Almost finished! Tan from Squirrelly Minds is Day 15. I found Tan’s lovely site through an Alt class. She writes with a positive voice, she shares interesting DIYs and recipes and her photos are beautiful. So glad I found her site! Here are recipes you should check out: Apple Beetroot Salad, Mango Salsa BBQ Chicken, Poached Eggs on Balsamic Reduced Tomatoes and Spinach, Blackberry Pie, Raspberry Rhubarb Phyllo Galette and Spice Cake with Fig Ice Cream and Cream Cheese Icing. As delicious as they look, I’m sure. Here’s Homemade for the Holidays with Tan.
Hey everyone! I’m Tan from Squirrelly Minds and I’m so excited to be a part of Amy’s wonderful project, Homemade for the Holidays.
Today I’m sharing with you a salad to kick off your Christmas dinner. Salads tend to be forgotten during these cold winter months due to their fresh summer appeal, but with its rich flavours and warm, roasted beet, this salad is perfect for the holidays.
Recipe from Tan of Squirrelly Minds http://squirrellyminds.com/ Adapted from a recipe on The Simple Things Magazine
Ingredients
- • 2 large beetroot
- • 2 tbsp olive oil
- • 1 red onion, peeled and cut into 8 pieces
- • 2 sprigs of thyme
- • 1/4 C roasted pecans
- • 2 large handfuls of spring green mix
- • 2 tbsp balsamic vinegar
- • 2 tbsp goat cheese (optional)
Instructions
- Preheat oven to 375 degrees F. Wash and scrub the beetroot, leaving the root intact. Trim the stalks 2cm above the beetroot to avoid the juices from bleeding out.
- Place the beetroot on individual sheets of tin foil. Drizzle with olive oil and season with salt and pepper to taste. Wrap with foil, place on a baking tray and bake for an hour or until a fork easily inserts into the beetroot.
- Heat a frying pan over medium heat. Add olive oil, onions, thyme and pecans and toss for five minutes or until onion softens slightly.
- Transfer all contents from the frying pan, along with the oil, into your large salad bowl. Toss in your greens.
- Remove the beetroot stalks and roots, then slice into quarters and add to the bowl. Drizzle with balsamic vinegar and gently toss the ingredients together. Top with crumbled goat cheese and serve immediately.
One extra holiday bonus with this salad, it’s main colours are red and green ;)
I hope you all have a lovely holiday feast!
Thank you Amy for having me.
Thank YOU Tan! This salad is beautiful!
Check out the rest of Tan’s goodness at Squirrelly Minds.
Take care.
Find more Homemade for the Holidays here.
