Is it over yet?!?!
Winter that is. This weekend we were plunged into sub-zero temperatures for one of the first times this winter season. I’m ready for it to be over! As someone who loves food and cooking, winter always seems very drab to me. The produce selection is dismal and the winter produce I love hasn’t been met with a great reception by MarocBaba and the boys. If only I could get them to love squash as much as I do! (Hey, the brussels sprouts were a giant accomplishment).
We love big, hearty salads loaded with lettuce varieties, juicy tomatoes, crispy cucumbers, and handfuls of whatever else is fresh at the time. But right now the tomatoes are mealy, the cucumbers soft and lettuce wilting. Not good. So for this salad I looked to some other vegetables to make a great main dish accompaniment. Try this variation on a traditional lettuce salad. It’s loaded with flavor, texture and vitamins!
- oven roasted beets
- pine nuts
- halloumi cheese
- your favorite vinaigrette
To Roast Beets
Preheat oven to 275F. Peel and quarter beets. Place on a baking sheet and slide into the oven. Roast for 45 minutes – 1 hour until beets are cooked through. They still should be slightly firm but easy to cut. Allow the beets to cool completely and then dice. You may want to use plastic gloves when handling the beets as they do stain.
To Assemble Salad
Wash, dry and shred kale into bite size pieces. Add diced beets on top, as well as slivers of halloumi cheese. Sprinkle pine nuts over the top. Finally drizzle with your favorite vinaigrette. Enjoy!