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Author Notes: This is my version of my sister's beet salad. It makes a great starter and is VERY FLAVORFUL, also very pretty! —DUZE @BakingBackwards
Serves 4, or one glutton
- Roasted Beet Salad 1 sack mixed beets, yellow and candy cane 1 sack cippolline onions 1 bulb garlic a little red onion finely sliced juice of 3 clementines seat salt 1 tbsp olive oil Wash and peel the beets. Boil them until almost tender. Drain. Peel the onions and garlic. Toss them all onto a tinfoil lined baking sheet with the juice and oil and salt and roast until golden brown at a temp of 350-400 degrees F. Remove from the oven. In a small bowl, mix the following for a vinaigrette: 1 tbsp evoo 1 tsp coarse sea salt 1 tbsp dijon mustard 1 tbsp honey juice of one clementine 2 tbsp red wine vinegar juice of 1/4 meyer lemon 1 tbsp chopped chives In a large bowl mix 2 cups mixed greens with 2 tbsp chopped fresh mint. Run the mint under hot water for a second or two to release the natural oils. Top this with the roasted veg. Add the vinaigrette and toss the salad. Add 1/3 package soft goats cheese in small drops. Mix lightly. Serve immediately.
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.