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Roasted Spring Onion and Beet Salad
Roasted Spring Onion and Beet Salad
INGREDIENTS
DIRECTIONS
Preheat the oven to 425 degrees. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. Place in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. Remove from the heat. Arrange the sliced beets on a platter. Arrange the onions over the beets. Sprinkle with salt and pepper. Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. Drizzle over the onions and beets. Sprinkle on the parsley or arugula and the almonds, and serve.
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Roasted Beets with Cumin, Lime and Mint
Roasted Beets with Cumin, Lime and Mint
INGREDIENTS
Beets
Dressing
DIRECTIONS
Preheat oven to 425°F.
Clean the beets and trim off any tops. Rub the beets with a little olive oil and wrap them in aluminum foil. Place in the oven and roast until they can be easily pierced with a fork, about 1 to 1 1/2 hours. Set aside to cool, then remove skins using your fingers or a towel. Slice beets into rounds.
Whisk cumin, lime juice, honey, extra virgin olive oil, and a pinch of salt in a bowl. Add the beets and gently toss to coat.
To serve, arrange beets on a plate and garnish with the mint leaves and a dusting of salt.
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Fresh Minted Lemonade
Fresh Minted Lemonade
INGREDIENTS
DIRECTIONS
To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice
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