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Oven Roasted Golden Beets
Oven Roasted Golden Beets
Peel and chop into cubes golden beets. Toss with vegetable oil and put in a baking sheet or tray, making sure the beets are in a single layer. Add salt and pepper to taste. Roast at 400 degrees F for about 25 minutes, or until beets are soft and have golden brown edges.
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Roasted Beet, Sugar Snap Pea and Arugula Salad
Roasted Beet, Sugar Snap Pea and Arugula Salad
Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry. Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.) Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.
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Summer Squash Ribbons with Feta and Pine Nuts
Summer Squash Ribbons with Feta and Pine Nuts
Trim the ends from each squash. Using a vegetable peeler (or mandolin set to the very thinnest setting) shave strips of squash, disposing of the first and last piece which will just be skin. If the squash is very seedy, toss it. Little seeds won’t matter, but any slices that are mostly seed aren’t worth keeping. And this is why we pick through the squash for the tiniest ones in the first place! Stack up several basil leaves and thinly slice them into little green ribbons. Toss them with the squash ribbons, add salt and pepper to taste, and about a tablespoon each of the chopped basil, finely sliced scallions, Feta, and Pine Nuts. As an alternate to the Feta, use fresh Parmesan, grated on a rasp. A little of this goes a long way since it’s so strong. In a good way!
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