Winter salads can be just as gorgeous and colorful as summer ones. Case in point: this combination of sweet red and yellow beets, carrots, and hearty greens. To prevent the red beets from bleeding onto the golden ones, roast them on a separate sheet pan.
1/2 lb. golden beets, trimmed and cut into 3/4-inch wedges
1/2 lb. red beets, trimmed and cut into 3/4-inch wedges
2汤匙。特级初榨橄榄油
犹太盐
2个淡淡的杯子婴儿芝麻菜
2个轻轻的杯子撕裂了Radicchio(撕裂成一口大小的碎片)
1/3 to 2/3 cup diced aged Gouda
1/4杯烤葵花籽
对于醋
1/4 cup grapeseed oil
1/3 cup thinly sliced scallions
犹太盐
1/2 to 1-1/2 tsp. chopped fresh ginger
2汤匙。米醋
1汤匙。蜂蜜
1汤匙。fresh lemon juice; more to taste
1/2至1茶匙。细磨碎的柠檬皮
1至2茶匙。切碎的新鲜薄荷
1tsp. Dijon mustard
现磨黑胡椒
营养信息
卡路里(KCAL):350
脂肪卡路里(KCAL):220
脂肪(G):24
Saturated Fat (g): 4
Polyunsaturated Fat (g): 13
Monounsaturated Fat (g): 6
胆固醇(MG):15
Sodium (mg): 780
碳水化合物(G):30
纤维(G):8
Protein (g): 8
Preparation
烤蔬菜
将架子放在烤箱的上和下三分之一中,然后将烤箱加热至450°F。
In a large bowl, toss the carrots and golden beets with 1 Tbs. of the oil and 1/2 tsp. salt. Transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer.
在一个大碗里,将芝麻菜和菊苣. Lightly season the greens with salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.
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