Wednesday, September 1, 2010

Week 13, Recipe 2, Citrus Beet Salad

Ingredients:
4 medium beets*
1 Tbsp. olive oil
1/4 tsp. salt
pinch ground pepper
8 cups salad greens or baby spinach*
1/2 cup feta or crumbled chevre or whatever the share cheese was*
1/2 cup toasted pecans

Citrus Dressing:
1/2 cup olive oil
2 Tbsp. lemon juice
2 Tbsp. orange juice (1/4 orange)
1/2 tsp. salt
1 garlic clove, grated or finely minced

Peel and slice beets into 1/2" slices. Toss them with olive oil S&P, and spread them in a single layer over an indoor grill/panini maker on medium high heat. Close grill and cook for about 10 minutes.

Meanwhile, whisk together dressing ingredients and set aside.

Once tender, chop into 1/2" chunks, & toss beets in 2 Tbsp. of the dressing and arrange on top of individual portions of salad greens. Top with crumbled cheese and pecans. Save extra dressing for the table.

Points Tally
Taste: 5 points
Ingredients: 3 points
Originality: 2 points, Adapted from Moosewood Restaurants Cooking For Health, Roasted Beet Salad
Documentation: 0...

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