Roasted Beet Salad

I don’t like beets.

I don’t really care for strong vinegar tastes.

The vegetarian loves both of these.

So this salad was for him.

I ate a bit, (and by that I mean pretty much just ate the goat cheese.)

After the salad, we went down the street to a new pup that opened and I ate bar food. Happily.

That being said, the vegetarian and the French girl, really enjoyed this salad. It was easy to prepare and looked very nice presentation wise. You could easily only make ½ the dressing and still have more than enough. Be careful roasting your own beets, your kitchen will quickly start to look like children ran through there with pink highlighters.

Serves: 6

Time: active: 20 minutes

cooking: 50 minutes

Gather up:

•   8 medium-size beets, tops removed and scrubbed

•   1/2 cup balsamic vinegar

•   1/2 cup olive oil

•   2 teaspoons Dijon Mustard

•   Kosher salt and freshly ground black pepper

•   4 ounces baby arugula

•   1/3 cup roasted, salted Marcona almonds, toasted ( I simply used silvered almonds)

4 ounces crumbled soft goat cheese.

Get to work:

Preheat the oven to 400 degrees.

Roast the beets. Follow this awesome post from blog thekitchn http://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827

Really, just do exactly as she says, they turned out perfect.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Serve warm or at room temp.

Enjoy.

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Recipe adaptation: Ina Garten

Versatile Vegetarian Chili

Vegetarian Chili. I consider this the “quintessential vegetarian starter dish.” If you are debating becoming a vegetarian and your significant other has said anything along the lines of, “Don’t expect me to eat that rabbit food.” Make chili. Add fake meat if you’d like. In this particular recipe, I did not, but all you’d have to do is throw it in at the same time you add the beans. This particular chili does not pack ridiculous amounts of heat. I just put hot sauce on the table, but feel free to add some while it’s still in the pot.

Serves: 6

Time: active: 30 minutes

cooking: 30 minutes

Gather up:

*Great option for bread bowls

2 tablespoons olive oil

1 large onion, chopped

1 poblano chile, ribs and seeds removed, chopped

4 garlic cloves, minced

Coarse salt

1 can (4 ounces) diced green chiles

1 tablespoon plus

11/2 teaspoons chili powder

2 teaspoons ground cumin

3 cups cooked kidney beans, drained and rinsed

3 cups cooked pinto beans, drained and rinsed

1 can (28 ounces) diced tomatoes, with juice

Assorted toppings, for serving

1. In a large Dutch oven or other heavy pot, heat olive oil over medium-high. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes.

2. Stir in green chiles, chili powder, and cumin; cook, stirring frequently, until spices are darkened and fragrant, about 3 minutes.

3. Add beans, tomatoes and their juice, and 2 cups water; bring to a boil over high heat. Reduce to a simmer and cook until vegetables are tender and chili is thickened, 20 to 30 minutes.

4. Remove from the heat. Season with salt. Serve with toppings. Whatever you desire. (Corn, sour cream, cheese, tortilla strips, avocado, more cheese, green onions)

enjoy.

Recipe credit: Meatless by Martha Stewart

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