Roasted Beet and Goat Cheese Salad

This is absolutely hands down the best salad ever made in the history of all salads. On second thought, it may be neck and neck with my Spinach, Strawberry and Shaved Almonds Salad. When it comes to texture and flavor, it is definitely too close to call. However, this delowcious salad is a little more labor intensive than most, especially if you decide to make your own special ingredients. For example I like to roast my own beets and candy my own walnuts to really make this recipe special and stand out from all of the rest.

Ingredients

  • Mixed greens
  • Roasted beets
  • Goat Cheese
  • Candied Walnuts
  • Balsamic Dressing (I prefer a creamy balsamic)

Directions

After you have prepared your Roasted Beets and Candied Walnuts, mix all of the ingredients together for the perfect melody of flavors and textures. You can use dressing or chose to leave it out. It’s up to you. If the beets are juicy and tender enough they act as their own dressing. The crunch of the walnuts and the softness of the cheese mixed with the earthy taste of the beets and dynamic flavor of the mixed greens… It’s like a party in your mouth!

Spinach Salad in a Parmesan Frico Cup

Ingredients

Parmesan Frico Cups:

  • 1 ½ cups grated Parmesan

 Citrus Vinaigrette:

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • ½ teaspoon lemon zest
  • ½ teaspoon orange zest
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Spinach Salad:

  • 6 ounces baby spinach leaves (about 6 cups)
  • 1 orange, cut into segments
  • ⅓ cup sliced almonds, toasted
  • ½ red onion, thinly sliced

Directions

Parmesan Frico Cups:

Preheat the oven to 375 degrees F. Place a silpat mat on a baking sheet. Place 6 (¼-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 ½ to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

Citrus Vinaigrette:

Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.

Spinach Salad:

In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

  • Source: Giada De Laurentiis
  • Prep Time: 30min
  • Cook Time: 30min
  • Total Time: 1hr 30min
  • Recipe Yields: 6 servings

Quinoa Pico Salad

Ingredients

  • 1 cup Quinoa
  • 1 ½ cup water
  • ½ red onion, chopped
  • 3 green onions, chopped
  • 4 roma tomatoes, chopped
  • 1 can black beans
  • 2 cobs of corn, kernels removed
  • 1 hatch chile pepper, chopped
  • 1 bell pepper, chopped
  • 2 limes juiced
  • 1 teaspoon Salt
  • 1 teaspoon Cayenne
  • 1 teaspoon Cumin
  • Cilantro for garnish (or ½ cup if you love cilantro)

Directions

Add water to a sauce pan. Bring water to a boil, add in quinoa and let simmer until water is completely absorbed.

While quinoa is simmering, chop your vegetables. Add chopped vegetables to a bowl and pour in cooked quinoa. Add lime juice, salt, and spices. Adjust spices to taste. Garnish with cilantro.