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Saturday, June 02, 2012

Saturday Beefcake: Lunch Side Dish

Beets, six, mixture of red and golden yellow
Virgin Olive Oil
Tarragon vinegar, two tablespoons
Thyme, fresh, tree teaspoons
Mint, one tablespoon, fresh
Black Pepper, pinch, fresh cracked
Arugula, washed and dried, four cups
Feta, crumbled, two ounces
Preheated oven 375F


1. Remove stems and greens from the beets, reserving the greens for another dish.
2. Wash them and scrub. Place the beets in a small baking dish so that they fit in tightly but do not touch one another; fill the dish with 1/2 inch of water.
3. Cover and roast for an hour or until beets are easily pierced by a paring knife. 4. Remove from the oven and when cool enough to handle, rub off the skins or peel with a small paring knife. Chop the cooked beets into 1/2 inch cubes.

5. Prepare the vinaigrette by placing the vinegar and chopped herbs in a mixing bowl. Slowly whisk in the oil.
6. Pour vinaigrette over the beets and allow to sit for a least 30 minutes. Divide greens onto 4 serving plates.
7. Top each with 1 cup of marinated beets. Garnish with feta cheese. Be careful not to add the cheese too early--it will turn bright red!

[Serving size: 1 cup greens and 1 cup of beet salad]

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