I'm hanging my head in shame this week because I never did get to any of your posts last week. I got home from my trip on Monday morning and hit the ground running to catch up with work. I will take time this weekend to read the Weekend Cooking posts from last week as well as the new ones from this week.
When I spend time with my girlfriends, food often takes center stage. We do eat real meals, but there are also tons of baked goods, cheese and crackers, snacks, and chocolate. When I was finally in my own kitchen, cooking for just the two of us, I was craving veggies and light meals. Today, I'm sharing our favorite dinner of the week.
Also on the menu this week was a chicken skillet dinner from Well Plated that was delicious, and I highly recommend you give it a try. Note, though, that I used only one apple because I didn't want the meal to be too sweet. I'm making updated tuna melts tonight (actually last night by the time you read this) from a new recipe. It's from Cooking Light, so I'm sure it will be delicious.
Roasted Beet, Apple and White Bean Salad
From Family Circle magazine (my photo)
This was a surprising winner. I think we could have eaten this whole salad in one sitting if we had let ourselves. It was just that good. I never thought I'd like raw kale so much. What's more, my husband is not usually a beet eater, but he happily ate this again for lunch the next day.
- 3 beets (about 1 pound with leaves trimmed), halved
- 1/3 cup plus 2 tablespoons olive oil
- 1/8 teaspoon plus 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 shallot, finely diced
- 1 bunch kale (about 1 pound), tough stems removed and sliced in 1/4-inch strips
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 Granny Smith apple, thinly sliced
- 1/2 cup crumbled feta cheese
Meanwhile, make the dressing. In a medium bowl, combine vinegar, mustard, shallot, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Slowly whisk in remaining 1/3 cup olive oil.
Toss kale with half the dressing. Arrange on a platter with beets, beans and apple. Scatter cheese on top and drizzle with remaining dressing.
Beth Fish Reads Says: For once, I pretty much followed the recipe exactly. My only changes were to tear the kale instead of cutting it and putting the veggies on the platter willy-nilly instead of making a pretty composed salad. Oh, and I used a tart apple I already had in the house instead of a Granny Smith. What would I do differently in the future? I might add a few toasted pecans, but honestly the salad was perfect just as is.