Not your everyday salad, but this recipe is very easy to make. It resulted from a visit to the green market this past Sunday. It is a Roasted Beets Salad with seedless grapes, grape tomatoes, pink grapefruit and arugula. What is different about this salad is that the beets are so fresh and roasted instead of boiled. The resulting flavor in the beets is deep, sweet, and soft. Roasting the beets is a method that I like because the beet keeps all the flavors and vitamins.
I added the grapes for more sweetness, tomatoes and grapefruit for their acidity. I wanted a bold flavorful green so I chose arugula for its pungent flavor. This salad can be served alone with vinaigrette, but of course with crumbled blue, feta or goat cheese is a great addition. In fact the cheese here is a great combination, one that brings out the sweet flavor of the roasted beets and the grapes. It is a good salad with full flavors that fill you up and leave you feeling light, happy and without guilt.
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Beets are a superpower food full of vitamins and good nutrients. In the Dominican Republic, a country rich in agriculture produce, beets are believed to cure anemia. When I was little I was a very bad eater and consequently a very weak child. In order to combat anemia my mother would give me beet juice. She also made a concoction with it adding honey, fresh achiote, carrots, and a malta alemana (german black beer). I believe the beer was non-alcoholic. Anyway, why do I tell you these things? Food always transports me to certain time in my life and I think these innocent home remedies are good to share. Aside from these reasons beets are to me simply a wonderful cheap food, bloodily messy sometimes, but delicious. Enjoy it!
Ingredients : Directions: First make the vinaigrette:
In a jar add the oil, vinegar or lime juice, garlic, salt and black pepper. Let the mixture macerate for a few minutes. Shake or mix well right before using it.
Preheat the oven to 375 degrees (190 C).
Roast the beets.
Clean and wash well the beets. Place the beets in a baking sheet and add a cup of water. Roast until tender, for about an hour. Remove from the oven and let them cool down. Peel beets and slice them into thick slices. Immediately toss them with olive oil, salt, and pepper. Set aside.
Place the beets in a serving bowl and add the remaining ingredients except the cheese. Mix or shake the vinaigrette well and pour it on the side edge of the bowl. Now mix the salad well; make sure all the ingredients are coated with the dressing. Toss in pieces of cheese or just serve the salad with a good slice of the blue cheese on top. Note:
How to buy the best beets? To buy fresher and tasty beets choose beets that are hardest in texture. If they feel fluffy this mean they are old. Fresh beets have dark green leaves; yellowed leaves are indication that the beets are old.
This post is also available in: Spanish
Lea Ann (Cooking On The Ranch) says
Roasted beets and blue cheese are a match made i foodie heaven. Throw in some grapes and I’m in! I especially love the arugula for this salad. Thanks for sharing.
keto recipes says
Hah I love the whole triangle of blue cheese 😀 Salad looks great!
andria tejada says
Thank you.