Salads

Citrus Beet Salad with Rosemary Vinaigrette

November 27, 2012 by Erica

How about a salad?

I don’t know about you, but after a weekend of bingeing on Thanksgiving leftovers, that’s just what I need.

This salad makes me happy because it’s fresh and colorful, while still being made with winter produce. You may not be able to tell from my 8:00 am iPhone photos here, but between the beets and the citrus, the colors are beautiful.

I’ve been mildly obsessed with beets lately, starting with the roasted beet hummus I made for Thanksgiving. They’re just so pretty! If you’ve been scared of roasting beets, like I was before last week, don’t be. You stick them in the oven and forget about them, then easily push the skin off with a knife once they’re cool. Easy as pie! No… way easier than pie.

5.0 from 1 reviews

Citrus Beet Salad with Rosemary Vinaigrette

Hands-on time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

The beets can be roasted ahead of time and stored in the fridge either before or after peeling.

Author: Coffee & Quinoa

Yields: 6

Ingredients

FOR THE SALAD:
1 medium beet (or 2 small beets)
1 grapefruit, peeled and segmented
2 oranges, peeled and segmented
1 avocado, chopped
5 oz. baby spinach
several handfuls pine nuts, toasted
FOR THE DRESSING:
juice of 1 orange
1 tsp finely chopped rosemary
2 Tbsp olive oil
2 Tbsp white wine vinegar
salt and pepper to taste

Instructions

To roast the beet(s), preheat oven to 400. Trim stems and scrub off dirt. Loosely wrap in foil. Roast for 60 minutes or until a fork slides easily to the center of the beet. Remove from oven, unwrap and set aside until cool enough to handle.
Once beet has cooled, slide the skin off using the back of a knife. Slice off top and bottom and chop into small cubes.
To make dressing, whisk all ingredients together in a small bowl.
To assemble, layer salad ingredients and top with dressing.

Asian Orange Ginger Dressing

November 5, 2012 by Erica

Sometimes a girl just needs a salad for dinner. Like after Halloween. Or eating this cake.

Those aren’t Nate’s favorite nights, I have to say.

This orange and ginger dressing is more exciting than your standard salad dressing, though. Even Nate gives it the thumbs-up (and then asks about dessert). I like to make it to top a grain and veggie salad (the recipe for that is below, too), but it would also be delicious on a spinach salad, noodle dish, or even tofu (I’m going to try that next!).

I recommend it when you want something super flavorful and a little different from the norm… and when you plan on eating cake later.

Asian Orange Ginger Dressing on Grain and Veggie Salad

makes about ¾ cup dressing

For the dressing:
zest and juice of 1 orange
1-2 garlic cloves, peeled and roughly chopped
1 Tbsp freshly grated/chopped ginger
2 Tbsp rice vinegar
2 Tbsp canola or other vegetable oil
1.5-2 Tbsp reduced sodium tamari or soy sauce

For the salad (adapted from Oh She Glows):
1 cup uncooked quinoa, drained and rinsed
1 cup uncooked wheatberries, drained and rinsed
1 cup shelled edamame
1 large or 2 small carrots, peeled and chopped or grated
1 red pepper, diced
½ head broccoli, stems removed and chopped into small pieces
½ cup chopped parsley

Directions:

Cook quinoa and wheatberries according to package directions. (I prefer to do this the night before.)

Combine all dressing ingredients in a small bowl. If you have an immersion blender, this is a great time to use it. If not, you can use a regular blender or simply mince the garlic and ginger extra fine, then shake or whisk. Taste and adjust – you may like a bit more tamari or a bit more oil.

Toss veggies and cooked grains in a large salad bowl. Serve dressing alongside.

Enjoy after a weekend of cake! This will keep in the refrigerator for several days.

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