Rosemary Roasted Brussels Sprouts with Red Grapes

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Who would have guessed that a massage would give me my next recipe idea? Rosemary Roasted Brussels Sprouts with Red Grapes.
Rosemary Roasted Brussels Sprouts with Red Grapes


My birthday was a little over a month ago and Tim got me a Hot Stone massage. First let me just say this……try one! It was fabulous.

Rosemary Roasted Brussels Sprouts with Red Grapes

After years as a bartender I can strike up a conversation with anyone about anything and I’m always ready to talk about What the Forks for Dinner? Angela was my masseuse and was excellent. If you are local call Sauk Valley Massage Therapy and schedule a massage with Angela. Continue reading “Rosemary Roasted Brussels Sprouts with Red Grapes”

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Roasted Cauliflower Fettuccine with Bacon

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Carbs and cauliflower, add a dash of bacon and Roasted Cauliflower Fettuccine with Bacon ……Delish! 


Roasted Cauliflower Fettuccine with Bacon

There is something about roasting vegetables that brings out a natural caramelized sweetness, such is the case with cauliflower. Cauliflower has been the “it” veggie for quite sometime. Sauces, sides, pizza crust, and even a sub for mashed potatoes……..which by the way is excellent. Continue reading “Roasted Cauliflower Fettuccine with Bacon”

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Roasted Beet Salad

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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.

 

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