It's Fat Tuesday, and while the Mardi Gras celebrations are taking place this colorful dish made me feel like I was having a party in my Texas kitchen. It's simplicity is what I love and the balance of flavors and textures is truly magical. Using just a few ingredients and my new favorite kitchen tool, this chilled roasted beet salad comes together quickly and can be easily prepared for one portion or one hundred.
Chilled Roasted Beet Salad
Red and Gold Beets
For the beets: Wash, peel and spiralize using a small blade attachment. I use my KitchenAid spiralizer which is quick, and easily peels and spiralizes at the same time! Line a sheet pan with parchment paper. Place the beets on the lined sheet pan, seeing colors separate to minimize color bleeding. Drizzle with avocado oil, and sprinkle with salt and pepper. Roast in a 425 degree F oven for 12-15 minutes. Allow to cool, then chill in the fridge until ready to use.
Assemble the salad. Mix together the red and gold roasted beets, top with goat cheese, walnuts and parsley. Enjoy!
I bought some frozen Dragon Fruit smoothie packs with the intention of making smoothies. After carefully inspecting my organic smoothie pack's ingredients, which listed; Organic Dragon Fruit Pulp and Seeds, I immediately shifted my plan. I had some beautiful Meyer Lemons in my citrus basket on my counter, which constantly reminds me to use them. The idea was born, a curd filled tart with a swiss meringue topping. It's is sweet but with a hint of tartness from the lemons. You could certainly use regular lemons with great results. The crust was another experiment, a pâte sablée with almond meal replacing a portion of the pastry flour. It turned out better than I imagined. I fully intend to test this recipe with Arrowroot instead of corn starch and with a buckwheat or another gluten free flour replacing the pastry flour portion. I however have eaten my weight in these tarts this week so, that will have to wait. If you try it, please let me know your results. Recipe for the original version as pictured follows. I was able to make a 9" tart and three 4" tarts with the recipe along with copious amounts of meringue. I turned the additional meringue into kisses and nests, but you can easily make a smaller portion. Four egg whites will make more than enough meringue for this tart.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.