This week has been busy. Here is an archived recipe that is great! Next week something new I promise!
Every once in a while you eat something while you are out and it just stays with you. I had a knock-out, fabulous salad last week with my girl friends and my mom. Maybe it was that we were having so much darn fun, maybe it was that I was actually relaxed and didn't need to push that day, maybe it was the glass of white wine I had. Hmmmm a little of all three I would say. Food always is better when you enjoy the people you are eating with. We had a blast and the salad I had I could eat every week!
So I immediately set forth to recreate this salad. Did I do it? Well, no, but I liked what I came up with so I am going to share it with you....
Roasted Beet and Potato salad by ann west
This salad has many wonderful little things in it. In fact when serving this as a side it takes care of your starch and your greens - how great is that? I didn't try to make everything at once. I used leftovers and prepped ahead to make it more manageable.
roasted beets - chunked (roast beets whole with olive oil in a 375 degree oven until tender. remove skin. I made these the day before.)
roasted new potatoes - cut potatoes in half (roast potatoes with olive oil and salt and pepper in a 375 degree oven. These were leftovers from the night before.)
pickled onions - see recipe from dollop here!
blood or regular oranges - sliced
avocado chunks and mixed greens. Arugula is a great choice too and I think I would add a hard boiled egg if I had it. Toss with shallot-sherry vinegarette - see below. Serve as a side or a meal all on its own. enjoy!
shallot-sherry vinegarette by ann west
shallots chopped very fine
1/3 cup olive oil
1-2 tsp dijon style mustard
1 tsp sugar
1/4 c sherry vinegar
salt & pepper
squeeze of lemon