Thursday, April 9, 2020

Mixed Greens with Roasted Golden Beets and Lemon Vinaigrette #ImprovCookingChallenge

This wonderful salad of mixed baby greens tossed with a lemon vinaigrette and topped with roasted golden beets and crumbled feta cheese is a delicious way to celebrate spring.


We are serving up lettuce and lemons this month over at the Improv Cooking Challenge.....



Each month Nichole of Cookaholic Wife invites us to create recipes that include 2 ingredients that she has chosen.  This month those ingredients are Lettuce and Lemons.  Let's see what everyone is sharing.......


Lemon and Lettuce
Improv Cooking Challenge
  • Greek Meatball Salad by Cookaholic Wife
  • Strawberry Cucumber Salad by Pandemonium Noshery
  • Grilled Lemon Herb Mediterranean Chicken Salad by Making Miracles
  • Falafel Layered Salad & A Bhatura Sandwich - A Combo by Sneha's Recipe
  • Mixed Greens with Roasted Golden Beets and Lemon Vinaigrette by A Day in the Life on the Farm
  • Wilted Spinach Salad with Bacon and Avocado by Palatable Pastime
  • Bitter Greens Salad with Lemon Vinaigrette by Culinary Adventures with Camilla
  • Green Salad with Pine Nuts and Lemon and Lemongrass Vinaigrette by Our Good Life




  • I had been provided these gorgeous golden beets in a package from Melissa's Produce for use in creating recipes for an event that they called #SpringonthePlate.  You can learn more about that event in my posts featuring the Tropical Upside Down Cake and Goldenberry Syrup.

    I love beets, especially roasted beets and couldn't wait to use them.  This was the first recipe I made with that box of goodies and it was so delicious I knew I wanted to share it here for our Improv Cooking Challenge.


    I whisked together some freshly squeezed lemon juice with the very best extra virgin olive oil I had.  I have numerous bottles of olive oil.  Some I cook with, some I use in marinades or baked dishes and a bottle of the very best I can afford for use on drizzling and in salad dressings.  I kept the seasonings simple, just salt and pepper so that we could enjoy all the flavors in this salad.


    This terrible pandemic and the isolation it has caused is hard on all of us.  It is easy to fall into a funk and not take proper care of yourself and your loved ones.  I am working hard on forcing myself to get up, showered and dressed each day.  Making nutritious and colorful meals helps to keep our immune systems strong.  Getting out, walking, hiking, working in the yard helps to not only alleviate boredom but also releases endorphins to help stave off depression and anxiety.

    So stay home/stay safe/stay well.  Take any prescribed medications needed to keep your mental health stable and keep your eye on the light at the end of that tunnel.  I will keep you in my prayers and ask that you keep me in yours.




    MIxed Greens with Roasted Golden Beets and Lemon Vinaigrette

    MIxed Greens with Roasted Golden Beets and Lemon Vinaigrette

    Yield: 4 servings
    Author:
    Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M
    This wonderful salad of mixed baby greens tossed with a lemon vinaigrette and topped with roasted golden beets and crumbled feta cheese is a delicious way to celebrate spring.

    Ingredients:

    • 6 c. mixed baby salad greens
    • 4 golden beets
    • 1/2 T. olive oil
    • salt and pepper, to taste
    • 1/2 pt. mixed cherry and grape tomatoes
    • 1/2 c. crumbled feta cheese
    • juice of 1 lemon
    • 1/4 c. extra virgin olive oil
    • salt and pepper, to taste

    Instructions:

    How to cook MIxed Greens with Roasted Golden Beets and Lemon Vinaigrette

    1. Scrub and trim beets.  Place onto a piece of heavy duty aluminum foil.  Drizzle with 1/2 Tablespoon of olive oil.  Sprinkle with salt and pepper.  Fold the aluminum foil into a packet around the beets, seal and place in a preheated 400* oven for about an hour or until the beets are easily pierced with a fork. 
    2. Let cool.  Remove the skins from the beets and slice into 1/4 " rounds.
    3. Whisk together the juice of 1 large lemon, 1/4 cup extra virgin olive oil, salt and pepper.  Place the salad greens and tomatoes into a large bowl and toss with desired amount of dressing.  
    4. Place onto a large platter, top with the roasted beets and feta cheese.  Serve with any remaining dressing to be added for personal taste.
    Calories
    223.38
    Fat (grams)
    19.53
    Sat. Fat (grams)
    4.96
    Carbs (grams)
    9.42
    Fiber (grams)
    2.09
    Net carbs
    7.33
    Sugar (grams)
    5.65
    Protein (grams)
    4.66
    Sodium (milligrams)
    380.75
    Cholesterol (grams)
    16.69
    #salad, #eatarainbow, #beets, #feta, #lemon, #vinaigrette,
    Salads, Vegetables
    American
    Created using The Recipes Generator

8 comments:

  1. Beets are not for everyone! I love them, my husband can't stand them. For a while restaurants seemed to find them faddish, now not so much. Well, now there aren't any restaurants anyway, but before.

    be well... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. The restaurants will be back and so, hopefully will the faddish beet dishes.

      Delete
  2. I love beets! We had some pickled last night with dinner. Ours weren't that gorgeous yellow color though, they make your salad simply stunning!

    ReplyDelete
  3. Self care during this time of separation and routine upset is so vital. And for me it definitely includes enjoying vibrant meals and occasional salads - this version looks just wonderful! They are bright and refreshing. Thinking about you and yours!!

    ReplyDelete
  4. Those golden beets looks so luscious,love this beautiful and tempting salad

    ReplyDelete

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