Category Archives: Vegetables

Simple Pleasures – English Peas

I was fortunate enough to find fresh English Peas at Harry’s Farmers Market over the weekend. They are not something we get to see very often in the big city, so naturally, I got them while I could! This truly was a sign that Spring might be just around the corner!

I often cook with lots of ingredients and make a huge mess in my kitchen, but for this particular post, simpler is better. The peas are just wonderful fresh out of the pods with not much fuss.

Now, I wanted to be clever (or try to be anyway) and call this post Peas and Their Pods, but there is a blog by the name of Two Peas and Their Pod (which is very cute, by the way), so I decided it was best to avoid that title and proceed with something not nearly as catchy!

The pictures speak for themselves. The peas were beautiful. It was fun to pop them out of their shells. It reminded me and my hubby of many years ago when we were kids (yes, unfortunately, it was many years ago!). Shelling peas was something we did all the time because this is how most of us ate peas. No cans, no bags of frozen peas…

I found a recipe for fresh peas with red onion and mint and it sounded delightful, but I decided to not muck them up with a bunch of other flavors. I was not sure if I would find them again this Spring, so I prepared them as simply as possible.

English Peas

Enough peas for two servings
Salt and freshly ground black pepper
Pats of salted butter

Bring a pot of salted water to a boil. Add your fresh peas and boil for 4-5 minutes. Drain and serve with salt and pepper, to taste. Top with pats of butter.

That’s it! No fuss. They were truly delicious!

It doesn’t get any better than this!

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Filed under English Peas, Spring, Vegetables

Gaelic Steak Flambe – This recipe could bring the house down!

I thought that I would go ahead and do a blog post for St. Patty’s Day before the actual holiday since I cooked Valentine’s Dinner on Valentine’s Day and I guess that really is too late if you are interested in trying this recipe yourself! We did have quite the flame that evening and torching food is always fun, so this is a really cool recipe (especially if you are in the mood to impress someone with your culinary talents!). 😉

I wanted to prepare a good traditional Irish dish, but was not going with what everyone knows – Corned Beef and Cabbage, Bangers and Mash or Irish Stew. No…..I had to find something different (because I am just that kind of gal)! My hubby found this recipe online. The Gaelic Steak Flambe is served with Sean’s Irish Champ (betcha never heard of that!), which is a fancy name for smashed potatoes with scallions and a big, fat pat of butter. Yes, I said full fat, salted butter! I was also lucky to find a beautiful bunch of rapini which I served with the filet and potatoes. So, after much photography and time cooking this dinner, we had a lovely, Irish steak dinner!

This really was an awesome recipe for the steak and the potatoes. I changed the recipe for the steak quite a bit, so I will give you my version. The one thing that is the same is the Irish Whiskey! You cannot have a St. Patty’s Day dinner without including that! 😉 I have made a few changes to the potato recipe as well.

Gaelic Steak Flambe

3 Tbsp. unsalted butter
2 medium shallots, chopped
3 oz. white mushrooms, sliced
2 8 oz. filets
Freshly ground coarse black pepper
Salt to taste
1/4 cup Irish Whiskey
3/4 cup half and half
1/2 tsp. Worcestershire sauce

1. Heat oven to 375 degrees. Have filets at room temperature. Coat completely in black pepper.
2. Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.

3. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).

The steaks should be nicely seared.

Put them in the oven for 5-10 minutes to finish.

Mine took about 7 minutes. The filets were a little over 1 inch thick. The temperature was 145 degrees at the center for medium. Remove the steaks from the oven and put on a plate.

4. Melt the other tablespoon of butter in another pan over low heat. (I chose a copper oval fry pan because of how quickly and evenly it heats.). Add the steaks. Sprinkle with a pinch of salt.

Pour the whiskey over the steaks and ignite!

When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
5. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.

Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.

Looking for handouts!

Irish Camp

2 lb. Yukon gold potatoes, peeled and quartered
4 scallions, thinly sliced (white and green parts)
1/2 c. whole milk
Salt and pepper
Half and half to finish
Pats of salted butter

1. Boil potatoes in salted water, until tender, about 20 minutes.
2. Drain and return to pan. Stir and cook the potatoes over low heat until dry.
3. Heat the milk with the scallions in a small saucepan to almost boiling.
4. Mash the potatoes (I like leaving them a little rustic and chunky – it felt more Irish that way!)
5. Add milk, scallions and salt and pepper to taste to potatoes. I threw in a few tablespoons of half and half for a richer taste.

