Tag Archives: golden beets

Roasted Beet and Pear Salad

I have been absolutely loving farmer’s market this year!  This week I bought red and golden beets, blueberries, pears and goat cheese.  Since I couldn’t decide what to eat first, I decided to throw it all together into a yummy salad, perfect for a warm summer evening.

My first big bunch of basil was ready to harvest so I whipped up a batch of pesto this week.  It made the perfect vinaigrette to complement a summery salad. Along with the goat cheese and walnuts, it balances the flavors and keeps it all from being too sweet.

Roasted Beet and Pear Salad

Roasted Beet and Pear Salad

Roasted Beet and Pear Salad

*Note: adjust the quantities of the ingredients for your own tastes.  I used one pear and 2-3 beets for each salad.

Beets – red or golden or a mixture of both
Pears, peeled and sliced
Blueberries
Walnuts
Goat cheese

Preheat oven to 400˚.  Scrub beets and place on a roasting pan.  Roast for 30 minutes or until fork tender (this will depend on the size of your beets, check them after 20).  Peel and slice beets.  Layer beets and pears.  Sprinkle blueberries, walnuts and goat cheese over the top of the salad.  Serve with pesto vinaigrette (see below).

Pesto Vinaigrette:

1 tbsp. basil pesto
2 tbsp. minced red onion
2-3 tbsp. red wine vinegar
2-3 tbsp. olive oil
Salt & pepper

Whisk together all ingredients.

Pesto Vinaigrette.  Drizzle over the top of the salad (or on anything!) or serve on the side.

Pesto Vinaigrette. Drizzle over the top of the salad (or on anything!) or serve on the side.

Advertisements
Tagged , , , , , , , , ,

Rooting for Soup

My daughter had FOUR teeth pulled this week.  After eating nothing but pudding for over 24 hours she was ready for something else.  Something that didn’t require chewing.  So I decided to make soup for dinner.  Or mashed potatoes.  And then I thought, how about mashed potato soup?  But then I thought, I have some other stuff that could go in that too.  Golden beets from farmer’s market (never tried them before, but why not?) and some other root veggies.  Mmmm, sounds like fall to me.  They all blended together to make one of the tastiest soups I have ever invented.  And that’s saying something!

Creamy Root Veggie Soup

Creamy Root Veggie Soup

1 large onion, chopped
6-8 russet potatoes, peeled and diced
4 golden beets, peeled and diced
1 large yam or sweet potato, peeled and diced
2-3 large carrots, peeled and diced
1 bay leaf
4-8 cups chicken or vegetable broth
Salt & pepper
1/4 cup butter
1 tsp. fresh thyme
3/4 cup heavy cream
Milk or extra broth if needed
Bacon (optional)

Saute onions in a little olive oil for a 2-3 minutes.  Add root vegetables and bay leaf.  Cover veggies with broth.  Bring to a boil, turn down to a low boil and cook for 15-20 minutes until tender.  Add butter and cream.  Using an immersion blender, puree the veggies.  Add salt & pepper and fresh thyme.  Add additional milk and or broth if the soup is too thick.  Cook bacon until crispy and crumble for garnish if desired.  Makes 4-6 main dish servings.

Tagged , , , , , , , , ,
Advertisements