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Red and golden beets are mixed with some tangy Roquefort cheese making this salad a winner for those hot summer days. Crunchy brown sugar pecans give a little sweetness!
Preheat the oven to 375 F. Wash the beets very well then dry them. Chop the golden beets (do them first to avoid staining them from the purple beets) into large chunks. Transfer to a bowl. Chop the purple beets and transfer to another bowl.
Place 1/4 cup of olive oil into each bowl and add half of the rosemary and oregano to each bowl of beets. Season both bowls with salt and pepper. Toss until well combined.
Lay the purple beets on one baking tray and the golden on another tray. Place the trays in the oven and bake for 45 minutes or until they can be poked with a sharp knife with little resistance. After 20 minutes give each tray a shuffle with a spatula to make sure the beets are cooking evenly.
In the meantime, add the pecans and brown sugar to a saucepan over medium heat and heat until the sugar softens and clings to the pecans, about 10 minutes. Then remove the pan from the heat and set aside to cool.
Once the beets are done let them cool until you can pick them up and peel of the skin side of each chunk. Transfer each color to a bowl as you peel them.
Lay some of each color beet on a plate and top with some of the crumbled cheese and chopped pecans.
Garnish with more chopped rosemary and sea salt.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!