Beet & Citrus Salad

Yield: 8 to 10 servings * Hands-on: 30 minutes * Total: 2.5 hrs

Ingredients:
3 medium-size fresh beets
3 Ruby Red grapefruit
1/4 cup olive oil
2 tablespoons maple syrup
2 tablespoons white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups loosely packed arugula
1/4 cup coarsely chopped pistachios

Preparation:
1. Preheat oven to 350°. Trim beet stems to 1 inch; gently wash beets, and place in an 8-inch square pan. Add 1/4 cup water, and cover with aluminum foil. Bake 1 hour and 10 minutes or until tender. Uncover and cool completely (about 30 minutes).

2. Cut a 1/4-inch-thick slice from each end of grapefruit using a sharp, thin-bladed knife. Place, flat ends down, on a cutting board, and remove peel in strips, cutting from top to bottom following the curvature of fruit. Remove any remaining bitter white pith. Holding peeled grapefruit over a bowl, slice between membranes, and gently remove whole segments. Reserve 1/4 cup juice.

3. Whisk together olive oil, next 4 ingredients, and reserved 1/4 cup grapefruit juice in a bowl.

4. Peel beets, and slice into wedges. Arrange arugula on a large platter; top with grapefruit and beets. Drizzle with vinaigrette; sprinkle with pistachios. Add salt and pepper to taste.

From Southern Living December 2013 Magazine.

Roasted Broccoli, Asparagus and Grape Quinoa Salad

Makes 3 to 4 servings * Ready in 30 minutes

Original recipe posted on Dish Up Delights. Modified version below.

INGREDIENTS

• 2lb broccoli, (1lb cut) washed, dried and cut into florets
• 8 ounces large seedless grapes, washed and dried
• 1 asparagus bunch, cut into 1 or 2-inch pieces
• 1 tablespoon extra virgin olive oil
• 1/3 dry quinoa
• 3 handfuls baby arugula
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard (optional)
• Salt and pepper to taste
• 2 tablespoons roughly chopped roasted and salted pistachios (optional)

DIRECTIONS

• Boil 1 cup water and throw in quinoa. Boil per directions on the packaging (approximately 15 minutes).
• Preheat the oven to 400 degrees. Line a baking sheet with foil.
• Toss the broccoli, grapes, and asparagus with enough olive oil to lightly coat them. Season lightly with salt and pepper. Roast for 20-30 minutes or until the grapes are blistered and the broccoli and asparagus are slightly charred.
• In a large bowl, toss the the broccoli, grapes, and asparagus with the quinoa and arugula. In a small bowl, whisk together 1 tablespoon of olive oil, the balsamic, and Dijon mustard. Season to taste with salt and pepper.
• Toss the dressing with the salad and combine well. Adjust the seasonings if necessary. Garnish with pistachios. Serve slightly warm or at room temperature.

Green Bean Pasta Salad with Lemon-Thyme Vinaigrette

Total prep & cook time 35 minutes

Ingredients
12 ounces uncooked casarecce pasta Penne pasta may be substituted.
1/2 pound haricots verts (tiny green beans), cut in half lengthwise
1 tablespoon fresh thyme
5 teaspoons lemon zest, divided
1/4 cup finely chopped roasted, salted pistachios Or any other nut you have in your pantry
2 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tablespoons olive oil
1 1/2 cups loosely packed arugula
Toppings: roasted, salted pistachios; Parmesan cheese

Preparation
1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.
2. Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.
3. Whisk together pistachios, next 5 ingredients, and remaining 2 tsp. lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.

May give you garlic breath...
Barbara Lauterbach, Southern Living MARCH 2012 Issue.

Red Rice and Quinoa Salad with Orange and Pistachios Recipe - Yotam Ottolenghi | Food & Wine

Red Rice and Quinoa Salad with Orange and Pistachios Recipe - Yotam Ottolenghi | Food & Wine

INGREDIENTS

1 cup quinoa

1 cup Camargue red rice (see Note)

1/4 cup extra-virgin olive oil I only used 1 tablespoon

1 medium onion, thinly sliced

Salt and freshly ground pepper

1/3 cup fresh orange juice no pulp

1 1/2 teaspoons finely grated orange zest

1 tablespoon fresh lemon juice

1 garlic clove, minced

1/2 cup dried apricots, cut into 1/3-inch dice

1/2 cup roasted pistachios, chopped nuts are expensive, so I just used what I had at home: almond slivers and raw cashews

4 scallions, thinly sliced good call

2 cups baby arugula leaves

DIRECTIONS

1. Bring 2 medium saucepans of salted water to a boil. Add the quinoa to 1 saucepan and the red rice to the other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool.
2. In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.
3. In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, apricots, pistachios and scallions and toss well. Serve with the arugula.

MAKE AHEAD

The cooked quinoa and rice and the dressing can be refrigerated separately overnight. Bring to room temperature before proceeding with the recipe.

NOTES

Camargue red rice is available at specialty food and health food stores. Brown rice makes an excellent substitute.

One Serving 402 cal, 17 gm fat, 2.1 gm sat fat, 56 gm carb, 6 gm fiber, 10 gm protein.

MY COMMENTS

Delicious. I highly recommend making more salad dressing though (without adding more garlic, it has just the right amount). 

BTW another good version of this salad is to substitute apricots for cranberries and the dressing for balsamic vinegar.