Archive for the ‘Side Dishes’ Category

I love a good roasted beet salad. Usually I just pair the beets with mixed greens, goat cheese, and a balsamic vinaigrette, but as we’ve gotten a lot of beets this season, that particular recipe was getting old.

Enter this salad. I love how the brightness of the cilantro, crunch of the walnuts, and saltiness of the cheese combine with the sweet beets. I’ve adapted this recipe a bit from a Michael Chiarello version that called for a few fairly exotic ingredients such as hazelnuts and hazelnut oil. I’m sure they’d be delightful here, but I’m in my hometown in southeast Texas this weekend, and as there isn’t a Whole Foods for miles, I made do with some substitutions. The salad still tasted great. I also sub frozen pearl onions for the fresh ones, which are a pain to peel.

This salad will come together quickly on a weeknight if you roast and peel the beets Sunday night, then chill until you are ready to use them.

Roasted Beet, Onion, and Orange Salad (adapted from Michael Chiarello)

  • 1 pound beets, quartered (or halved if they are very small)
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  • 30 frozen pearl onions, about 1/2 pound
  • 2 oranges, peeled and cut into wedges
  • 2 tablespoons olive oil oil
  • 1 tablespoon coarsely chopped cilantro, plus extra for garnish
  • 1/2 cup orange juice
  • 2 tablespoons walnuts
  • 1 ounce Parmesan cheese, shaved with a vegetable peeler or grated on the large holes of a box grater

Preheat the oven to 400 degrees F.

Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.

Toss the pearl onions with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender. You should be able to slide a fork easily in and out of the beets.

Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges into chunks. I used navel oranges so I didn’t have to worry about seeds.

Peel and quarter the beets. The easiest way to peel beets is to rub the skins off with your fingers. Sometimes a paper towel can help if some of the skins are stubbornly clinging to the beets.

Combine beets, orange pieces, and onions in a platter/

In a medium bowl, combine the olive oil, cilantro, and orange juice. Whisk until well combined and season with salt and pepper.

Drizzle the dressing on top and sprinkle with cilantro, walnuts, cheese. Serve immediately.

Read Full Post »

Just as I thought I was done with cabbage after last week’s huge one, another large Napa cabbage showed up in my Greenling box this week. This one was a runt compared to last week’s, weighing in at only 4 lbs, 7 oz. But that’s still a big veggie.

So, I started an Internet hunt for recipes that use a LOT of cabbage. This scalloped cabbage casserole looked promising so I gave it a shot. After making several tweaks to adjust the flavor (1 tsp of marjoram is a lot) and healthiness (so is 5 tbsp of butter), we had a winner.

Even if you don’t like cabbage, this casserole could win you over. It involves cabbage and carrots parboiled until crisp-tender, combined with a light bechamel sauce, and covered with cheese and breadcrumbs. I promise, at the end, it doesn’t taste anything like that boiled cabbage your parents made you eat on New Year’s Day.

Scalloped Cabbage Casserole

8 cups thinly sliced cabbage (Napa or green)
2 large carrots, shredded
1 medium onion, finely chopped
4 tbsp Smart Balance (or other trans-fat-free butter substitute)
3 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 1/2 cups skim milk
1 1/2 cups reduced-fat cheddar cheese (or cheddar cheese blend)
1/2 cup bread crumbs
1 tsp dried thyme
1/2 tsp dried marjoram

Preheat oven to 350 degrees. Meanwhile, bring a large pot of salted water to a boil. Add cabbage and carrots and cook until crisp-tender, about 5 minutes. Drain and set aside.

Melt 2 tbsp of Smart Balance in a skillet on medium-high heat. Add onion and cook until translucent, about 7 minutes. Combine flour, salt, pepper, and milk in a small bowl, whisking until smooth. Add to onion and cook 2-3 minutes, until thick. Remove from heat.

Place half of cabbage mixture in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. In a small skillet, melt remaining butter. Add crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole.

Bake, uncovered, at 350 degrees F for 30-35 minutes or until the top is browned. Makes 8 servings.

Read Full Post »

« Newer Posts