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Warm Golden Beet Salad with Greens and Almonds
Warm Golden Beet Salad with Greens and Almonds
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
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Garlic Roasted Broccoli
Garlic Roasted Broccoli
Preheat oven to 450 degrees F. Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
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Roasted Potatoes and Broccoli
Roasted Potatoes and Broccoli
Preheat oven to 450° F. Lightly grease a rimmed sheet pan or shallow baking dish, large enough to hold the vegetables in one layer and lined with foil if desired for easy cleanup, with olive oil or cooking oil spray. Clean the broccoli. Remove the tough stem ends and cut the remainder into medium florets and small stem pieces. Place broccoli and potatoes in the pan. Add the garlic, marjoram, salt, pepper and olive oil; toss to combine. Roast until the vegetables are tender, about 30 minutes. (If you prefer for the broccoli to be tenderer, cover lightly with foil and continue to roast until desired doneness.) Sprinkle with the Parmesan cheese and return to the oven just until the cheese melts slightly, about 2 minutes. Serve hot, warm or room temperature.
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