Roasted Beet Salad with Goat Cheese

Massimo's Beet Salad w Goat Cheese

Recipe by Massimo Capra.

 

INGREDIENTS:

12 baby beets, 4 each red, golden, and candy-striped

7 tbsp olive oil

12 baby carrots

12 small red radishes

8 green onions

Salt and pepper

3 tbsp white balsamic vinegar

3 cups mixed baby greens

12 oz goat cheese

1/2 cup toasted walnuts

2 oranges, segmented

 

INSTRUCTIONS:

Preheat the oven to 400°F.

Toss the beets with 2 tablespoons of the olive oil and place them in a baking dish. Wrap the dish with foil and bake for 30 minutes, until the beets are tender. Toss the carrots and radishes with 2 tablespoons of the olive oil and place them in a baking dish. Cook, uncovered, for 20 minutes or until tender.

When the beets are cooked, let them cool, then peel and halve them. Separate the colours so the red ones don’t bleed into the others. Dress the cooked carrots and beets while still warm with some salt, pepper, and 1 tablespoon each of olive oil and vinegar. Set aside.

Preheat a grill pan and grill the green onions on all sides. Set aside to cool.

Place a handful of greens on each plate and arrange a mixture of roasted vegetables on top.

Crumble some goat cheese on each plate and sprinkle a few walnuts on top. Garnish with the green onions and the orange segments, then dress with the remaining olive oil and vinegar. Season with salt and pepper.

Serves 6

For more recipes from Massimo Capra, check out: 3 Chefs: The Kitchen Men.

App for That Arugula Salad

App for That - Arugula Salad

The App: Arugula salad with parmesan cheese, chopped bacon and balsamic vinaigrette.

Jameson’s Pick: 2010 Hofer Gruner Veltliner (1L)

The start to nearly every healthy meal is a hearty salad and the perfect glass of wine.

Salad and wine may not be as classic a pairing as a tenderloin steak and Cabernet Sauvignon, but when summer’s heat rolls in this light combination is a cool choice. With peppery arugula, I look to Austria’s signature white wine grape, Gruner Veltliner. Gruner, as wine geeks affectionately refer to the grape, produces many lively wines that are vegetable-friendly. It might seem obvious that a name like “Gruner” (meaning “green” in German) would partner naturally with leafy fare and it does, but the green is also a reference to the freshness of the wine. (Though, with everything in the world of wine, there are exceptions to the rule and you’ll find some rare and costly Gruners fine enough to be aged alongside other, more famous white wines.)

When selecting bottles of well-priced Gruner you’ll come across many packaged in one-litre bottles, rather than the standard 750 ml size. Who wouldn’t want an extra third of a bottle of wine? This size makes a Gruner a great choice for parties, for sharing, or for cooking and keeping a few glasses for the cook. My choice, the 2010 Hofer Gruner Veltliner comes sealed with a bottle-cap top, so there’s no fussing with a corkscrew. Not only will a one-litre bottle of wine sealed with a bottle cap get attention at your next dinner party, it will also be enthusiastically consumed.

Sindulgence: Can’t Elope

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Nothing refreshes like ice cold balls of melon, and for good reason. Melon’s high water content makes it an ideal summer snack. Combine three different types of melon, enhance just a bit and enjoy a low-cal, vitamin packed indulgence.

INGREDIENTS:

1 cantaloupe
1 canary melon (or other)
1 seedless watermelon
1/4 cup mint leaves
1/4 cup pure cane sugar*

INSTRUCTIONS:
Use a melon baller or simply cube all three melons into one large bowl. Pluck mint leaves from stem, wash and stack 4 to 5 deep. Slice thinly across the leaf and toss into the melons. Keep ice cold and serve over a dish of shaved ice. Grate and sprinkle cane sugar over individual bowls at the last second.

*Pure cane sugar can be found at Asian or East Asian shops or in grocery stores with an ethnic section. It looks like a big chunk of maple sugar candy and has a delicious caramel/molasses taste. If you can’t source this ingredient, substitute Demerara or Turbinado Sugar.

Prep Time 15 minutes
Serves 24

Roasted Beet Salad

Dabble Chef - Beet Salad

Plum Drizzle

INGREDIENTS:

2 cups water

2 star anise

6 plums

1 cup yogurt

1 cup sugar

5 tbsp balsamic vinegar

4 sprigs lavender (remove leaves, wash and chop finely)

2 tbsp honey

2 tbsp dijon mustard

2 cups olive oil

Salt and pepper to taste
INSTRUCTIONS:

In large pot bring water, sugar, star anise and plums to a boil for 10 minutes. Remove pot from heat and let cool.

Remove the plums from the pot. Peel and pit them. Strain remaining sugar water into a food processor. Add the plums and remaining ingredients (except for the oil, salt and pepper) into the food processor. Blitz the mixture on a low speed until smooth, while slowly adding in the oil.

Season the Plum Drizzle with salt and pepper to taste.

Makes 4 cups

Tip: Make the dressing the day before to enhance the flavours.

Substitute 1 cup of red wine for 1 cup of water to give the dressing a richer colour and zippy taste.

 

Roasted Beet Salad

INGREDIENTS:

2 medium sized golden beets, washed

2 medium sized regular beets, washed

2 candy cane beets, washed

2 tbsp butter

2 tbsp honey

2 tbsp brown sugar (optional)

1 chili pepper, chopped finely

Lemon juice

Salt and pepper
INSTRUCTIONS:

In a large saucepot boil the beets for 30 minutes or until tender. Drain the water and let the beets cool down. Hold a beet in one hand with a paper towel and, using another paper towel, softly wipe the skin away. Do this for each beet and then cut them into thin slices.

