Candied-Beet-and-Orange Salad

Candied-Beet-and-Orange Salad

You can’t beat this salad. Remember, buy beets that are firm and plump with no wrinkles.

Ingredients:
4 medium or 8 small beets (about 1 lb.), trimmed
2 tsp. plus 2 Tbs. olive oil, divided
1 Tbs. orange-juice concentrate
1 Tbs. apple-cider vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 navel orange, peeled and cut into segments
1 Granny Smith apple, cored and thinly sliced
1/3 cup toasted pecan halves
Chives (optional)
1. Heat oven to 425°F. In small baking pan, combine beets, 2 tsp. olive oil, and 1 Tbs. water. Cover with foil and bake until beets are tender, about 1 hour. Peel beets when cool enough to handle, and then cut into wedges.
2. To make dressing: In small jar with tight-fitting lid, combine remaining oil, orange-juice concentrate, vinegar, salt, and pepper; shake well.
3. In large bowl, toss together beets, orange segments, apple slices, dressing, and pecans. Sprinkle with chives, if desired. Makes 4 servings.

Original Link: http://www.parents.com/recipes/cooking/family-favorites/summer-meal-ideas/?page=3

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Borscht

This is my adaptation of Borscht. It’s a great recipe, easy to make (though it has a lot of chopping), makes a ton of soup and it really filling.

Ingredients
2 carrots
2 stalks celery
2 parsnips
2 red potatoes
1 large onion
4 medium beets
1/2 head of savoy cabbage
2 14 oz cans of petite diced tomatoes
2 15 oz cans of chicken or vegetable broth
3-4 cups water, as needed
salt and pepper to taste
1/4 cup fresh parsley
sour cream

Wash all the veggies and peel the carrots, parsnips, beets and onion. Chop all the veggies except the cabbage and place into a really big soup pot. You want to cut all the veggies into a similar shape and size so they cook evenly and you want them to be diced or about the size of a matchstick. Turn on the heat to medium and add the tomatoes and broth and water to cover the veggies. Bring up to a simmer, cover and turn heat to low. Simmer for 30 minutes. Check for seasoning and to make sure the veggies are cooked. Add cabbage and parsley and turn off heat. Let sit for about 30 minutes before serving, it will get better the longer it sits. Serve in a large bowl with a dollop of sour cream on top.

This is way better the day after and it can be frozen and thawed to eat later. You can cut the recipe down as much as you like so you don’t end up with a gallon of the soup. If you make the full batch make sure you have either a lot of people to eat it or a lot of containers to freeze it in.