November 5, 2024

Roasted Beet Salad with Goat Cheese Medallions

March 3, 2014 by

2014-03-02 19.11.32

It is almost spring!!!  Yes, yes…I KNOW…it is still snowy (I have looked outside!).

In the produce department, we are starting to see the return of the spring vegetables!  So here we go!  For the next few weeks, we will do a mini-series featuring spring vegetables…last week we featured an Asparagus Pasta Bake.   Today’s recipe is a salad with roasted beets, and baby lettuces such as arugula and kale.  YUMMMMMY!  Enjoy!

Roasted Beet Salad with Warm Goat Cheese Medallions

2014-03-03 00.58.19

Ingredients:
1/4 cup balsamic vinegar (I used honey balsamic)
1 tablespoon honey
1/3 cup extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
3-4 medium beets, peeled and cut into bite-size pieces
2 cups fresh arugula
2 cups baby kale
1 head romaine, chopped (or your favorite lettuce blend)
1/2 cup sliced almonds or pignoli
8 ounce log of goat cheese
1 egg
1 tablespoon water
1/2 cup almond meal/flour
1/2 cup sliced almonds, finely chopped (by hand or with a food processor)

Directions:
Goat Cheese Medallions:

  • Place the goat cheese log into the freezer ‘til firm (10-15 minutes).
  • Remove from freezer and carefully slice with thin, sharp knife into 8 rounds.
  • Preheat oven to 350.
  • Whisk together the egg and water.
  • Spread the almond flour on a paper plate, and the chopped almonds onto a separate plate.  Coat each goat cheese round with almond flour.
  • Dip each round in the egg wash and then roll in the chopped almonds to coat.
  • Place the coated goat cheese rounds on a parchment-lined baking sheet.
  • Bake for 10 minutes. Turn them over and broil on the top rack of the oven for 2-3 minutes, until the almonds turn golden brown. (Watch carefully!) Remove from oven and set aside.

Beets:

  • Line a baking sheet with foil. Raise oven temp to 450.
  • Whisk the balsamic vinegar and honey together in a small bowl to blend.
  • Slowly whisk in the oil. Season the vinaigrette with plenty of salt and LOTS of pepper.
  • Toss the beets in a small bowl with the 2 T of evoo and just a drizzle of the vinaigrette; thoroughly coat.
  • Place the beets on the foil-lined baking sheet and roast ‘til the beets are slightly caramelized, stirring once or twice, for about 30 minutes. Set aside to cool.

Salad:

  • Toss the lettuces along with a small amount of the vinaigrette in a large bowl ‘til lightly coated.
  • Season the salad, to taste, with additional salt and pepper. Place the dressed salad onto a large serving plate.
  • Arrange the beets around the salad.
  • Sprinkle with the nuts and top with the warm goat cheese medallions.
  • Serve with the extra vinaigrette on the side.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Roasted B, B, and B Topping

October 7, 2013 by

Ok, so what do you do when your sister food-blogger posts EXACTLY the same recipe you were going to post?  Well, first you tell her how good hers looked (check it out) then you scurry to the refrigerator to see what else you can throw together!

As promised, we are focusing on Fall in-season fruits and veggies for a few weeks.  This week, we have a Roasted Butternut–Brussels Sprouts–Beet recipe.  We enjoyed this topping a salad with goat cheese and candied nuts.   This recipe makes enough for some leftovers, perfect for a Roasted Veggie Lasagna!  Perhaps you might want to try it as a pizza topping, or over pasta or rice.  Enjoy!

2013-10-04 21.10.46

Roasted Butternut Squash, Brussels Sprouts, and Beets

Ingredients:2013-10-04 19.36.19
1/2 large Butternut squash, peeled
1 medium sweet onion, peeled
1 bunch beets (3-5) peeled
6-8 ounces Brussels sprouts
3-4 tablespoons olive oil
kosher salt, freshly ground black pepper

optional:
3-4 tablespoons candied walnuts *
2 links fully-cooked chicken sausage
3 ounces herbed goat cheese

Directions:

  • Preheat oven to 425.
  • Cut squash and beets into 1″ cubes.
  • Cut off end of each Brussels sprout and any leaves that are brown or dry.  If large, halve lengthwise.
  • Cut onion in half around the middle, and then slice into half-moons.
  • In a large bowl, combine squash, sprouts, and onions; drizzle 2 tablespoons olive oil over them, season well and stir to evenly distribute the oil among the veggies.
  • Pour onto 2 rimmed baking sheets.
  • Now pour the cubed beets into the bowl adding up to 1 tablespoon additional olive oil, if necessary.  Add the beets to one area of one baking sheet; this will keep the beets from ‘bleeding’ onto the other veggies.
  • Roast for 15-20 minutes or ‘til the veggies begin to caramelize.
  • Remove from oven, stir well turning pieces over, if possible.
  • Roast for an additional 15 minutes or ‘til the other side begins to caramelize.
  • Test with a knife tip to make sure veggies are cooked through.  Allow to cool.