Preheat oven to 400F.

In a large frying pan melt butter. Add the beets to the pan and sauté for 2-3 minutes. Add honey, brown sugar, chili and lemon juice. Remove beets to a cookie sheet and place in the oven for 20-25 minutes. Once roasted, display them on a serving dish and drizzle with plum dressing. Garnish with chopped greens.

Tip: Add crunch with chopped candied walnuts. Mix a drizzle of honey and a pinch of salt with 1 cup walnuts. Pour mixture onto parchment paper on a baking sheet and bake for 5 minutes at 400F.

Quinoa, Sweet Peppers and Fig Salad

A Day With Lorena - Lunch

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup dry sherry

1/2 cup dried currants

1 cup quinoa

2 1/2 cups chicken stock or store-bought chicken broth

2 scallions, white and light green parts only, thinly sliced

1 cup fresh figs, stemmed and chopped

1 carrot, finely chopped

1/4 green bell pepper, finely chopped

1/4 red bell pepper, finely chopped

1/4 yellow bell pepper, finely chopped

1/4 cup fresh cilantro, finely chopped

1/3 cup Tangy Citrus Vinaigrette

 

INSTRUCTIONS:

Pour the sherry into a medium bowl. Add the currants and set aside to rehydrate for 20 minutes. Drain the currants, discard any remaining sherry and set the currants aside.

Place the quinoa in a fine mesh sieve and rinse under cold running water. Bring the chicken stock to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool.

Stir the scallions, figs, carrots, bell peppers, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine. Serve immediately or refrigerate for up to 3 days. The salad can be served cold or at room temperature.

Serves 4

Tuna and White Bean Salad

A Day With Mr. Food Salad

Recipe by Mr. Food (Art Ginsburg).

No ordinary tuna experience, this Tuna and White Bean Salad has all the flavour and crunch of a chopped salad and comes with the added healthy benefits of fiber-rich beans.
INGREDIENTS:

1/2 cup olive oil

2 tbsp fresh lemon juice

1 tsp Italian seasoning

3/4 tsp salt

1/2 tsp black pepper

1 large cucumber, peeled, seeds removed, chopped

4 plum tomatoes, chopped

1/2 cup chopped red onion

2 tbsp chopped fresh parsley

1 (15.5-ounce) can great Northern beans, rinsed and drained

1 (12-ounce) can solid white tuna, drained well

 

INSTRUCTIONS:

In a large bowl, whisk together olive oil, lemon juice, Italian seasoning, salt, and black pepper.

Stir in cucumber, tomato, onion, parsley, and beans. Add tuna and toss gently until evenly coated. Serve immediately or refrigerate until ready to serve.

Serves 6

Tangy Citrus Vinaigrette

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To make Lorena Garcia’s Quinoa, Sweet Peppers and Fig Salad from Issue 10, you’ll need 1/3 cup of the delicious Tangy Citrus Vinaigrette. Here’s the recipe:

Ingredients
2 tbsp Dijon Mustard
6 tbsp Agave Syrup
6 tbsp Fresh Lemon Juice — From two lemons
6 tbsp Fresh Orange Juice — From 1 1/2 oranges
6 tbsp Extra Virgin Olive Oil
1 tbsp Kosher Salt
1 tbsp Freshly Ground Black Pepper
Directions
Whisk together the mustard, agave syrup, lemon juice, and orange juice in a medium bowl.
While whisking, slowly drizzle in the olive oil and then whisk in the salt and pepper.
Pour the vinaigrette into an airtight container or glass jar and refrigerate.
Shake well before using.

Makes about 2 cups
Read the entire article ‘A Day with Lorena Garcia’ in Issue 10 of Dabble

 

The Start to Every Healthy Meal

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The start to nearly every healthy meal is a hearty salad and the perfect glass of wine, says Dabble’s wine expert Jameson Fink.

Read the entire article ‘There’s an App for That – Salad’ in Issue 9 of Dabble.

Lime Santa Fe Chicken Salad

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If you loved the Maple Leaf Prime chicken at Dabble’s launch party, you’ll love this recipe for Lime Santa Fe Chicken Salad.

Preheat: grill to medium-high
Prep Time: 45 minutes

Ingredients

* 1 Package MAPLE LEAF Prime(tm) Santa Fe Marinated Boneless Chicken Breasts, thinly sliced
* 2 tbsp vegetable oil
* 1/2 tsp lime zest
* 2 tbsp lime juice
* 1/2 small red onion, thinly sliced
* 1/2 cup corn kernels
* 1 large red or yellow pepper, thinly sliced
* 6 cups baby mixed greens
* 2 tomatoes, cut into wedges
* 1 avocado, sliced
* Salt and pepper to taste

Directions

Preheat grill to medium-high, grease lightly. Grill chicken, turning as necessary, about 15 minutes or until juices run clear when pierced with fork and the internal temperature of the meat reaches 170ºF.

Tent chicken with foil; let sit for 5 minutes. Meanwhile, combine lime zest, juice, vegetable oil in a large bowl.

Add remaining ingredients and toss to coat with vinaigrette.

Divide greens among 4 plates. Slice chicken and arrange on top of salad.

Tip

Prepare the chicken ahead of time; cool and refrigerate. Serve cold over tossed greens.

ALTERNATIVE: Chicken can be baked instead of grilling, following these directions. Preheat oven to 375ºF. Place chicken breasts on parchment lined baking sheet and bake for 30 minutes or until internal temperature of the meat reaches 170ºF. Set aside and allow to rest for 5 minutes before slicing.

Serves: 4