5. Keep warm until ready to serve.
6. Serve with a big pat of butter (yes, that’s right!) on top of each serving.

Sauteed Rapini

Enough rapini for 2 servings
2 cloves garlic, finely minced
Good Olive oil
Pinch of red pepper flakes
Salt and pepper to taste

1. Bring a large pot of salted water to boiling.
2. Add rapini and cook for 2 minutes.

Remove and place in an ice bath. Then, drain until ready to use.
3. Add about a tablespoon of olive oil to a large skillet. Add garlic and saute for a couple of minutes (do not brown).
4. Add rapini and saute with red pepper flakes until hot enough to serve. Season with salt and pepper.

I would say Bon Appetit in Irish, but it would certainly not make sense to most of us (you would not believe what the translation looked like!). Instead, I chose something we are probably more familiar with – Erin Go Bragh!


Oh, and do not forget a great bottle of wine to serve with dinner. I think we deserved it after all of the time spent in the kitchen! Pride Mountain is a traditional California Merlot that is velvety smooth and has deep flavors of blackberry and dark fruit with hints of herbs and cocoa. It was an incredible bottle of wine and complimented the dinner perfectly!

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Filed under Beef, Entrees, Irish, Irish Whiskey, Potatoes, Rapini, Recipes, St. Patrick's Day

Rustic Acorn Squash Lasagna with Browned Butter Sauce

This recipe is my second entry in the Foodista Best of the Food Blogs Cookbook contest. The other one is my Meyer Lemon Sorbet. As Donkey says in the movie Shrek, “Pick me!”, if you are so inclined. Thanks!


You may have already noticed that I love squash. It is the perfect comfort food and is synonymous with Fall and Winter. I am a huge fan of butternut squash lasagna, however, it is a very rich dish that is sometimes a bit too sweet. It also makes enough for 8 to 10 people and there are only 2 of us.

I decided to create a lasagna that I could make in small portions that would also be elegant to serve for a dinner party should I want to make it in larger amounts. This also would avoid the problem of leftovers that are not always so good with butternut squash lasagna.

This is a beautiful and yes, rich dish, however, the portion is a nice size. I made the dish using Barilla’s no boil lasagna noodles which makes a square portion approximately 3 1/2 x 4 inches. You could, of course, make your own pasta, however, these are easier and are delicious in the dish.

Since there are a number of steps involved, my suggestion would be to make the fillings ahead, soak the noodles and then make the béchamel. Once you have assembled the lasagna and your dish is baking, gather the ingredients to make the butter sauce. You can then top the lasagna with the butter sauce, freshly grated Parmesan Reggiano and serve it for a romantic dinner for 2 or a dinner party for 6. I have made the recipe so that it should be easy to cut the ingredients in half (to serve 2) or add extra servings, as needed.

By the way, this dish has the major thumbs up and the ultimate hubby stamp of approval. That is generally the highest compliment (because he is incredibly picky!), so I hope you will enjoy this as much as he does!

Rustic Acorn Squash Lasagna with Browned Butter Sauce

Serves 4

Acorn Squash Filling
2 whole small acorn squash
2 Tbsp. melted butter
1/2 tsp. cinnamon
1/2 tsp. Kosher salt
Pinch of freshly grated nutmeg, to taste

Preheat oven to 400 degrees. Cut squash in half, scoop out seeds. Turn halves upside down in a baking dish. pour in about 1 inch of water. Bake until flesh is cooked through, about 30-35 minutes. Turn right side up and cool enough to handle. Scoop out cooked flesh, put in a bowl and mix with rest of ingredients. Set aside.

Ricotta Cheese Filling
2 cups whole milk ricotta cheese (Calabro is my first choice. It is the best I have found.)
1/2 cup freshly grated Parmesan Reggiano
1/4 cup freshly grated Asiago cheese
1/2 teaspoon grated lemon zest
1/4 tsp. freshly ground black pepper
1/4 tsp. sea salt (or to taste depending on your cheeses)

Mix all the ingredients together and set aside. Refrigerate if necessary.

