Tuesday, November 13, 2012
Cold Marinated Beet, Hazelnut & Arugula Salad with Roasted Acorn Squash
There's no way around it, I can't stand cooked beets! I've tried each and every way possible and I still can't get the taste of dirt of out of my mouth. But thanks to my persistence and refusal to admit I didn't like beets, I tried them raw and fell in love. I would have never expected to be able to eat them raw, but when finely shaved or shredded, they add a wonderful, crisp bite to any salad. Here I decided to marinate them in a little maple and thyme before adding them to my hearty fall salad.
One Year Ago Today Delica Squash, Pumpkin Seeds, Mint & Shaved Fennel
Sweet red beets, baby arugula, toasted hazelnuts, tangy pomegranate seeds and tender roasted butternut squash tossed lightly with oil and vinegar.
Cold Marinated Beets
1 small beet, peeled
3 tbl extra virgin olive oil
2 tbl maple syrup
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
Use a vegetable peeler to shave off thin slices of raw beet. Toss with the remaining ingredients and marinate for at least 30 minutes in the fridge. Drain from liquid before serving.
Arugula Salad with Roasted Acorn Squash
1 acorn squash, small dice
1 shallot, thinly sliced
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
1/4 tsp dried thyme
salt and pepper
4 cups baby arugula
1/2 cup pomegranate seeds
1/4 cup toasted hazelnuts, roughly chopped
dressing- evoo, balsamic, salt and pepper, to taste
Preheat the oven to 425.
Toss the diced squash and shallots with 2 tbl olive oil, red pepper flakes, thyme, salt and pepper. Roast in a single layer on a baking sheet for 25 minutes until tender with caramelized edges.
Combine the arugula, pomegranate seeds, hazelnuts, squash and beets and toss together.
Lightly dress the salad with olive oil, balsamic, salt and pepper.