During the later part of the fall and into the winter, local area beets are readily available.  They are very easy to grow and stay crisp in a refrigerator for months.  I always love their sparkling colors and crispy taste.  This recipe guarantees that beets will be a big hit with you and your family.  You can cook the beets ahead of time. If you want to boil the beets, I suggest cooking them in the microwave (10 minutes on high with a microwavable lid and ½ cup of water on the bottom of the container) , otherwise cooking beets takes about one hour.  For this recipe the beets can be boiled  (one hour  – cover with a lid) or even better, roasted for a more complex taste.

INGREDIENTS

5-6 medium size beets

Olive oil

3 hard boiled eggs – sliced or chopped

Blue cheese dressing made in the SaladSuccess container but replace blue cheese with  gorgonzola cheese

¼ cup chopped walnuts –  optional

1 apple such as Fuji, peeled and chopped (optional)

Lettuce to line the salad bowl – mesclun, Boston or Romaine

DIRECTIONS

Preheat oven to 375 degrees.  Wash beets, scrub skins and remove greens (use for stir fry.  Place beets in a baking dish, and drizzle olive oil on the beets.  Toss the beets to cover all sides with the olive oil.  Bake until a knife can easily cut the beets, usually for 45 – 60.

Line a bowl or a platter with salad greens.  Slice beets and place on top of greens. Add eggs, walnuts and apples.  Pour dressing over salad.

Many users of  the SaladSuccess shaker have been asking for salad recipes to go along with the dressing,  I guess we all get tired of lettuce and a few wedges of tomatoes, cucumber slices and carrots.  Once of my favorite salads is Belgium endive salad, which is simple, and elegant.  Around this time of year, I get cravings for endives (my husband hates them, which is great since they are expensive and he won’t touch them) and have endive salad marathons at lunch time.  Make sure that you use Reggiano Parmesan cheese – it intensifies the flavors of the endives with the vinaigrette.

INGREDIENTS

Belgium endives – one or two (endive lovers) per person.  Don’t count the kids, it is an acquired taste due to the bitterness of the endives.

Reggiano Parmesan – about 10 beautiful long slices

Sherry & Shallots vinaigrette

DIRECTIONS

First chop off the thick, hardcore end of the endive.

I like to rough chop the endives so that they make little curls.  That way it is easier for the dressing and parmesan to get mixed with the vinaigrette.  However for a more elegant look, you could peel the leaves of endives.

Decorate with the cheese.

When ready to serve, shake the sherry & shallot dressing in the SaladSuccess shaker and pour over the salad.

This anti-oxidant salad dressing recipe comes from my dear friend Annaliese Keller, proprietress of Malabar Trading Company, world’s best teas. She suggests getting a large bowl with mixed salad greens, baby spinach leaves, a handful of dried cranberries, ½ red onion (thinly sliced) and a topping of chopped walnuts.
INGREDIENTS
Fresh oranges (strained) or orange juice concentrate, thawed
Rice vinegar
4 large spoonfuls flax seed oil
4 large spoonfuls sesame oil
4 large spoonfuls walnut oil
Several pinches of cayenne
Salt and pepper
DIRECTIONS

Orange juice to the blue ½ line of SaladSuccess shaker

Rice vinegar to the orange 2/3 line

Add flax seed oil, sesame seed oil, walnut oil, cayenne, salt & pepper.

Shake vigorously in SaladSuccess shaker.

Drizzle dressing over salad and toss.