Multi Veggie Salad with Lemon Vinaigrette

 

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Tonight was a wonderful, healthy and eye pleasing dinner. I made crispy chicken wings with a spicy drizzle to go with this, but first I’m giving you my multi-veggie salad recipe.

ROASTED BEETS:

Roasting beets is easy, and takes just a little patience. Buy fresh, organic beets, either golden or red–roasting will be the same. Carefully wash the beets, making sure to scrub off the dirt, but trying not to damage the skin. Cut the top stems, leaving about 2″ for each beet. Do not cut the roots yet, as the juices will leak out during roasting, and we want to keep them moist and tender.2017-02-21-02-17-09

Line a roasting pan with foil and put the beets into the pan. Spray lightly with olive oil spray, season with a little salt and pepper and tightly seal the foil into a packet.

Put the pan into a preheated 375 degree oven and roast for at least 1 hour, preferably 1 1/4 hours. Carefully open the package. A fork should go easily into the largest beet you have in the pan. If it does, then set them aside on the counter to cool for about 10 minutes. If it does not, reseal the package and return it to the oven for another 10 minutes.

After they have cooled a little, put on rubber gloves, and using paper towels, rub the beets and remove the skin, pieces of stems and the root. Then cut into slices or chunks, as you prefer. I use both gloves and paper towels, peel them directly over the foil packet I’ve roasted them in, and then just wrap it all up to throw it away.

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These beets come out sweet and delicious and full of flavor.

For the salad, I used:

  • Romaine lettuce
  • Arugula
  • Roasted red peppers
  • Cucumber
  • Carrot, shredded
  • Avocado, peeled and diced with lemon juice squeezed over it
  • Artichoke hearts (in oil off the salad bar)
  • Roasted beets
  • Toasted Walnuts
  • Goat Cheese

I washed the lettuce and arugula and wrapped them in a tea towel in a bowl, and refrigerated them for a couple of hours. This crisped up the lettuce nicely. I then added the cucumber and carrot, and dressed the salad with a very light, lemony vinagrette (Recipe to follow). I then spread the lettuce, carrots and cucumber mixture onto the plate and topped with avocado, artichoke hearts, roasted red peppers, roasted beets, toasted walnuts and some goat cheese. I didn’t have any in the house, but normally I woul have also added some very thinly sliced red onion. You could, if you desired, also add some orange pieces or diced granny smith apple. All would add texture and flavor to this delicious salad.

VINAiGRETTE:

In a small bowl or salad dressing mixer, blend together:

  • 1/4 C red wine vinegar
  • 1 to 2 tbsp. dijon or brown mustard
  • 2 tbsp. (juice of 1/2 lemon) fresh lemon juice
  • 1 tsp. dried oregano
  • 1/2 C olive oil
  • Salt & pepper to taste

Whisk together and lightly dress the lettuce, arugula, carrot and cucumber, then serve on the side in case anyone wants additional dressing.

This wonderful salad could be a meal by itself, or, you could do what we did, and served it with just about any protein of your choice. You could serve it beside chicken or fish, or top with grilled shrimp. Anyway you serve it, it will be a big hit.

 

 

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