http://www.foodnetwork.com/recipes/guy-fieri/roasted-root-vegetables-with-spicy-pepitas-and-horseradish-creme-fraiche-recipe/index.html
A note on horseradish and reading labels: If you can, buy horseradish from a natural foods store. Conventional stores sell horseradish that has eggs in it as well as ingredients that look like asldkfsijhksfpaoie. If you can't read what the ingredient is or don't know what it is, don't buy the product until you know. That's my motto for label reading and grocery shopping.
Roasted Beet Salad with Horseradish Vinaigrette
Makes 3 large salads
2 large beets
2-3 carrots
1 small purple onion
2 t olive oil
salt and pepper
1 5 oz box of spinach or mixed greens
1 T brown seedy mustard
1 T horseradish
1 T white wine vinegar
1 T brown rice syrup or your choice of sweetener
3 T olive oil
1/3-1/2 cup pepitas (raw pumpkin seeds)
Cut the beets, carrots, and onions into bite sized, even sized pieces, about and inch to an inch and a half. Put them in a large pan, toss with olive oil and salt and pepper. Roast in the oven at 350 for 20 minutes, then check them. You want the veggies to be slightly cooked, but still have a crunch. No mushy veggies in this salad! If they still are really crunchy at 20 minutes, roast them for 5-10 more and check again. When they are done, let them cool.
Horseradish Vinaigrette:
In a small jar, add the mustard, horseradish, vinegar, brown rice syrup, and olive oil and shake it up.
Divide the greens, veggies, vinaigrette, and pepitas into 3 and add them to 3 large serving bowls. Mix it up and serve.
Tip: If you want to make this salad the night before and bring it to work for lunch the next day, you can mix the veggies, dressing, and pepitas, and place them in the bottom of a bowl with a cover, then put the greens on top. Then when it's time for lunch, mix it up.
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