Bechamel
1 small garlic clove, minced
3 Tbsp. unsalted butter
5 Tbsp. flour
5 cups whole milk
1 fresh Bay leaf
1 tsp. Kosher salt
1/8 tsp. white pepper

Melt butter over low heat. Add garlic and cook, stirring constantly for 1 minute. Add flour and cook, whisking, for 3 minutes. Slowly add milk in a stream, whisking constantly. Add bay leaf and bring to a simmer over low heat. Cook, whisking frequently for about 5 minutes until thickened and reduced. Add salt and pepper. Discard bay leaf. Remove from heat and place in a bowl large enough to dip lasagna sheets. Cover with plastic until ready to use.

Lasagna
8 Barilla no boil lasagna noodles

Place noodles in a Pyrex dish. Boil water and pour over noodles to cover. Be sure to separate them gently so they do not stick together. Let sit about 5 minutes until pliable. Remove and place on kitchen towel until ready to use. Cover.

Assembly
Preheat oven to 300 degrees. Grease a baking dish with butter that is large enough to hold assembled lasagna. Cut noodles in half. Dip noodle halves in béchamel (be sure to coat completely). Place in baking dish and top each with about 2 1/2 to 3 Tbsp. ricotta mixture. (Do not spread out completely as mixture will spread during baking.) Repeat with another noodle half, dipping in béchamel. Place on top of cheese and then spread with about 2 1/2 – 3 Tbsp. squash mixture. Dip another noodle half in béchamel, place on top of squash and top with another 2 1/2 – 3 Tbsp. ricotta. Finish lasagna with one more noodle half dipped in béchamel. You can use a bit more of the fillings, but it will weigh down the noodles. (There will be a little bit of the fillings leftover if you use 2 1/2 Tbsp per layer.)

Cover dish with aluminum foil (be sure dish is deep enough so the foil does not hit the top of the lasagna). Bake 20 minutes until heated through. Let this rest while you make the browned butter sauce. * A little of the cheese will spread out from the lasagna, but just scoop up the cheesy goodness along with the lasagna before serving!

Browned Butter Sauce
8 Tbsp. unsalted butter
12 sage leaves, chopped
Additional Parmesan Reggiano for serving

Melt butter in a pan on low heat. Add sage and stir and cook until butter is almost brown. Pour over lasagna and serve with grated Parmesan Reggiano.


Buon Appetito!

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Filed under Acorn Squash, Bechamel, Cheese, Entrees, Italian, Lasagna, Pasta, Recipes, Vegetables

Buttercup Squash and Leek Soup

I found a new variety of squash in the store last week – buttercup squash. I had never seen these squash before, so I grabbed 4 of them (since they are on the small side) and went home to get online to see what I could find to do with them. The answer of course was soup!

I know that most squash are similar in texture and taste. However, these little round buttercup squash are a bit different. They have a subtle, earthy flavor and are unlike the other squash I frequently use (acorn, butternut, hubbard). They also do not have very much flesh when you cut them open (especially on the top side), so they are more difficult to work with when trying to cut them up.

The recipe that I used was from Fine Cooking. It called for peeling and chopping the squash and then boiling the squash with the leeks in chicken broth. I knew that roasting them in the oven and then scooping the flesh would be the quicker (and usually the tastier) option, however, I wanted to try the recipe as it was written. I was curious to see how flavorful this soup would be since the recipe was so basic and the ingredients so simple, so I did the preparation of the squash as it suggested. I kept thinking I was crazy the entire time I was involved in the tedious job of peeling and chopping. And several times I almost popped these little guys in the oven, but instead, I finished the task at hand!

I have made some additions and changes to the original recipe. First of all, I left out the herb butter that was to top the finished soup. Who needs all those calories? This soup is actually pretty healthy stuff! Instead, I finished the soup with a few of the same ingredients that were present in the herb butter (sherry and chives) and added a dollop of crème fraîche (that’s just a few little calories…).

The crème fraîche was a nice contrast to the earthy flavor of the squash and added a bit of sweetness. It also cut the heat of the white pepper. The recipe calls for 1 teaspoon to 1 tablespoon of white pepper! I went with the 1 teaspoon and that definitely gave the soup a good bit of heat. My recommendation would be to start with a 1/2 teaspoon and work up from there. There was also a large amount of salt in the recipe. I cut that by more than half and added some later to taste (it is better to add it as you go than to have too much salt at the end).

