The Beets Go On Salad
Tuesday, 27 September 2016
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
servings |
Ingredients
- 6 large beets trimmed
- 1/4 cup extra virgin olive oil
- salt and ground black pepper to taste
- 1 package baby spinach leaves 8 ounce
- 2 tomatoes cut into bite-sized pieces
- 2 avocados - peeled pitted, and cut into bite-sized pieces
- 1/2 red onion chopped, or to taste
- 1 container crumbled feta cheese 4 ounce
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp Dijon mustard or more to taste
Ingredients
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Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Recipe Notes
414 Calories
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Honey It Was Gingers Chicken
Monday, 19 September 2016
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
servings |
Ingredients
- 4 chicken breasts large boneless skinless
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 4 tbsp water
- 2 tbsp ground ginger or 1 freshly ground gingerroot
- 2 garlic cloves peeled & crushed
- salt to taste
- fresh ground black pepper to taste
- 1 tsp cayenne pepper optional
Ingredients
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Instructions
- Preheat the oven to 180C or 350°F.
- Select a sturdy oven dish - preferably non-stick.
- Place the chicken breasts into the baking dish.
- Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
- Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
- Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
- Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
- Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
- To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat
Recipe Notes
358 Calories
