In St. Paul, as nearly everywhere, it's hotter than... Well, you fill in the blank. We're cooking a bit, but not much. This sweet-tart salad's beets cook in the microwave. Even if you make the cheese, it'll only take you a total of about twenty-five minutes. Most of those minutes are waiting for the microwave to beep and the milk to come to a quick simmer to create the cheese curds (hence the word "curdle," friends). This salad is filling without being heavy and is perfect for meatless Mondays.
I wish you cool winds and cold wine. Try this:
Golden Beet-Ricotta Salad with Fresh Cherries and Caramelized Shallots
serves 2-4 (2 as a main course, 4 for a first course)
- 6-8 cups fresh greens, chilled or not
- 6 small-medium gold beets, roasted in the microwave*
- 1/2 cup fresh, sweet cherries stemmed and pitted
- 6 small shallots, sliced and carmelized**
- 1/2 c fresh ricotta (You can sometimes find fresh ricotta at a good cheese shop; it's dear. You can use regular store-bought or fresh goat cheese or good cottage cheese in a pinch. If you want to make it, here's my recipe.* Use the cheese after it drains 15 min.)
- 1tsp finely grated orange rind
- 1T fresh lemon juice
- Kosher salt and freshly ground pepper
- 2 T crushed, toasted hazelnuts or almonds, optional
|Making cheese is oh-so-simple. THIS cheese anyway!|
- Make sure greens are clean and free of water. Use a salad spinner if necessary. I don't mind room temperature greens, but you might like them chilled. Place them in a large bowl.
- Sprinkle in cooked shallots and toss lightly with your hands.
- Scatter the beets evenly on top of the salad and mound the cherries in the center.
- Add 2-3 small scoops of fresh cheese around the cherries.
- Add orange rind and sprinkle lemon juice evenly. Dust with salt and pepper, making sure each pile of cheese gets an extra smack of pepper,
- Add dressing to taste and toss quite well to distribute the soft cheese evenly. Sprinkle with nuts, if using.
- Serve immediately. Does not keep. Eat it all!
*My recipe is for a basic fresh cheese, but is not ricotta per se. Ricotta is made totally from fresh milk; my cheese uses yogurt. Works beautifully here.
**To carmelize shallots: Peel shallots and slice thinly. Place in a small-medium skillet with 1T olive oil and heat to low-medium low. Let cook slowly 20-25 minutes until soft and browned. Stir occasionally, but keep a good eye on them. You don't want them crispy or fried; turn down if you see that happening. recipe reposted from more time at the table july 9, 2011
Wine: Very cold rosé or an unoaked Chardonnay.
.................a great source of folate...a wonderful antioxidant
low in calories. ....very low in fat...............come in great
I like beets cooked, but in fact they're are better for you raw. Nutrients are lost in the cooking process. They're lovely grated into salad. Try it! Eat 'em up, eat 'em up: RAW RAW RAW.
Also: How about the price? Can't beat it.
One little thing no one mentions:
You might notice a bit of change in the
color of the matter you deposit in the toilet after eating
red beets. No, you're not sick; beets are a great dye.
some people say, but these are not truths carved in stone:
Additional health claims associated with beet juice include:
- Aids circulation
- Beneficial to kidneys
- Builds red corpuscles
- Intestinal cleanser
- Good source of energy
- Helps fight the flu
- Protects against birth defects
- Stimulates the function of liver cells
- Renews minerals and natural sugars in the body (courtesy dietlovetoknow.com)
Serving Size: 1/2 cup slices (3 oz.)
Amount per Serving
Calories from Fat 1.8
% Daily Value *
- Total Fat 0.2g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 65mg
- Total Carbohydrate 8.5g
- Dietary Fiber 1.7g
- Sugars 6.8g
- Protein 1.43g
Est. Percent of Calories from:
Read more: http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/beets/#ixzz1zaSRdfXq
Read more: The 11 Best Food You Aren't Eating (NYT)
Every Friday for the foreseeable future, I'll be blogging one of the 38 healthiest ingredients from POWER FOODS : 150 DELICIOUS RECIPES WITH THE 38 HEALTHIEST INGREDIENTS by the editors of Whole Living Magazine.
38 Power Foods is a group effort! Stop by these other blogs and see what they're cooking each week as we team up to bring you some of the healthiest cooking available.
Ansh – SpiceRoots.com
Casey – bookcasefoodie.wordpress.com
Jeanette – JeanettesHealthyLiving.com
Jill – SaucyCooks
Martha – Simple-Nourished-Living.com
Mireya – MyHealthyEatingHabits.comSarah - Everything in the Kitchen Sink
As we go along, I'm guessing we'll get some other writers involved. If you're interested in joining the gang writing each week, get in touch with Mireya from My Healthy Eating Habits: Mireya@MyHealthyEatingHabits.com
If you liked this, you might like:
Golden Beet Potato Salad
Photos are not terribly good on this post from several years ago, but the salad is lovely!
I'll have to make it again. How fun to see how far I've come.
Sing a new song; dance to a new "beet,"