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Roasted Beet, Walnut & Arugula Salad with Out of the Weeds Roasted Beet Vinaigrette

March 5, 2016 By Robin King Leave a Comment

Beets. You either love them, or you don’t. But if it has been awhile since you’ve tried them, I encourage you to give them another chance.

Roasted Beet Salad - Beets are highly nutritious and cardiovascular health friendly root vegetables.

Roasted Beet Salad – Beets are highly nutritious and cardiovascular health friendly root vegetables.

This delicious and beautiful salad is great by itself as a meal, or a perfect first course for that special dinner coming up. What do you need?

Grocery List

6 small beets (I choose a combination of red & yellow)

1/2 cup walnuts

12 cups baby arugula

1/2 cup goat cheese

olive oil

sea salt & freshly ground black pepper

Out of the Weeds Roasted Beet Vinaigrette

Out of the Weeds Roasted Beet Vinaigrette

Out of the Weeds Roasted Beet Vinaigrette – available at Winn-Dixie

The salad is easy, but does take some advance planning for the roasting of the beets and walnuts. Have you ever roasted beets? They may look intimidating at the store with their rough, often dirty, exterior and long leafy stems, but they are really easy to prepare and cook. Simply cut off stems, leaving about an inch of the tail on to prevent the beets from bleeding while roasting, and scrub beets clean. Then place beets on a large piece of foil, drizzle with olive oil and wrap tightly to form a pouch. Roast pouch of beets in a hot, 425 degree oven, for about one hour, testing for doneness by piercing beets with fork. Once beets are fork tender, remove from oven and allow to cool to room temperature. To minimize mess, yes, red beets do make a mess, I wear gloves, and peel and cut my room temperature red beets on a paper towel covered cutting board. Peel and cut into 1/2-inch cubes then set aside, refrigerating if not using immediately.

Roasted Beet Salad with Walnuts

Roasted Beet Salad with Walnuts

Even though this recipe calls for 1/2 cup of walnuts, I always roast a cup because they are so delicious and my husband loves munching on them. Once the beets are roasted, I decrease my oven temperature to 350 degrees, spread the walnuts out on a baking pan and coat with olive oil, sea salt and freshly ground black pepper. Roast walnuts for 15 to 20 minutes, or until golden brown.  Removed from oven, cool to room temperature, then crumble 1/2 cup of walnuts for salad. Extra walnuts may be stored for up to 10 days at room temperature in an airtight container.

Now it is time to assemble your salad. Simply layer the baby arugula, crumbled goat cheese, diced beets and roasted walnuts, then drizzle with Out of the Weeds Roasted Beet Vinaigrette dressing. If serving this salad to guests, I prepare one extra each red and yellow beet to slice for presentation.

Out of the weeds and into your kitchen.

Out of the weeds and into your kitchen.

Delicious and nutritious, this unique salad is full of flavor and will impress your taste buds, and your guests. Out of the weeds and into your kitchen. Let me know what you think when you make this at home. And remember, Out of the Weeds Artisan Dressings available at Winn-Dixie, or online at www.outoftheweeds.com.

Enjoy!

Robin

Filed Under: My Kitchen Tagged With: #beets, #Recipes, #roastedbeetvinaigrette, #salads, #winndixie, OutoftheWeeds

Red Beans & Rice, New Orleans Style

January 7, 2016 By Robin King 2 Comments

Red Beans & Rice, New Orleans Style

This traditional New Orleans “Monday lunch” varies a bit each time I make it, but here is one version of this simple and affordable classic. (and you don’t have to serve it on Monday, for lunch)

Filed Under: My Kitchen Tagged With: #Recipes, Andouille, New Orleans, New Orleans cuisine, Out of the Weeds, Red Beans, Tasso

Thanksgiving is for Family & Friends

November 2, 2015 By Robin King 13 Comments

Thanksgiving is for Family & Friends

Thanksgiving, after all, is a word of action. ~W.J. Cameron Thanksgiving is perhaps my favorite holiday for two reasons. First, it is a holiday that we focus on people, not gifts. No perfect birthday or Christmas gift to select. Second, we focus on food: meal planning, grocery shopping, cooking and sitting around a table with […]

Filed Under: My Kitchen Tagged With: #Recipes, Dressing Recipe, Entertaining, Friendsgiving, Holiday Cooking, Holiday Menus, Holidays, Thanksgiving, Turkey Recipe

Three Bread Citrus Dressing Recipe

November 1, 2015 By Robin King Leave a Comment

Three Bread Citrus Dressing Recipe

Filed Under: My Kitchen Tagged With: #Recipes, Dressing Recipe, Friendsgiving, Stuffing Recipe, Thanksgiving, Three Bread Citrus Dressing

Citrus Roasted Turkey Recipe

November 1, 2015 By Robin King Leave a Comment

Citrus Roasted Turkey Recipe

Filed Under: My Kitchen Tagged With: #Recipes, Citrus Roasted Turkey, Friendsgiving, Holiday meals, roast turkey, Thanksgiving, turkey

Beef & Guinness Casserole with Colcannon Mash

July 24, 2015 By Robin King 2 Comments

Beef & Guinness Casserole with Colcannon Mash

“‘Serve fresh young food and mature drink‘ is an old Irish proverb that is reflected in our cookery courses,” says Rita Meade of Berry Lodge & Cookery School on Spanish Point in Miltown Malbay, County Clare, Ireland. I’ve already shared the recipes for Walnut Treacle Bread, Black Pudding and Apple Scones, and Summer Greens Soup […]

Filed Under: On the Road Tagged With: #BerryLodgeandCookery, #ColcannonMash, #EmeralIsle, #Guinness, #GuinnessStew, #Ireland, #IrishCooking, #Recipes, #Travel, #WildAtlanticWay

Walnut Treacle Bread by Berry Lodge Cookery School

July 22, 2015 By Robin King Leave a Comment

Walnut Treacle Bread by Berry Lodge Cookery School

I had the sincere pleasure of spending the day with Rita Meade at the Berry Lodge Cookery School in Spanish Point, Miltown Malbay, County Clare, Ireland. My childhood friend Julie, her daughter Chelsea, and Jack’s best friend’s wife, Terri, joined me in what turned out to be a day of cooking, learning not only about […]

Filed Under: On the Road Tagged With: #Baking, #berrylodge, #Bread, #EmeraldIsle, #Ireland, #IrishCooking, #Recipes, #TreacleBread, #WildAtlanticWay

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About Robin

I am a wife, mother, Bebe, yoga and meditation instructor, traveler, lover of food, wine and the magic that cooking and dining experiences can bring to your day. I am a recovering restaurant owner, and after a year of hibernating in the mountains after selling, I am out of the weeds sufficiently to share my favorite culinary experiences with you, both locally and while on the road, my current crushes on gadgets and self-care products, dog friendly places your fur kids will love and invite you into my kitchen. All love, all good vibes. I share with hopes that you find inspiration through my experiences to make your dreams a reality, or perhaps just to create a fabulous culinary experience for someone you love.

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