Monday, April 7, 2014

Beet salad

Lately I have been busy cooking/baking trying to come up with an original recipe for the 47th Pillsbury Bake-Off.  I've made many recipes and only one has been worth an entry.  A few of my creations sounded good in my head but not so much, they ended up in the trash.  The entry period will end May 8th so I'll keep at it until then trying my best to come up with a winning recipe.  I've eaten more dough in the last few months that I now know how the dough boy feels!  With all this recipe testing I've tried to replace one meal each day with a healthy salad and this salad is so good that it will be on my weekly rotation.

Mixed Greens
Dried Tart Cherries
Orange Segments
Blue Cheese (Hook's)
Roasted Beets*

2 Tablespoons red wine vinegar
1 Tablespoons honey
1/2 teaspoon dijon mustard
Juice of 1/2 orange
3 Tablespoons olive oil
Salt and Pepper to taste

Whisk together vinegar, honey, dijon and orange juice in a small bowl for the vinaigrette.  Drizzle in oil, whisking until emulsified.  Season with salt and pepper. Makes enough for dressing for two large or 4 small salads.

*I bought beets that were already roasted.  I found them in the (refrigerated) produce department.   


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