Beet Salad with Creamy Feta Dressing

by | Aug 13, 2017 | SALADS | 0 comments


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

      by | Mar 12, 2017 | APPETIZERS, BEEF | 0 comments


      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.