Salads

Roasted Beet Salad with Kalamata Vinaigrette

This brightly colored salad offers a delightful symphony of flavors and textures.

• 1 1/2 - 2 lbs. red beets, peeled and diced
• olive oil
• salt
• 1/2 small red onion, thinly sliced
• 1 large navel orange
• 1/4 c. flat leaf parsley, coarsely chopped (about 1/4 bunch)
• 4 oz. feta cheese
• 1/4 c. pecans, roasted
• 4 handfuls salad spinach

Dressing:

• 4-5 T. olive oil
• 2 T. balsamic vinegar
• 1/4 c. pitted kalamata olives, chopped coarsely
• 1 small clove garlic
• pinch of pepper

1. Toss beets in olive oil to coat lightly. Spread them over a baking dish, sprinkle with salt, and roast at 375 degrees for 30-35 minutes. They should be tender but still firm. Remove beets from oven and cool. (This step can be done ahead of time.)
2. Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges and slice crosswise.
3. In a large bowl, combine beets, oranges, feta, parsley, onions and pecans.
4. Mix dressing ingredients together in a small bowl or jar. Pour over salad and toss.
5. Serve salad on a bed of spinach.

Makes 4 servings

Pineapple Jicama Salad with Lime Dressing

A beautiful addition to the holiday table.

• 2 c. chopped pineapple
• 1 small jicama, peeled and cut into cubes
• 1/2 red pepper, diced
• 1/2 small red onion, thinly sliced
• 1 large ripe avocado, cut into cubes

Dressing:

• 1/4 c. olive oil
• 3 T. lime juice
• 1 T. cilantro, minced
• pinch of salt
• OPTION: 1/2 tsp. red pepper flakes

1. In a large bowl, combine salad ingredients and stir gently.
2. Mix dressing ingredients together in a small bowl or jar. Pour over salad and toss.

Makes 4 servings

Snappy Potato and Parsnip Gratin

Rich, creamy, satisfying and delicious!

• 1 lb. Yukon Gold potatoes, peeled and sliced into 1/4 inch rounds
• 1 lb. parsnips, sliced into 1/4 inch rounds
• 1 c. grated cheddar cheese (about 4 oz.)
• 1 c. cream
• 1/2 red bell pepper, sliced into thin strips
• 1 tsp. chili powder
• 1 tsp. salt
• Optional: 1/4 tsp. cayenne pepper

1. Mix cream, chili pepper, cayenne pepper, if using, and salt together.
2. Butter a large shallow baking dish. Spread the potato and parsnip slices into a single layer on the bottom of the dish. Sprinkle with 1/4 the cheese.
3. Add another layer of potatoes and parsnips and sprinkle with 1/4 the cheese.
4. Add the rest of the potatoes and parsnips. Pour in the cream mixture. Sprinkle the remaining cheese on top.
5. Arrange red pepper slices evenly over the gratin. Cover and bake at 375 degrees F for 30 minutes. Remove cover and continue cooking another 10-15 minutes, until bubbling and lightly browned.

Makes 6 servings

Copyright © 2006 Jennette Turner

Buttery Kale with Gruyere and Walnuts

The epitome of healthy decadence.

• 1 bunch kale, stems removed and leaves chopped
• 2 T. butter
• 2-3 oz. gruyere cheese, grated
• 1/2 c. roasted walnuts, coarsely chopped
• Optional: 2-4 oz. cooked-until-crispy bacon, coarsely chopped

1. Boil kale in salted water until tender. Drain, pressing out as much water as possible.
2. Transfer kale to a mixing bowl. Add butter and stir to evenly distribute.
3. Add cheese, walnuts, and bacon, if using. Cover and let sit a couple of minutes before serving to soften cheese.

Makes 4 servings

Copyright © 2006 Jennette Turner

Radicchio Salad with Cranberry Vinaigrette

Sweet oranges and currants nicely complement the bitter radicchio in this colorful and sophisticated salad. Arina goat cheese is especially fruity and delicious - an excellent addition!

• 1 head radicchio (about 1/2 - 3/4 lb.), thinly sliced
• 1/2 head romaine lettuce, chopped
• 3 navel oranges
• 1/3 c. currants
• 2/3 c. hazelnuts, roasted and chopped coarsely
• Optional: 4 oz. Arina goat cheese, cubed
• dressing:
• 1/2 c. olive oil
• 1/4 c. cranberry sauce
• 3 T. balsamic vinegar
• pinch of salt

1. Toss radicchio and lettuce together in a large bowl.
2. Using a sharp knife, remove peel and white pith from oranges. Cut them into slices, and then slice crosswise to make bite-size pieces. Toss with the radicchio and lettuce. Add currants, hazelnuts and cheese, if using. Toss.
3. Blend dressing ingredients together using a hand blender or with an electric mixer. It will be thicker than usual dressing. Pour over salad and toss well, making sure that all the currants and nuts don't end up on the bottom.

Makes 6-8 servings

Copyright © 2006 Jennette Turner