The recipe calls for 4 cups of chopped leeks (they say that is 3 leeks using the white part only). Now, that would be the case if we were in France where I have seen leeks with 5 inch white sections, however, the leeks in Atlanta never have a very large white section (no matter where I shop). I happened to have 4 leeks in the fridge and I used all 4 (both white and light green parts) and I got 3 cups of chopped leeks. I do not think using the green part compromised the flavor at all, so I say go for it, unless you want to buy 6 leeks!

It also took all 4 of the buttercup squash to yield 8 cups of chopped squash (not 3 squash as the recipe suggested). I would not change anything that I did (other than a bit less pepper). I thought that it was delicious, quite healthy (definitely low-fat, even with a small amount of crème fraîche) and a nice change from all the known variations of butternut squash soup!

Here is my adaption:

Buttercup Squash and Leek Soup

Makes approximately 10 cups

3 cups chopped, well-washed leeks, white and light green parts only (I used 4 good-sized leeks)
8 cups peeled, seeded and diced (1-inch cubes) buttercup squash (It took 4 buttercup squash)
1/2 cup dry white wine (I used Sauvignon Blanc)
6 cups homemade or low-salt chicken broth (I used Swanson’s Organic)
1 Tbsp. kosher salt (you will need more salt at the end) (The original recipe called for 2 1/2 Tbsp. salt!)
1/2 to 1 teaspoon freshly ground white pepper (more if you are brave)
2 Tbsp. plus dry sherry, to taste (I probably doused the soup with about 1/4 cup)
additional salt of your preference to taste (I used sea salt)
crème fraîche and chopped chives to garnish

Put the leeks in a large Dutch oven or stockpot (not aluminum).

Add the squash, wine and chicken broth. Cover and bring to a boil.

Reduce to a simmer; cook until the squash is fork tender, about 25 minutes. Let cool 15 minutes. Add the salt and pepper; puree in a blender or food processor in batches.

Return to the pot and cook on low for 10 to 15 minutes more (The directions said to serve the soup after pureeing, however, I prefer to cook the soup a bit longer). Add sherry and salt to taste. Serve with crème fraîche and chopped chives.


Another soup perfect for a cold and snowy Winter’s day (and we have sure had a lot of those!). Bon Appetit!

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Filed under Buttercup Squash, Chicken broth, Leeks, Low-fat, Recipes, Soups, Vegetables

Brazilian Seafood Stew (Moqueca de Peixe)

This weekend post is my contribution to the Foodalogue’s Culinary Tour 2010 – South of the Border. I decided to go to Brazil!

I chose to make a Brazilian Seafood Stew (or Moqueca de Peixe). It is a dish which originates in the state of Bahia in Brazil. Bahia is located in the northeastern part of Brazil and its capital city is Salvador. Salvador is located where the Atlantic Ocean meets the Bay of All Saints. It makes perfect sense to have a seafood stew as a representative dish from that area!

I was not familiar with preparing Moqueca de Peixe, although it sounded like something we would enjoy. I had an interesting time looking at recipes. There were many variations. Some had as few as 5 ingredients and some had a long list (of course, that is the one I chose!). I decided that this was the best combination of the recipes. I have also made several changes and additions to the original recipe.

I actually made the dish twice because I wanted to be sure the flavors were right on. We found the original seasonings to be a bit mild for our tastes, so we heated things up a bit! I find that a little heat goes really well with the coconut milk (reminiscent of Thai cooking). I used a Thai chili in place of the Serrano pepper, I threw in a pinch of saffron and also added a fair amount of Cholula sauce to the pot as well as the finished dish. We also liked additional fresh lime juice. It brightened up the flavors.

The original recipe called for scallops, however, most of the others did not, so I did not add them. I also substituted grouper for monkfish. I made my own shrimp stock to make it fresher tasting, since I had the shrimp shells to use, however, the you can use fish stock or clam juice. I think the fresh shrimp stock is less fishy and therefore, more appealing to me.

I thought finding Brazilian ingredients in Atlanta would be a cinch, however I was mistaken! The 2 ingredients that were nearly elusive were dende oil (palm oil) and farofa, however, I finally located them in a small Brazilian market. Apparently, the dende oil makes it a truly authentic Brazilian dish. I discovered that a side dish called farofa is traditionally served with the stew. It is basically a flour, that when cooked, has the consistency of couscous. It was a bit nutty in flavor. I also served the stew with jasmine rice and it was delicious as well, so do not chase all over town looking for farofa (like I did). I do think, however, that dende oil is a must and as I read online, do not substitute West African style palm oil. It is very different and much richer.

