As I sit home recovering from gallbladder surgery, I find myself with LOADS of time. Actually, it’s driving me nuts. So, a good thing to fill my time is plan a lovely valentine menu for my husband and I. I am very blessed to be married to an amazing person who has loved me for better and for worse over the last 25+ years. Along with this salad, I plan to serve a simple baked salmon, roasted cauliflower, and parsley new potatoes. For dessert, British Apple Pie which you can find on this blog.
Honey Balsamic Dressing:
½ cup balsamic vinegar
3 tbl honey
½ tsp salt
½ tsp pepper
1 cup olive oil
Whisk the above ingredients together until well blended. Place in refrigerator until ready to use. This makes about1 ½ cups of dressing.
Roasting Beets: Lovely discovery here! Costco now sells beets ready to use in their refrigerator section so I skipped this step last time I prepared this. If you have fresh beets, follow along below:
2 lb. fresh, whole beets
6 cups water
4 oz. white vinegar
wee bit of kosher salt
1 cup Honey Balsamic Dressing
4 tsp honey
wee bit of salt & pepper
Preheat oven to 400°. Rinse beets under cold water. Place water, vinegar and salt in a large pot and bring to a boil. Place beets in boiling water bring water back to a boil. Reduce heat to medium and cook the beets for 15 minutes. Allow beets to cool down in the pot for 1 hour or until cool enough to handle. Cut top and bottom off the beets, remove skin with a paring knife. Cut beets into quarters and then cut the quarters in half or thirds, depending on how big you would like your bites.
In a large bowl whisk together ¼ cup of the Honey Balsamic Dressing, honey and salt & pepper. Add the beets and toss. Place a sheet of foil on a sheet pan, transfer beets to pan and spread out evenly. Bake in oven for 15 minutes. Remove from oven and allow to cool for about15 minutes. Transfer to mixing bowl and add the remaining Honey Balsamic Dressing, toss well and place in refrigerator to cool until ready to use.
4 oz. fresh arugula
¼ cup Honey Balsamic Dressing
3 cups of the lovely roasted beets
2 avocadoes (only because my husband LOVES them but they do add a nice touch)
1/4 to 1/2 cup dried cranberries 1
10 oz. goat cheese
3/4 cup walnuts, finely chopped
Freshly Cracked black pepper
Separate goat cheese into 10 equal portions; roll each portion into a ball and flatten to create patties; coat each goat cheese patty with chopped walnuts. Arrange arugula on a large platter; drizzle Honey Balsamic Dressing over arugula. Spread the fresh roasted beets, avocado and cranberries across to top of the arugula. Place the pieces of goat cheese down the center of the plate. Top with cracked black pepper. This usually serves about four people or one person for a main course.