Winter Roasted Beet Salad

Winter Beet Salad

Yum

got the winter blues? Cheer up with this Bright and Hearty Salad kissed with a Fresh and Briny Mediterranean twist, on today’s episode of Cook This! Video below or if having trouble viewing on your mobile device, click here (Video Link). 

for more ‘Cook This! with Shereen’, check out: herehere and here.

hungry for more? Don’t miss a post. Follow Tweet and Eats on FacebookTwitter and Pinterest.

logo-cookthis

hugskisses-150x99

Winter Roasted Beet Salad

Prep Time: 12 minutes

Cook Time: 45 minutes

Yield: serves: 2

Winter Roasted Beet Salad

© 2015 Tweet and Eats. All Rights Reserved.

Ingredients:

  • 4 medium red or golden beets - remove tops and roots, clean & dry beets (about 12 ounces)
  • 1 tablespoons canola oil
  • kosher salt / freshly ground black pepper
  • 1/4 cup good extra virgin olive oil
  • 1 freshly squeezed lemon (3 tablespoons) + zest, divided
  • 8 caper berries - rinsed
  • 3 celery stalks + leaves (garnish) - slice celery on a bias (about 1 cup)
  • 1/4 cup shelled pistachios
  • 2 ounces fresh goat cheese

Instructions:

Heat oven to 400 degrees F.

Place beets on a foil lined rimmed baking sheet. Drizzle 1 tablespoon oil over the beets and season with salt and pepper. Place another piece of foil, same size on top of the beets. Crimp and seal the foil all the way around the edges, creating a sealed foil packet.

Bake until tender when pierced with a pairing knife, about 45 minutes - 1 hour. Remove. Carefully open the foil packet to release the steam and let cool.

Place beets inside a large paper towel (viva preferred) and rub off the skins, working one at a time. Cut into wedges and toss with olive oil, lemon juice, caper berries, celery, pistachios, 1 teaspoon salt and 5 turns on the pepper mill in a large bowl. Transfer and arrange on a large serving platter with juices. Dollop with goat cheese on top, garnish with celery leaves and zest.

Notes

Add beet greens into smoothies, toss beet greens with other mixed greens in salads or sauté beet stalks, greens and garlic until tender and serve beneath fish or chicken.

http://tweetandeats.com/winter-roasted-beet-salad/


Facebook Twitter pinterest

Chicken and Sausage Jambalaya

jambalaya

Yum it’s Mardi Gras, French for the holiday known as Fat Tuesday. I’m cooking up a Cajun, comfort food classic while we celebrate low key at home, on day’s episode of Cook This! No beads required. Video below or if having trouble viewing on your mobile device, click here (Video Link).  for more ‘Cook This! with

{Video} Veal Milanese

Veal Milanese

join me on this week’s episode of Cook This!, where I prepare this simple and sexy dinner for two, for Valentine’s Day. Video below or if having trouble viewing on your mobile device, click here (Video Link). Original post: Veal Milanese more Valentine’s Day recipes: Red Velvet Cupcakes, Chocolate Covered Strawberries, & Heart-Shaped Raspberry Panna

{Video} Italian-Style Shrimp and Grits

Yum on this week’s episode of Cook This! It’s Shrimp and Grits, Italian-Style. This one’s a keeper, I hope you love it as much as we do. Video below or if having trouble viewing on your mobile device, click here (Video Link). Original post: Shrimp and Polenta for more ‘Cook This! with Shereen’, check out: here, here and here.

Caesar Salad {Video}

Caesar Salad

Yum on this cold snowy day here on the East Coast, I’m sure your not thinking about salad. Salad? No! But I bet your sipping on some warm soup and what better partner than salad. Soup and Salad, Caesar to be exact make the perfect lunch. And don’t forget this steakhouse classic paired with your

Chicken Chili with Fixings Bar

Chicken Chili

Yum are you having a Super Bowl party? Here’s an easy and fun way to entertain. I’ve created a Chili Bar, prepared with a variety of fixings to top on this hearty and comforting Chicken Chili. Have fun with it, add the toppings you love. on this weeks episode of Cook This! Chuck from Eat

Breakfast Smoothie

Breakfast Smoothie

Yum let me first start off by saying, I love smoothies! And I’ve been on a kick lately, using yogurt as my main ingredient. After being inspired with the #MadeWithChobani project, I developed this recipe. My family and I can’t stop drinking it. It’s been our go-to smoothie every morning since. The yogurt makes it

Chicken Avgolemono

avgolemono

Yum ​ your probably wondering, what is Chicken Avgolemono? Well, it’s basically a creamy chicken and rice soup spiked with lemons. It’s Greek. And so is my husband. My father-in-law is from Cyprus. So, actually he’s Greek Cypriot. His family makes a lot of avgolemono; however, they’re not the first ones who made me this

Pecan encrusted Pork Tenderloin with Rosemary Brown Butter

pecan pork

Yum i think out of all of the nuts, pecans are my favorite. Clearly. Did you see the last recipe I posted? I’ve been making this recipe for-ever. It’s pretty much my weekly staple. I first posted this recipe in the beginning of Tweet and Eats and have been sharing it since. As much as

Pecan Candied Camembert

pecan camembert

Yum i have been making this elegant appetizer for the past 4 years. It debuted at the launch of Tweet and Eats (back then, referred to as Tweet-N-Eats) and has been a favorite ever since. Join me on this episode of Cook This! (Video Link), where I prepare this sweet, savor and sexy starter for


arrow arrow arrow
arrow arrow arrow