Thursday, July 9, 2009

Beet and Stilton Salad with Orange Vinaigrette
Williams Sonoma Healthful Cookbook

The story behind this salad is, well, there is no story! Beets make their way into my refrigerator each summer and by August, my skin is about to turn red. The Williams Sonoma Healthful Cookbook was a gracious gift one year for Christmas and I'm just starting to make a dent in trying out their good-for-you creations. Included in this cookbook is a low-fat recipe for bread pudding that looks delectable... anyhow, this salad is refreshing and sharp! Good luck!

4 beets
3 Tbsp orange juice (fresh)
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp freshly minced dill
1 tsp grated orange zest
1/4 tsp minced garlic
salt and pepper
3 green spring onions, thinly sliced on diagonal
1 Tbsp orange zest
10 oz mixed salad greens
1/2 cup thinly sliced English cucumber
3 oz Stilton cheese, crumbled

Preheat oven to 400 d's. Trim off the leafy green tops of beets, wrap beets in alum. foil, and place on baking sheet. Bake beets for about 1 hour, until tender. Remove from oven, and let cool in foil. Unwrap and peel off the loosened skin. Cut each beet into slices, place in bowl.

To make the dressing, whisk together orange juice, oil, vinegar, minced dill, 1 tsp orange zest, salt and pepper until blended.

Pour all but two Tbsp of dressing over the beets. Add half of the green onions and half of the 1 tbsp orange zest. Stir gently to blend. In a separate bowl, combine the salad greens with the reserved two Tbsp dressing and toss to coat the greens.

Arrange the greens evenly on a platter or place in bowl. Using a slotted spoon, remove beets from its bowl and place on top of greens. Tuck cucumber slices underneath the beets and drizzle any remaining dressing over the salad. Sprinkle the salad with remaining green onions, orange zest, cheese, and serve!

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