This was a delicious and light dish. It had very nice flavors, especially with the addition of a bit more heat and spice. I did check in with a native of Brazil and they said the preparation was as close to the real thing as it gets (without all the hot sauce!) . I hope you enjoy this taste of Brazil!

Here is my adaptation of the recipe from Food Network.

Moqueca de Peixe
Serves 6


2 tablespoons olive oil
1 medium onion, cut into 1/4 inch dice
1 red bell pepper, cored, seeded, and cut into 1/4 inch dice
1 green bell pepper, cored, seeded, and cut into 1/4 inch dice
1 yellow bell pepper, cored, seeded, and cut into 1/4 inch dice
2 plum tomatoes, seeded and cut into 1/4 inch dice
1 teaspoon salt (I used Kosher salt and found that I needed to add quite a bit more than this at the end)
1/2 teaspoon freshly ground black pepper
1 1/2 Serrano chiles, stemmed, seeded, and minced (I used Thai chilis with the seeds!)
3 cups fresh shrimp stock (my recipe is below)
1 can (14 1/2 ounce) canned coconut milk (I used the full fat version)
Pinch of saffron
6 green onions, white and light green parts only, finely sliced
1 lb. grouper, cut into 1 inch chunks
1 lb. large shrimp, shelled and deveined
Juice of 1 lime plus a little more, to taste (we liked lots more!)
1 tsp. hot pepper sauce (I used Cholula – you may want less heat than this)
2 Tbps. dende oil (see Note)
1/3 cup loosely packed cilantro leaves, coarsely chopped
2 limes, flesh cut into supremes and diced
Cooked farofa (recipe below) or cooked jasmine rice, for serving

Directions

Heat a large dutch oven over low heat and add the olive oil. Sweat the onion and peppers together for about 5 minutes, or until nicely softened.

Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more. Add the shrimp stock, coconut milk and saffron and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peppers are tender. Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time. Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more.

Serve in large heated bowls, sprinkled with the diced limes. Serve with farofa or jasmine rice.

Shrimp Stock (adapted from a recipe by Emeril Lagasse)

The original recipe calls for dried herbs. I used all fresh herbs. It makes a huge difference in taste!

2 lb. shrimp shells
2 qts. water
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 Tbsp. garlic, chopped
1 bay leaf (fresh, if possible)
Several springs of thyme
Several sprigs of fresh parsley
1/4 tsp. whole black peppercorns
Salt to taste (depending on what you are using this for)

Rinse the shrimp shells and then place them is a large stockpot with all the ingredients.

(You can tie your herbs up in cheesecloth for easier removal or just throw them in the pot along with the shrimp, like I did!). Bring to a boil and lower the temperature to simmer. Skim the stuff that rises to the top (yuck!). Simmer for 45 minutes to 1 hour. Check for salt. When the stock is ready, strain the stockpot and cool immediately using an ice bath. Refrigerate or freeze the leftovers.

* The original recipe also called for mushrooms. I did not have any on hand and it was delicious without them.

Farofa
2-3 servings

I made a small amount just to try it. You would need to make 2 or 3 times this amount to serve with the entire pot of stew.

6 Tbsp. unsalted butter
1/4 onion
1 1/2 cups farofa flour

Melt the butter in a small skillet. Add the onions and sauté until tender. Add the flour and continue stirring until the mixture resembles couscous (that would be the best description).

You may need to add a little more butter if this mixture gets too dry.


Enjoy your vacation to Brazil!

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Filed under Brazilian, Coconut Milk, Entrees, Farofa, Fish, Recipes, Rice, Seafood, Shrimp, Stew, Stock, Vegetables

Baked Potato and Parsnip Puree

I am going to tell you right off that this dish is not hubby approved! My husband absolutely cannot stand parsnips, but that has not stood in my way on many an occasion to still cook up a few of these little guys and add them to soups and stocks or smashed potatoes. I actually really enjoy the sweetness that parsnips add. I do imagine that you either love or hate them, so if you do not like parsnips, you probably will not even be reading this blog!

Strange thing is that my 20-year-old son (who by the way never liked much of anything until recently, unless of course, it was in a restaurant) ate 2 heaping piles of this stuff with my short ribs and loved every bite! Go figure! He actually complimented the dish. Shocking! So, I had one fan and one begging for just the potatoes!

