1-inch border around the edge.
  3. In a nonstick medium skillet, cook the bacon over moderate heat,until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Sauté brussels sprouts until just starting to wilt.
  4. Spread sautéed brussels sprouts over Alfredo sauce. Arrange scallops on top.
  5. Sprinkle with cheese. Bake for 8 minutes, until scallops are opaque, and sauce is bubbly and cheese is browned. Sprinkle with bacon and parsley. Allow to set for a couple of minutes, slice and serve.