Tag Archives: Salad Dressing

Keeping to the Beet – Salad and Variations

Beet Salad with Tomatoes
Beet Salad with Tomatoes

Beet Salad and Variations

“And now we welcome the new year, full of things that have never been” Rainer Maria Rilke

Winter is the time for roots…

They keep in the dark, in cold storage, silently, modestly holding their nutritional goodness. They come from earth and carry its flavor, the fragrance of regeneration. In these darker times, I especially love carrots,  parsnips, rutabagas, and, of course, that super-food favorite of mine –  beets.

With all my rich holiday eating this past month, I was looking for something lighter a couple of days ago. I roasted three beets – washing them, wrapping them in foil, and putting them on the pizza pan from my Breville  Smart Oven Plus countertop oven (I love that oven!) at 350˚F for almost an hour.  Amazingly (I’d never used it before), the pizza pan really IS non-stick: the beet juice that leaked out and burnt onto the pan just wiped off under water.

Once the beets cooled down enough to handle, I could unwrap the foil and just wipe off the skin with a paper towel — turns out that beets are non-stick, too. Then, I stored the beets in the fridge for almost instant salads.

Beet Salad Variations

‘Twas the night before last and all through the house I was looking for beet-friendly pals. I found cherry tomatoes , sweet onions, fresh parsley, celery, and shredded carrots. But, the list is almost endless. It could have been slightly steamed green beans, sliced almonds, dates or other dried fruits, fennel instead of celery, spring onions instead of sweet onions, raw cauliflower or broccoli… and don’t even get me thinking about cheese: I was looking for something lighter.

Oil and Vinegar Salad Dressing
Oil and Vinegar Salad Dressing

I put together a squeeze bottle of classic vinaigrette — just oil and vinegar, salt and pepper — but out of two of my favorite bottles from Temecula Olive Oil Company: Honey Vinegar and Fresh Lime Olive Oil.

The salad was a healthy and flavorful accompaniment to cold sliced chicken with hot gravy.

 

Beet Salad with Avocado
Beet Salad with Avocado

Last night was even easier, since I already had the vinaigrette and another roasted beet.

Instead of the cherry tomatoes, I used half of a perfectly ripe, firm and buttery, avocado. A squeeze of the vinaigrette, after the soft cooked eggs were done and dinner was ready. 

Tonight is, of course, New Year’s Eve, so there will be lots to eat as a dozen or so of us in the building go from one condo to another, working our way up to midnight and the higher Treo realms. 

Tomorrow, we begin again in earnest for healthy eating, with sensible salads and much less meat. Good thing there are beets.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Classic Vinaigrette Salad Dressing

Oil and Vinegar Salad Dressing
Oil and Vinegar (Vinaigrette) Salad Dressing

The classic French recipe for vinaigrette is 2 parts oil to 1 part vinegar. (For a lemon or other citrus vinaigrette, you use more juice proportionately, since it is not as strong as vinegar.)

This a simple recipe, but full of almost endless possibilities for variations. You can use different olive oils and vinegars, add herbs, or, even prepared mustard.

Caution – If you want a garlic flavor, it’s best to use a roasted garlic olive oil. In any case, don’t leave fresh garlic in olive oil out of the refrigerator for more than an hour.

Makes 2/3 cup, easily plenty for 2 to 4 salads.

Onion icon smallIngredients

4 oz. extra virgin olive oil

2 oz. top-quality vinegar

1 teaspoon kosher or sea salt

1/4 teaspoon freshly ground black pepper

Chef's hat icon smallerPreparation

  1. In a 1-cup measure, pour in the olive oil, then top up with the vinegar.
  2. Add salt and pepper, plus any other seasonings. 
  3. Whisk vigorously to mix well, then pour into a squeeze bottle or jar. Cover.
  4. Store in a cool place for up to a week.
  5. To use, shake well — for at least 20 seconds — to make a thick emulsion. Drizzle around edge of bowl of greens and vegetables or lightly across the top, taking care not to drench the salad. Toss salad well to make vegetables shiny, but not drippy.
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Cole Slaw – Vegan

Onion icon smallIngredients

For dressing:

1/4 cup Earth Balance Mindful Mayo (vegan)

1/4 cup unsweetened vanilla almond milk

2 – 3 Tablespoons lime juice

1/2 teaspoon kosher or sea salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon dried basil

1/4 teaspoon dried dill weed

For cole slaw:

1/2 cabbage, shredded (2 – 3 cups)

1/2 teaspoon caraway seeds

6 oz (1/2 bag) Broccoli Slaw (for example, from Trader Joe’s)

6 oz (1 cup) shredded carrots

1/2 cup golden raisins

1/2 cup toasted unsalted sliced almonds

1 cup (about 1/2 onion) sweet onion, small dice. If you don’t have sweet onion, you can use yellow or white onion, but rinse it under cold water after dicing to take the sting out

Chef's hat icon smallerPreparation

  1. Whisk together all cole slaw dressing ingredients.
  2. Combine and toss all cole slaw ingredients.
  3. Pour on dressing, toss in vegetables, and serve.
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Guava Mustard Salad Dressing

Onion icon smallIngredients

  • 3 Tablespoons grated guava
  • 1 – 1 1/2 teaspoon Dijon mustard
  • 2 – 3 Tablespoons fresh lemon juice
  • 2 tablespoons Extra Virgen Olive Oil
  • 1/4 teaspoon kosher salt
  • Pinch of dried dill weed
  • Grind of fresh black pepper

Chef's hat icon smallerPreparation

  1. Put guava, mustard, lemon juice, oil, and salt into an 8oz jar and stir well with a fork.
  2. Add the dill weed and pepper.
  3. Spoon onto salad.
  4. Store any remaining dressing in the refrigerator.
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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