I love to go out for lunch…and one of my favorite things to get when I’m out for lunch is a salad. For some reason, they always seem to taste better when someone else makes it….AND puts it on the table in front of you! Well, since lunching on a salad is not on the top of my husband’s list of favorite things to do, I decided to look for some tasty salad combinations that I can make on my own. (I do get him to go out to lunch with me from time to time, and he’s the first one to ask for a salad with dinner, but cheesesteaks, hoagies and his all-time favorite lunch food…THE SANDWICH (which he eats everyday…HOW BORING) are what he’s usually looking for when we go out for lunch…not a salad!)
Okay…back to the salad. This is my favorite salad right now. In fact, I love it so much, I’ve been keeping roasted red beets in the fridge so there ready to go whenever the mood strikes me. The candied walnuts and a fabulous balsamic dressing really make this a delicious salad. Crumble a little blue, feta or goat cheese on top and you’re good to go. Now that’s what I call LUNCH!
Salad with Roasted Beets and Candied Walnuts
(Serves 4 side salads or 2 entree salads)
4-6 cups salad greens of your choice
4 ounces crumbled goat, feta or blue cheese
Roasted beets, sliced or cubed (see recipe below)
Candied Walnuts (see recipe below)
Balsamic Vinaigrette (see recipe below)
Divide salad greens among 2 0r 4 plates. Top evenly with beets, candied walnuts and cheese crumbles. Drizzle with the Balsamic dressing; Toss to combine. ENJOY!
Roasted Beets
1 pound fresh red beets, tops removed and scrubbed clean
Olive Oil
Salt
Freshly ground black pepper
Preheat oven to 425F. Line a baking dish with a piece of aluminum foil twice as big as the dish. Place the beets in the dish. Rub the beets with olive oil and sprinkle them with salt and pepper. Now wrap the beets tightly in the excess foil. Roast for one hour, testing after 45 minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven and let cool slightly for several minutes. When the beets are still warm to the touch, peel the outer skins off and discard. Slice the beets or cut into bite-sized cubes.
Candied Walnuts
1/3 cup packed brown sugar
1/4 cup water
2 Tbs. unsalted butter
Large pinch of salt
1 1/2 cups of walnuts
Combine the first four ingredients in a heavy skillet. Bring to a boil while whisking. Allow to boil for one minute. Add the walnuts and stir to coat. Continue tossing until the syrup forms a glaze on the nuts; about 3 minutes. Transfer nuts to a sheet of parchment paper or foil and quickly separate into a single layer with a fork. Let cool. Store in an airtight container. (This makes enough for quite a few salads.)
Balsamic Vinaigrette
2 Tbs. honey
1 Tbs. dijon mustard
1/2 tsp. salt
1/2 tsp. ground pepper
1 garlic clove, finely minced
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
In a medium bowl, combine honey, mustard, salt, pepper and garlic. Add balsamic vinegar and whisk. Gradually add olive oil and whisk to until fully emulsified. Store in a jar in the fridge. Keeps a long time.