Beet Salad with Arugula, Blue Cheese and Walnuts

It’s Sunday! I enjoyed some coconut yogurt with blueberries, topped with homemade granola for breakfast. My sister Angela made me a bag of granola for Christmas and then I also scored my Mom’s bag because she left without hers!! Woot!! Travis and the dogs when for a little ride on the skiff while I took a shower. Soon we are headed to Cape Henry Lighthouse to take advantage of the beautiful 60+ degree December weather before it rains later today. Tonight will be a shows and movies lazy night and I can’t wait!

I was prompted by my sister Zandria to get on my blog and share a recipe that I made for Thanksgiving…and have made many times before. She asked me for the recipe (because it’s so awesome!) and made it for her husbands family for Christmas.

Sometimes I make this salad with golden beets, regular red beets or a mix of both. These beets can easily be found at Whole Foods any time of year. I wash and cook the beet greens too. They are awesome with a little red wine vinegar. I’ve also had candy cane beets and white beets from the farmers market but of course they are only available seasonally.  They are worth the time to make them ahead of time before serving so that they can have a chance to chill.

Beet Salad

Beet Salad

  • 2 bunches of beets (3-5 beets per bunch)
  • baby arugula or mixed baby greens
  • walnuts
  • crumbled blue cheese
  • Newman’s Own Oil and Vinegar dressing

for the Beets: 

I shop at Whole Foods and their beets come 3-5 beets to a bundle (depending on size) and include the greens. First chop the beet stems off at the top of the beet, cut the long skinny end off of the root end (if any) and cut the beet in half or quarters depending on their size. No need to peel the beets. Put them in a pot and fill with water at least an inch over the beets (they cook for way longer than potatoes and you don’t want to water to evaporate before they are cooked…this has happened to me before!).
Test done-ness with a fork. When done drain into a colander and let cool for about 15 minutes. When they are cool enough to touch you can peel them by just pushing the skins off with your fingers. Then I put them in a container to cool completely in the fridge because I think they taste better cold. They can be made the day before.
to assemble Salad:
In a large salad bowl add baby arugula, beets, chopped walnuts and either crumbled blue cheese or goat cheese. I have made my own dressing before (lemon or a balsamic vinaigrette) but on Thanksgiving I used Newman’s Own Oil and Vinegar dressing. Toss salad and serve! Serves 3-4 people.
Advertisements

Sweet Potato, Walnut and Goat Cheese Quinoa Salad

quinoa and sweet potatoes

It’s snowing here and I’m ready for summer. Not gonna happen soon enough for me! Snow just makes you tired! Here’s proof…my fiance got off work, ate dinner and immediately fell asleep. This does-not-happen-ever when the weather is warm. Snow is the devil! 🙂

Travis and Randolph

At least quinoa can be amazing when everything else is dreary. Really, quinoa can be better than dessert. Well…ok…now you have lost faith and don’t believe me. Anyone there???

Sweet Potato, Walnut and Goat Cheese Quinoa Salad

Sweet Potato, Walnut and Goat Cheese Quinoa Salad

Sweet Potato, Walnut and Goat Cheese Quinoa Salad

  • 1 medium sweet potato, peeled and diced
  • 2 1/4 cups chicken stock (or water, veg stock etc)
  • 1 cup quinoa
  • 1/2 cup walnuts, chopped
  • 1-2 ounces goat cheese, crumbled

For the dressing:

  • 2 tablespoons EVOO
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • kosher salt and freshly ground pepper

Method

  • Add water or chicken broth, quinoa and diced sweet potato to a small pot and bring to boil. Lower temp and let simmer for 15-20 minutes, checking periodically, until all water/broth is absorbed and quinoa has cooked.
  • Add cooked quinoa to a serving bowl and stir to fluff. Add walnuts and dressing and stir to combine. Top with goat cheese and a fresh ground pepper.

Mini Brownie Bites

Mini Brownie Bites

For the record I am not making these for the Superbowl but I did use the Superbowl as an excuse to bake!

Mini Brownie Bites

Intensely good and perfect for a party…but we aren’t going to one…we’re staying home!

Mini Brownie Bites

  • Basic recipe for Brownies From Childhood, then also add:
  • 1 heaping tablespoon instant coffee
  • 1/2 cup chopped walnuts

Satiny Chocolate Glaze

  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon corn syrup
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon vanilla

Method

  • Cook brownies in a mini muffin pan lined with baking liners. Bake at 350 degrees for 15 minutes (you might want to check after 12 minutes).
  • To prepare glaze: Add all ingredients to a double broiler and stir until just melted and turn the burner off. Once brownies are cooled use the back of the spoon to glaze the tops. I used a 1/4 cup chopped walnuts and various sprinkles to decorate. I got the recipe for the glaze here.
  • Makes 60 mini brownies.