Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Beet and Stilton Salad with Orange Vinaigrette

Share

Lobo
Moderator
Moderator

Posts : 18048
Thanked : 883
Join date : 2013-01-12

Beet and Stilton Salad with Orange Vinaigrette

Post by Lobo on Fri 22 Jan 2016, 12:48 am


Beet and Stilton Salad with Orange Vinaigrette


Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 4
Baked beets have a deeper, richer taste than boiled beets. If you like, you can cook them a day or two ahead and refrigerate, still wrapped in foil, until you are ready to peel and slice them. Stilton, a sharply flavored English blue cheese, balances the natural sweetness of the beets, but other blue-veined cheeses, such as Gorgonzola, Roquefort or Saga blue, can be substituted.



  • Printer Friendly Version






  • 129

Ingredients:


  • 4 beets, about 1 1/4 lb. total
      

For the orange vinaigrette:


  • 3 Tbs. fresh orange juice 
  • 2 Tbs. extra-virgin olive oil 
  • 1 Tbs. red wine vinegar 
  • 1 Tbs. minced fresh dill 
  • 1 tsp. grated orange zest 
  • 1/4 tsp. minced garlic 
  • 1/2 tsp. kosher salt  
  • Freshly ground pepper, to taste 
      
  • 3 green onions, white and light green portions, thinly sliced on the diagonal  
  • 1 Tbs. finely slivered orange zest 
  • 10 oz. mixed salad greens (about 8 cups loosely packed) 
  • 1/2 cup thinly sliced English cucumber 
  • 3 oz. cold Stilton cheese, crumbled (about 1/2 cup) 
  • Fresh dill sprigs for garnish 


Wine Pairing

This pairs well with soft, full-bodied white wines from our Wine Club.

Directions:

Preheat an oven to 400°F.
Trim off the leafy green tops from the beets and reserve for another use. Wrap the beets individually in squares of aluminum foil, tightly securing the foil. Place on a baking sheet. Bake the beets until tender when pierced with a skewer, about 1 hour. Remove from the oven and let cool in the foil. Unwrap and peel off the loosened skins. Cut each beet crosswise into 4 or 5 slices. Place in a bowl.

To make the orange vinaigrette, in a small bowl, whisk together the orange juice, olive oil, vinegar, minced dill, grated orange zest, garlic, salt and a grind of pepper until blended.

Pour all but 2 Tbs. of the vinaigrette over the beets. Add half of the green onions and half of the slivered orange zest; stir gently just to blend. In a separate bowl, combine the salad greens and the reserved 2 Tbs. vinaigrette and toss to coat the greens.

Arrange the salad greens evenly on a platter or divide among individual plates. Using a slotted spoon, remove the beets from the bowl and place on the greens. Tuck the cucumber slices in among the beets. Drizzle any vinaigrette remaining in the bowl over the beets. Sprinkle evenly with the remaining green onions and slivered orange zest and top with the cheese. Garnish with dill sprigs and serve. Serves 4.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

    Current date/time is Fri 09 Dec 2016, 3:19 pm