* Candied Walnuts
1 cup apple cider
3 tablespoons coconut sugar
pinch of sea salt
1 cup raw walnuts

  • Bring apple cider to a boil in a small saucepan; turn down heat but keep at a good simmer.  Let reduce by ½.
  • Lower heat, and add sugar stirring ‘til dissolved.  Add salt and walnuts; stir well.
  • Continue to cook at a low simmer, stirring constantly ‘til liquid is almost evaporated.
  • Remove from heat; pour onto a small plate and allow to harden.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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At Home with GCH: Focus on Health

February 13, 2013 by

beet and goat cheese salad

In writing this blog series, “Focus on Health.” I am reminded of several articles I read around the start of the year, listing “The Healthiest Foods You’re Not Eating.”  Basically, all the lists were comprised of super foods—those veggies, fruits, grains and other ingredients that we know are good for us but that we avoid for whatever reason.  One that we’ll be looking at this month is BEETS.  Yay, beets!

Beets are high in folic acid, which is crucial during pregnancy.  They are also chock full of vitamins and minerals, including magnesium, calcium and iron.  They are being studied for their cancer and heart disease prevention properties.  Especially of interest to scientists is the pigment that gives beets their bright red color—Betacyanin—because it has been shown to fight cancer and possesses powerful antioxidants.

Perhaps you had them prepared the wrong way, like boiled to death.  Perhaps you see them in the store and just don’t know what to do with them.  In any case, beets are in season now, just waiting for you at your local farmer’s market or grocery store.  Let’s look closer!

There are two main varieties:  common red beets, and golden beets.  Both are delicious and are prepared the same way, but golden beets have a milder flavor, while red beets have a stronger, earthier and sweeter taste.  When you buy them, look for bright, strong leafy greens attached.  The greens are edible and are highly nutritious themselves—don’t throw them out! If you aren’t going to cook the beets the day you buy them, keep them in the fridge, with the greens wrapped in a damp paper towel.  The beets can last quite a while in your fridge, but the greens must be eaten quickly, like within a day or two, or they get limp and gross.

My favorite way to cook beets is to roast them in the oven.  Wash the beets, remove leaves and stems, and place them on a large square of aluminum foil.  Drizzle with olive oil, bake for 45 minutes at 375F, and let cool.  The skins will slip right off in your hands.  One warning:  beet juice stains!  You might want to wear gloves or an apron, and wipe up any spilled beet juice quickly.  Okay, ready for some recipes to try?  Here we go!

Twenty years ago I was a vegetarian and living on my own for the first time.  My go-to snack?  A can of beets and a spoonful of orange marmalade, simmered until hot and the juice is thick and sweet.  Better than dessert!

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This might be my favorite salad of all time:

http://frugalgirlmet.blogspot.com/2011/02/roasted-beet-and-goat-cheese-salad.html

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I am making this salad on Valentines Day because I love the pink color:

http://paleospirit.com/2012/roasted-beet-and-cucumber-salad-with-yogurt-dressing/

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This recipe for Pennsylvania Dutch pickled red beets and eggs is one my Mom made all my life.  Now that she’s gone, my sister has taken on the tradition.  She makes them every year for Easter.  The color of the eggs – maroon on the outside, white and yellow inside – is shocking and delightful!

http://www.yankeemagazine.com/recipe/for/pennsylvania-dutch-pickled-beets-and-eggs/106

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Beets can be shredded and eaten raw, too!  Here’s a very minimalist raw beet salad:

http://content.markbittman.com/recipes/raw-beet-salad

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When I think of Russian food, my mind immediately goes to Borscht.  Ever had it?

http://www.foodnetwork.com/recipes/tyler-florence/roasted-beet-borscht-recipe/index.html

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And for you juicers out there, beet juice is the best!  Try out a combination of beets, carrots, and apples for a sweet and healthy treat.

Explore, experiment, enjoy! — Dana

Please visit me at Frugal Girlmet for more unique recipes!

If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com

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GCH:What’s on Your Plate? – Roasted Winter Veggies & Broccoli Craisin Salad!

November 19, 2012 by

Thanksgiving week!  Oh boy…here we go!  Don’t you just love it?  I do.  My favorite foods on the table are always the side dishes.  So this week I am going to share two recipes.  Maybe one of them might even end up on your table this year!  Both of these recipes also fall into the healthy but oh-so-yummy category, too!

The first recipe is for Roasted Winter Veggies.  I love roasted veggies…the melange of colors, and textures, and flavors; the nicely caramelized bits; the few little pieces that hover just this side of burnt!  Making roasted veggies is a very forgiving recipe, too.  I have the veggies ready to go into the oven the moment the turkey comes out to rest and be carved.* There are a few basic ingredients; but then you can add and subtract to your heart’s content.

Ingredients:

1/3 cup olive oil

1 medium butternut squash, halved, seeded and peeled

1 large Vidalia onion, peeled

3 large Yukon Gold potatoes  (or 4-5 medium red potatoes), peeled

1 bag (12-16 ounces) carrot chips (or baby carrots)

1# brussel sprouts, trim end off and remove outer leaves (if large, cut in half)

1 small head of cauliflower, trimmed and cut into 1+1/2″ florets

12 ounce pkg Baby Bella mushrooms, stemmed and cleaned; cut into appropriate size

3 medium red beets, peeled (rinse your hands after handling the beets..unless you like a pink tint to your nails and fingers!)

