Butternut Squash Brown Rice

Butternut Squash Brown Rice for the perfect fall side dish!

Butternut Squash Brown Rice

In the fall and winter, I find squash recipes to be a warm and comforting part of dinner. It doesn’t matter what kind, although I do enjoy butternut squash most of all. Continue reading “Butternut Squash Brown Rice”

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



  • 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


  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.


Applewood Smoked Salmon Salad

This is a multi – faceted story……first off, Tim and I love salmon. Loaded with omega-3s , low in calories, and pairs with so many other ingredients the recipes possibilities are endless.

In Tim’s line of work, he talks to lots of folks everyday. At one of his accounts called  Breakers Saloon & Eatery, he has become friends with the owner Victor. Victor and his wife Jan have ran this popular saloon and eatery for many years. Tim and Victor always seem to come up with an idea for a recipe for me to try on their bi-weekly visits……Applewood Smoked Salmon Salad is one of them. Continue reading “Applewood Smoked Salmon Salad”