Panko Crusted Cod with Spiral Beets

Looking for an elegant looking easy dinner? Look no further Panko Crusted Cod with Spiral Beets checks all those boxes.

Panko Crusted Cod with Spiral Beets

Frozen foods have come a long, long way. Convenience is king in this day and age. Finding the trendy spiralized veggies was a bonus for me. Don’t get me wrong I’m all about gadgets. I’m not sure, after purchasing veggies already spiralized that it would a gadget for this is for me. I bought beets and butternut squash, check for a recipe using the butternut squash soon.

Panko Crusted Cod with Spiral Beets


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Dark Chocolate Pistachio Gelato Tartufo

Until last week I had never heard of Tartufo. Was I ever missing out…..Dark Chocolate Pistachio Gelato Tartufo is now on my, I will be making this again, and again, and again list!

Dark Chocolate Pistachio Gelato Tartufo

Delizioso doesn’t begin to describe this incredible dessert. Tartufo is an Italian ice-cream dessert originating from Pizzo, Calabria. It’s normally two or more flavors of ice cream, with either fruit syrup or frozen fruit — typically raspberry, strawberry or cherry — in the center. Its then covered in a shell made of chocolate or cocoa, but cinnamon or nuts can also be used.

Dark Chocolate Pistachio Gelato Tartufo

So, I looked this up on Wikipedia and the Tartufo di Pizzo ice cream was invented in 1952 when a relative of King Victor Emannuel II came to Pizzo in honour of the celebration of an aristocratic marriage. For this occasion many guests were invited for an elaborate dinner. Unfortunately the hosts did not have enough cups to serve the guests the ice cream dessert, but a clever pastry maker named Don Pippo de Maria came up with a creative solution. Continue reading “Dark Chocolate Pistachio Gelato Tartufo”

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.

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Roasted Beet Salad

  • Author: Marty Boyd
  • Yield: 4 1x

Scale

Ingredients

  • 2 cloves garlic , minced
  • 1/4 cup red wine vinegar
  • 1/4 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.