Thursday, January 10, 2013

Easy Supper Club: Roasted Veggies & Salad

"Easy Supper Club"
from Southern Living's 
"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE


[I just roasted carrots to keep it a little more simple, but below is a list of other veggies that would taste wonderful as well]
10 small carrots with greenery
8 baby yellow beets
8 baby candy cane beets
3 Tblsp Olive Oil, divided
1 tsp kosher salt, divided
1/2 tsp pepper, divided
  • Preheat oven to 425 degrees F. Cut tops from yellow and candy cane beets, leaving 1/2 inch stems.Peel beets and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.
  • Toss yellow beets and carrots with 2 Tblsp olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined jelly roll pan. Sprinkle veggies in pan with 1/2 tsp salt and 1/4 tsp pepper.
  • Toss candy can beets with remaining 1 Tblsp olive oil; arrange beets in a single layer on remaining portion of jelly roll pan. Sprinkle with remaining salt and pepper.
  • Bake at 425 degrees F for 15 minutes; stir once, and bake 15 minutes more or until tender.

Our Elf joined us this day for dinner! So this was "Elf-Approved"!

1/3 cup olive oil
1/3 cup seasoned rice vinegar
1 tsp country-style dijon mustard
1/2 tsp salt
1/4 tsp dried crushed red pepper
10 cups mixed salad greens
1/2 cup firmly packed fresh basil leaves, coursely chopped
2 ripe pears, thinly sliced
2 navel oranges, sectioned
2 avocados, sliced
1 (4oz) package blue cheese, crumbled
  • Whisk together first 5 ingredients. Cover and chill until ready to use (up to 24 hours).
  • Toss together greens and basil. Top with pears, oranges, avocados, and blue cheese; toss. Drizzle with vinaigrette. Serve immediately.

[Its best to wait to slice pears and avocados last minute so they won't turn brown]

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