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
| |
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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Carrot and Celery Soup
Tuesday, 27 September 2016
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings |
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small onion minced
- 1 small carrot peeled and thinly sliced
- 1 celery rib thinly sliced
- 1/2 tsp dried tarragon
- 2 cups vegetable broth
- 1/2 cup dry white wine
Ingredients
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Instructions
- Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
- Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.
Recipe Notes
235 Calories
