|Posted on August 22, 2013 at 6:45 PM||comments (0)|
Roasted Red Beet and Poblano Pepper Salad with Cotija Cheese and Lime Vinaigrette
The smoky flavor of the fire roasted Poblano peppers in this recipe pairs spectacularly with the earthiness of the beets. You can roast the peppers and the beets ahead of time; just make sure they stay separated. Serve this dish at room temperature, or chilled with lots of fresh cilantro.
Prep Time: 25 Minutes
Cook Time: 1 Hour
By: Chef Hallie Norvet
3 Large Red Beets
1 Large Poblano Pepper
½ Cup Crumbled Cotija Cheese
¼ Cup Fresh Chopped Cilantro Leaves
1 Lime, Juiced
¼ Tablespoon Honey
Kosher Salt and Pepper to Taste
Preheat oven to 375. Cut roots and ends off of beets. Beet juice can dye clothing and surfaces very easily so use caution. Wrap each beet in aluminum foil and place on baking sheet in oven. Roast beets for one hour and check for doneness. Stick a toothpick or fork into beet, if there is no resistance, your beet is cooked. Allow beets to cool.
Take whole Poblano pepper and roast over open flame or place under broiler in oven until skin is black and blistered. Always use caution when working with an open flame. Put roasted pepper into a plastic bag or a bowl with a lid to “sweat” until soft. Once pepper is soft, remove charred skin by wearing a glove. Remove stem and seeds from pepper with a knife, chop pepper into small chunks and hold in your refrigerator.
Once your beets have cooled, remove their skins by hand by wearing a glove. Once peeled, cut beets into uniform 1 inch cubes. Hold beets in refrigerator until ready for use.
To make your dressing, simply whisk lime juice, honey and salt and pepper together. Remove beets and peppers from fridge and toss with dressing. Toss in ½ of the cilantro leaves and serve in a plate or bowl. Top with crumbled cotija cheese and remaining cilantro leaves.
|Posted on April 7, 2013 at 12:30 AM||comments (0)|
I have tried many ways of cooking beets from boiling, to roasting and to braising and I believe found the most efficient method so far. Follow along step-by-step as I show you how to make delicious nutritious beets for salads, sides, soups and entrees.
I am using candy striped beets, and golden beets I purchased from my local farmer's market, but you can use any beet at all! Most supermarket's carry beets year-round. If you have baby beets, simply reduce the oven time by half.
Makes about 4 Cups
6 Large Beets
1 Tablespoon Pickling Spices
2 Tablespoon Red Wine Vinegar
1 Q Water (or enough to almost cover beets)
1 Teaspoon Fresh Cracked Pepper
3 Tablespoon Kosher Salt
Deep Cooking Dish
1. To begin, clean off all the beets of excess dirt.
2. Cut off the bottom and the tip of the beet head. This will allow for even cooking and the flavors to penetrate the beet.
3. Next place all beets into your cooking dish. Add bay leaf, vinegar, pickling spices and salt. All of these herbs and spices add flavor to the beets while they cook.
4. Fill dish with water until beets are just about covered.
6. Cover with aluminum foil and seal tightly.
7. Cook at 350 degrees for 1.5 hours or until a toothpick can go through each one. Please use caution when removing the foil as the steam and water will be VERY hot. Use tongs to remove foil to prevent any steam burns on your hands.
8. Remove beets from liquid with tongs and allow to cool. Discard liquid.
9. You can remove the skins by applying pressure to the outside of the beet. I recommend using a towel to peel them. It will prevent your hands from becoming dyed with beet juice. If you are cooking red beets, please use gloves! It can get quite messy.
10. I then cut my beets into cubes for my salad. But you can slice them, cube them, shred them, chop them, puree them, whatever you can imagine. Simply store in your refrigerator for up five days for beets at arms reach.
I added some heirloom radish, baby pea tendrils, and pickled shallot to my beet mixture. I then dressed it in a balsamic vinaigrette, and topped it off with baby mesclun greens and goat cheese (below). Super fresh and screams Springtime!!
|Posted on December 3, 2012 at 3:30 AM||comments (0)|
Simple traditional Italian salad consisting of heirloom tomatoes, fresh mozzarella and balsamic reduction. Great as a starter, or a side salad, this recipe is sure to compliment any Italian meal.
Balsamic Reduction: Take one 750ml bottle of balsamic vinegar and place into small sauce pan. Cook over low heat until the reduction coats the back of a spoon. Store in a jar or squeeze bottle sealed with plastic wrap to retain freshness.
Alternate tomato slice, mozzarella, basil. Tomato slice, mozzarella, basil. Until you have created a large circle. Once plating is completed, drizzle balsamic reduction and olive oil over salad. Season with salt and fresh cracked pepper.
|Posted on December 1, 2012 at 2:15 PM||comments (0)|
Skip the bread and triple the lettuce on your BLT. This salad satisfies your craving for a BLT without the carbs or mayonaisse. A poached egg is all that is needed to tie this healthy and delicious salad together. Great for breakfast or lunch!
|Posted on||comments (0)|
Butter Lettuce Salad with French Mustard Vinaigrette
This is a classic French Mustard Vinaigrette salad dressing that is perfect over any simple green salad..
Prep Time: 10 Minutes
By: Chef Hallie Norvet
1 Large Head Butter, Boston or Bibb Lettuce (they all mean the same thing)
1 tsp. FInely Chopped Shallot
1 1/2 Tbs. Red Wine Vinegar
1 tsp. Dijon mustard
1 tsp. Honey
3 1/2 Tbs. Extra-virgin Olive Oil
Salt and freshly ground pepper, to taste
1 Tbs. Chopped Fresh Chives
1 Tbs. Chopped Fresh Tarragon
1 Tbs. Chopped Fresh Flat-leaf Parsley
Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce.
In a large salad bowl, whisk together the shallot, vinegar, mustard, honey. Slowly drizzle in the olive oil and whisk to make a vinaigrette. Season with salt and pepper. Add the lettuce, chives, tarragon and parsley and toss well. Serve immediately. Serves 4 to 6.