I started the dinner early in the day to get a jump on things. Roasting the beets takes an hour and then they need to cool to the touch and marinate so this can be done ahead of time. This was the second time I tried fresh beets. I wasn’t crazy about them the first time but marinating them took the beets to another level. I loved this salad. Shown here is an individual plating but you could put this on a larger platter if serving for a group. I made individual bowls for the two of us so I could keep any leftover beets separate and not waste any arugula incase we couldn't eat it all. Leftover dressed arugula gets wilty in the fridge. The original recipe came from Ina Garten, she used goat cheese which I think would also be good but since I had an open container of feta I used that. I also used the raw almonds I always have in the freezer vs. purchasing what she called for.
On Sunday morning I caught Kelsey Nixon's show where she did a Pork and Poblano soup. I have a somewhat obsession with the Safeway Select brand of Salsa Verde - medium heat in the 24 oz. jar. When it is on sale for $1.99 I will by several jars. The other day I noticed that I had around 6 jars in stock and knew I needed to stop buying or find other uses for it besides my Pork Verde burritos. This recipe was the perfect solution. Full of flavor, few ingredients and good use of leftovers if you have some leftover pork on hand. Since I didn't have leftover pork on hand I roasted the pork roast I had in the freezer. Pork roasts are another thing I keep my eye out for and when they go on sale I'll buy a large one and cut it into 2 pound pieces.
ROASTED BEET SALAD
4 beets, scrubbed, roasted
½ t. salt
¼ t. pepper
4 oz. baby arugula
¼ C. chopped almonds, minced, roasted
½ C. (4 oz.) feta or goat cheese
Vinaigrette:
½ C. EVOO
½ C. balsamic vinegar
2 t. Dijon mustard
1 t. salt
½ t. pepper
Scrub beets with a brush to clean off dirt. Place on a piece of foil, drizzle with EVOO and crinkle foil around beet, gathering at the top. Preheat oven to 400°F and bake 1 hour. Remove from oven and set aside to cool enough to peel. Peel beet and cut off bottom. Cut in half, into wedges and wedges in half if large. Meanwhile make balsamic vinaigrette with EVOO, balsamic vinegar, Dijon, salt and pepper. Whisk and drizzle half over warm beets along with additional salt and pepper. Set aside. To assemble layer arugula, beets, drizzle of beet dressing, almonds and feta. Serve with a drizzle of additional dressing if needed.
Note: This gives you leftover dressing which I like so if you don’t want leftovers cut the dressing in half.
Serving Suggestion: Serve with a soup on a cool spring day.
4 beets, scrubbed, roasted
½ t. salt
¼ t. pepper
4 oz. baby arugula
¼ C. chopped almonds, minced, roasted
½ C. (4 oz.) feta or goat cheese
Vinaigrette:
½ C. EVOO
½ C. balsamic vinegar
2 t. Dijon mustard
1 t. salt
½ t. pepper
Scrub beets with a brush to clean off dirt. Place on a piece of foil, drizzle with EVOO and crinkle foil around beet, gathering at the top. Preheat oven to 400°F and bake 1 hour. Remove from oven and set aside to cool enough to peel. Peel beet and cut off bottom. Cut in half, into wedges and wedges in half if large. Meanwhile make balsamic vinaigrette with EVOO, balsamic vinegar, Dijon, salt and pepper. Whisk and drizzle half over warm beets along with additional salt and pepper. Set aside. To assemble layer arugula, beets, drizzle of beet dressing, almonds and feta. Serve with a drizzle of additional dressing if needed.
Note: This gives you leftover dressing which I like so if you don’t want leftovers cut the dressing in half.
Serving Suggestion: Serve with a soup on a cool spring day.
SALSA VERDE PORK SOUP
2 lb. boneless pork loin roastDrizzle EVOO
-Kosher salt
-Coarse Black Pepper
Soup:
1 pasilla or poblano pepper, roasted
Drizzle EVOO
1 yellow onion, chopped
4 cloves garlic, minced
3 T. ground coriander
1 ½ t. ground cumin
1 jar (24 oz.) Safeway Select Salsa Verde, medium
2 cans (4 C.) chicken broth
-Brown rice (2 ½ C. cooked with a can of broth)
Garnish options: Greek yogurt, avocado, lime, red onion, tortilla chips.
Drizzle pork with oil and sprinkle with salt and pepper. Place on a rack on a foil lined cookie sheet. Bake 400°F for 45-60 minutes or till internal temperature registers 140°F. Let pork rest 10 minutes, slice and cube into bites. Roast the pepper over an open flame until the outside skin is black. Place in a bowl, cover with plastic wrap and let sweat to soften and cool. Remove the charred skin from the pepper by scrapping with a knife, cut in half and remove stem and seeds. Dice the onion and add to a heavy stock pot. Cook till translucent, about 8 minutes. Mince garlic, dice the pepper, add to pot and cook another 3-4 minutes. Add cumin and coriander. Cook another 2-3 minutes until brown and fragrant. Add the salsa and bring to a bubble, 2 minutes. Add broth and bring to a boil. Cook rice (30 minutes in pressure cooker with a drizzle of EVOO and a can of chicken broth). To serve place a scoop of rice in bottom of bowl. Top with a couple of ladles of soup and a dollop of Greek yogurt.
Note: If you like you can also top with one or more of the following diced avocado , squeeze of lime juice, minced red onion and tortilla chips.
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