I originally tracked down this recipe on the Food Network site, but have made so many changes, I will just tell you what I do and you can mix it up any way you like. The original recipe called for WAY too much butter and heavy cream and we all know that is not in the food eating adjustment in January while trying to stay on a so-called “diet”. Dessert is another matter, but I am not wasting calories and fat on veggies. Besides, this is very tasty with far less fat in it.

If you want the dish to taste more like potatoes, change the proportions. Anything will work. It is just smashed veggies! The only picture I took was before we baked the dish. Things were crazy right before dinner, so I did not get to snap a photo. Just be sure to brown the top under the broiler before serving.

Baked Potato and Parsnip Puree
Serves 4

1 1/2 pounds russet potatoes and parsnips (I used about 1/2 and 1/2)
1 bay leaf
3 Tbsp. butter
1/3 to 1/2 cup no-fat half and half
Salt and pepper to taste
Parmesan cheese, grated
Paprika (optional)

Preheat to 375 degrees. Wash and peel the veggies. Cut potatoes into quarters and parsnips into halves. Place in a pot of water with bay leaf. Bring to a boil. Cook approximately 15-20 minutes until tender. Using a mixer, beat together and add butter, half and half and salt and pepper to taste. You may want to add more butter or half and half. That’s up to you, but this is what I do.

Place mixture in a small, buttered casserole dish. Top with grated Parmesan cheese and sprinkle with paprika. Bake about 20 minutes, until heated through. Place under a broil for a few seconds until top is browned.

This is a great dish to make ahead and then pop in the oven before dinner. Serve it to all of those folks that love parsnips. Or as my husband says – serve it to guests if you want an early night! 😉 It really is very tasty (regardless of what he thinks) and 20-year-old son approved!

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Filed under Cheese, Parsnips, Potatoes, Recipes, Vegetables

Roasted Beet Salad with Blood Oranges and Pomegranate

My hubby and I both love beets. We especially enjoy them roasted because it brings out all the yummy sweetness when the skins are carmelized.

I have a few recipes that I generally use and change up a bit and several dressings that I prefer with beets. This one was a little bit of a twist in that I found beautiful blood oranges at the Farmer’s Market and happened to have part of a pomegranate left over, so I found a recipe that used all of those ingredients together! The dressing was a little lighter on the oil than most. Of course, there was a good bit of sweetness from the beets and the fruit, but the tang of the citrus cut the sweetness to make for a perfect combination.

I served the salad on a bed of spring lettuces because I really wanted the green salad as well. I do not think it would have been as tasty without the lettuces. I also think it was more attractive served this way.

I was really excited to use the pomegranate molasses again! I am always leary of purchasing these types of things and using them for one recipe and then they sit in the fridge never to be heard from again! Lucky for me, I used this stuff two times in a week. Amazing!

I modified the original recipe quite a bit eliminating the red onion and using basically what I had on hand, so I will give you my version. I also roasted my beets in aluminum foil and not as was suggested. The original recipe was from Bon Appetit.

Roasted Beet Salad with Blood Oranges and Pomegranate

Serves 3

3 medium beets
1/4 cup freshly squeezed orange juice
1 Tsp. pomegranate molasses
1 Tbsp. champagne vinegar
2 Tbsp. canola oil
Kosher salt
Freshly ground black pepper
2 blood oranges, peeled and cut into 1/4 inch thick slices
3/4 cup pomegranate seeds
Spring lettuces or baby lettuces

Preheat oven to 425 degrees. Wash and dry each beet and place in aluminum foil individually. Roast on a baking sheet for approximately 45-50 minutes, depending on the size of the beet. They are done when a knife can be inserted with no resistance. Unwrap and let cool.

Whisk orange juice, pomegranate molasses, vinegar and oil in a large bowl to blend. Season with salt and pepper. Add beets, orange slices and pomegranate seeds to the bowl and toss gently. Check for seasoning again.

Place salad on a bed of lettuces and drizzle a little of the dressing over the top of the salad.

This is a delicious salad for this time of year while blood oranges and pomegranates are in season and are truly at their best. Enjoy!

Roasted Beet Salad on Foodista

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Filed under Beets, Blood Oranges, Pomegranate, Recipes, Salad