Beet Salad with Creamy Feta Dressing


Beet Salad with Creamy Feta Dressing
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Beet Salad with Creamy Feta Dressing
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Ingredients
Salad
Dressing
Servings: people
Instructions
Salad
  1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
  2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4" slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
Dressing
  1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
Recipe Notes

-I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

-This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

-This recipe makes 4 starter size salads if desired.

Mini Beef Yorkies


Mini Beef Yorkies
Print Recipe
Servings Prep Time
20 Mini Yorkshires 10 minutes
Cook Time
20 minutes
Servings Prep Time
20 Mini Yorkshires 10 minutes
Cook Time
20 minutes
Mini Beef Yorkies
Print Recipe
Servings Prep Time
20 Mini Yorkshires 10 minutes
Cook Time
20 minutes
Servings Prep Time
20 Mini Yorkshires 10 minutes
Cook Time
20 minutes
Ingredients
Mini Beef Yorkies
Horseradish Sauce
Servings: Mini Yorkshires
Instructions
Mini Beef Yorkies
  1. Preheat oven to 450℉ and set oven rack to the center position. Place a large baking sheet on rack to catch any oil or dripping that may occur. In a medium size bowl whisk together milk and eggs. Add flour, salt and melted butter and continue to whisk until smooth, approximately 1 minute.
  2. Using a mini muffin tin, add 1 tsp of oil to 20 mini cups. Place on prepared baking sheet set on the middle rack for serval minutes to heat oil. Once hot, remove mini muffin pan and quickly scoop 1 tbsp of batter into each of the 20 cups. Place back in oven and bake for 18 minutes. Remove from oven and tilt each mini yorkshire onto its side.
  3. Stuff approximately 10g of warm roast beef into the center of each mini yorkshire (a slit or hole should generate naturally at the top while baking). Pipe or squeeze approximately 1 tsp of horseradish sauce into the same hole. Serve immediately with au jus if desired.
Horseradish Sauce
  1. While yorkshires are baking, whisk together all ingredients in a small bowl. Scoop into a piping bag or squeezable condiment container. Keep refrigerated until ready to use.
Recipe Notes

I used shaved deli roast beef for this recipe, however left over homemade roast beef, flaked, sliced or shaved is just as good, if not better.