1 tablespoon each: sea salt,  freshly ground pepper

 

Directions: Prep the veggies, washing anything that needs it. Place two really large low-sided roasting pans (sometimes called cookie sheets with sides) into the oven and preheat oven to 425. Cut everything into approximately 1+1/2″ pieces; don’t cut the veggies too small as all they will shrink a bit while roasting. Just try and have everything fairly close to the same size.

Place all the veggies, EXCEPT for the beets, into a really large bowl (or stockpot). Pour most of the oil over the veggies (add the rest if necessary), add salt &pepper, then gently mix together making sure to thoroughly coat each piece of veggie. Pour onto the heated pans. Then place the cut-up beets into the bowl stirring to coat, and add them to the veggies on the roasting pans. It is important that the veggies are not piled up on one another. You do not want them to steam but to roast.  They should be in a single layer. It might be very snug but they will shrink slightly as they roast.

Roast for 30-35 minutes ‘til the most dense veggies are done when poked with a fork.  I like to <attempt> to turn the veggies over after the first 15 minutes; that way more sides of each piece will caramelize; yum.  Be fairly quick during this turning process as you don’t want to leave the oven open very long!  Once you have determined that they are done, remove from oven.  Turn off the oven.   Carefully taste, adding additional salt and pepper (I always add more!) and place into your serving bowl.  <3

A few other things to keep in mind:

If you are preparing this recipe…and there is nothing else in the oven…follow the directions in the recipe.  HOWEVER, if you are making this on Thanksgiving Day: put the pans into the oven for about 10 minutes before you take the turkey out.  Then while the bird is resting, and being carved, and the gravy is being made, the veggies can be roasting. When the turkey is removed, bump the heat up to 425.  Fill the heated pans, and place them back into the oven.  Roast the veggies for approximately 30-35 minute, check that the densest veggies are done and, if so, remove the pans from the oven and turn off the oven.

At this point, if the meal is not ready to be brought to the table, place the veggies into a serving dish, and place back into the oven ‘til you are ready to go. Other veggies to consider: asparagus, broccoli, parsnips, sweet potatoes, fingerlings, fennel. Leftover roasted veggies?  (Hard to believe, but…) Use them as the key ingredients to roasted veggie lasagna, roasted veggie chowder, roasted veggie omelet or frittata, roasted veggie burritos…the list could go on and on.  These are particular dishes I have made.  How kind would you be to yourself but to have one of these chosen as a quick and easy meal to come home to after Christmas shopping-til-you-drop?

*  *  *  *  *  *  *  *  *  *

And here is the recipe for the second side dish: Broccoli-Craisin Salad.  This is a beautiful raw salad, a very healthy but oh-so-yummy addition to the side dish array on your Thanksgiving Day table.  It has a slightly smoky (from the bacon), slightly sweet (from the honey), slightly tart (from the vinegar), very mellow taste.  I have had MANY supposed broccoli haters be prompted to try just one tiny taste…only to find they enjoy it and come back for more!  We enjoy this salad all year long!  Hoping that your family enjoys it, too!

Ingredients:

2 heads broccoli crowns, cut into small florets*

1/2 pkg Craisins (dried cranberries)

6 slices bacon, cooked and crumbled

1/2 red onion, very thinly sliced

1/2 cup mayonnaise

1/2  cup sour cream

1/4 cup honey, warmed

2 tablespoons apple cider vinegar

1 cup sunflower seeds

freshly ground pepper

 

Directions:

In a small bowl, stir together mayonnaise, sour cream, honey, and vinegar; set aside. In a large bowl, combine first 4 ingredients. Take mayo mixture and pour over broccoli mixture, tossing gently to thoroughly coat. I pour the dressed mixture into a large zip-top bag to go into the fridge.  Every once in a while, give the bag a flip-over and a couple of squeezes to massage the yumminess all around!

Then when your meal is ready to go onto the table, just pour the salad out into a serving bowl.  Easy-peasy!

Should be prepared at least 4 hours beforehand, up to 8 hours or so. Just prior to serving, stir in the sunflower seeds and ground pepper to taste.

* The biggest hint I can offer to you for this salad is to cut the broccoli florets as small as you possibly can.  I consider it a labor of love and, oh, so worth it!  It is MUCH more palatable to have little florets in your mouth as you munch on this salad rather than a large hunk of broccoli!  Trust me!  You can do the chopping ahead of time, even a day or so, and simply store in the fridge. 😉

Honestly, I have been known to sit in front of the television while doing it! <3

Have a wonderful, thanks-filled Thanksgiving Day! May we each always remember how very much we have to be thankful for and give thanks to the One Who so perfectly and abundantly and graciously provides for our every need!

Psalms 30:12

To the end that my tongue and my heart and everything glorious within me may sing praise to You and not be silent. O Lord my God, I will give thanks to You forever. <3

God loves you!  and I do too.

Coleen <3

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