29 September 2009

Week of Salads -- Beet, Red Cabbage, Pine Nuts

Tonight I roasted a beet. I coated it with yesterday's garlic oil, wrapped it in foil and put it in the oven at 375°F for about 45 minutes.

I chopped it up and mixed it with baby romaine, Swiss chard, red cabbage, red and green peppers, celery, radishes, toasted pine nuts and shredded asiago cheese. I made my own dressing with: 3 Tbsp olive oil, 1 tsp dijon mustard, juice of 1/2 lemon, 1 tsp or so of honey, salt, pepper, and a pinch of toasted fennel seeds.


  1. Wow, this look awesome. Beets are also great roasted with ginger and black pepper and butto. Yams can be done the same way.

    Good call on the fennel seeds in the dressing. That's perfect.

  2. What's butto?
    The dressing is from a recipe I got from cooking class. The fennel seeds went a lot better with that salad though, which had fennel, orange, apple and dill in it . . .

  3. P.S. Here's the salad:


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