Tag: quick salads
Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese
- 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
- 2 bunches asparagus, ends cut off and washed
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Preheat oven to 375 degrees F.
Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.
Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.
- ½ cup feta cheese, crumbled
- ½ cup kalamata olives, sliced
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon white wine vinegar
- Pepper
Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.
Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.
Pomegranate and Feta Salad
Pomegranates are festive. They are my favorite fruit- a bit labor intensive to take the seeds out but so worth all the work. For some reason, I can’ get myself to buy the shelled ones in the stores- so I choose to put in the work.
I love the tangy taste but most of all I love the way the seeds look- like tiny jewels.
I decided to incorporate a salad made with pomegranate seeds dressed with a pomegranate vinaigrette. I had a huge bowl filled with pomegranate seeds and a chunk of feta in my fridge. I thought of feta cheese to cut the tang of the pomegranate seeds. For the vinaigrette, I took out my bottle of pomegranate glaze. I mixed in some white wine vinegar a bit of honey and of course some extra virgin olive oil. The flavors were incredible- tangy, sweet and savory.
Definitely a great salad for the big feast..
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Blood Orange and Feta Salad
Blood oranges are in season- and they are delicious!
A friend noticed a citrus salad recipe in the New York Times food section. This particular salad was made with a grape fruit and a navel orange. She had bought some blood oranges and we paired them with a grape fruit. She had some olives in the house decided to top the salad with them. I am always happy with a pop of salty goodness. We made a simple dressing and enjoyed the salad.
I decided to replicate the salad for a dinner party. Trader Joes has an abundance of blood oranges. I love buying them- it reminds me of being in Italy. This past summer, while we were staying in Spello- we would do some basic grocery for breakfast. Usually we are a juice free house- but there I bought a carton of orange juice. My daughter was fascinated to see the dark red color of the juice- I explained to her the orange juice is made out of blood oranges- hence the color. The juice was delicious!
I cut the oranges into disks and topped them with the olives and feta. For some reason feta comes to mind when I think of citrus. I also remembered I had a orange muscat champagne vinegar from Trader Joes. I used that to make a delicious, clean dressing with a hint of honey.
The salad was delicious! Everyone loved it. I have a big bunch of blood oranges which I am planning to use them again. Definitely make the blood orange salad- you can even substitute regular oranges- any citrus will be delicious!
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