Wednesdays Unplugged – Balsamic Roasted Beet Salad

Quotecup

 

"Keep people in your life who truly love you, motivate you, encourage you, enhance you, and make you happy." ~ Angel Chernoff

 

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

2015-06-10

We celebrated our 44th anniversary last Friday with dear friends who were married the same day a few states apart… that's 88 collective years of loving, encouraging, motivating and making each other happy! The next day our granddaughter's Hopkins girls rugby team won third place in the state tournament!

RECIPE OF THE WEEK

We usually go out to dinner on our anniversary but our friends, who are great cooks, invited us to join them at their place instead. We had a wonderful shared evening of cooking, eating and conversation… including this delicious salad from Ina Garten.

BALSAMIC ROASTED BEET SALAD

  • 8 medium-size beets, tops removed and scrubbed   Beet salad roasted3
  • 1/2 cup balsamic vinegar
  • 1/2 cup good olive oil
  • 2 teaspoons Dijon mustard, such as Grey Poupon
  • Kosher salt and freshly ground black pepper
  • 4 ounces baby arugula
  • 1/3 cup roasted, salted Marcona almonds, toasted
  • 4 ounces soft goat cheese, such as Montrachet, crumbled

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each on in half and then each half into 4-6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Sharlene Hensrud, RE/MAX Results –Minneapolis Realtor Who Cooks

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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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