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Zesty Beet Orange Salad

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Salad bars are a real favorite at the Convent. They always bring a happy response from the sisters. With a variety of so many healthy wholesome food to choose from, everyone is sure to find something they like. Recently we roasted fresh beets intending to use them in a familiar salad. While they were being cut up my eyes fell on some beautiful oranges nearby- loving the colors of both I could not resist the urge to combine them. The result was a very different dish from what it started out to be! Not only did the rich colors complement each other, so did their flavors. Baking beets brings out their flavor as no other way of cooking them can. Combining them with fresh orange zest and fruit, red onions and red wine vinegar gives them a surprising zip and mouthwatering brightness.

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Zesty Beet Orange Salad
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
1hour
PREP TIME
30minutes
READY IN
1.5hours

Ingredients

Instructions

  1. Place beets in a foil lined pan and roast for an hour or until tender. Cool. Peel and cut into wedges.
  2. Place oil and vinegar into a mixing bowl.
  3. Grate 1 tablespoon full of the red onion into the bowl.
  4. Zest 1 tablespoon of orange rind into the bowl.
  5. Add finely chopped parsley, 1 tablespoon onion salt, freshly ground black pepper and marmalade.
  6. Whisk together and pour over beets. Cut rind off from oranges and cut fruit into slices or wedges. Combine with beets.

 

Winter Kale Salad

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For more than a year now, kale has succeeded in holding the titled “prima dona” position of most nutritious vegetable in the current food world. At the moment, no other vegetable has stepped into that position to replace it. Whether one has acquired a taste for kale or just has a natural appetite or appreciation for it, the fact remains that  this versatile green is such a rich source of so many valuable nutrients, surpassing even Popeye’s  proverbial spinach.

I think it’s obvious that I’m a kale enthusiast and I enjoy it prepared in many different ways. However the first time I heard that kale salad was going to be on the convent dinner menu, I had strong reservations about eating it uncooked and did not look forward to it. When others who sampled it before me started exclaiming over it I was curious to give it a try. One taste led to another and before I knew it I had joined those singing its praise.

The very next day I experimented with my own version of the dish and was amazed at the variations that were possible with this hearty winter salad.  Try having fun with it yourself and see what interesting versions you can come up with.

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Votes: 1
Rating: 5
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Winter Kale Salad
SERVINGS
6-8people
CHANGE SERVING SIZE
people
COOK TIME
PREP TIME
1hr
READY IN
1 hr (or overnight)

Ingredients

Instructions

  1. Pour dressing over 1 bunch (4 cups) finely chopped kale
  2. Toss well and let set for an hour or two or overnight.
  3. Stir in desired amount of fruits and vegetables of your choice. I started off with roasted beets and butternut squash, walnuts and pomegranate seeds and craisins and liked this combination. The next time I varied it with fresh raspberries, chopped apples and bacon bits. Experiment and do whatever combination you most prefer.