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Warm roasted beet, bacon, and blood orange salad with apple cider vinaigrette.
1. To make the vinaigrette, whisk together the vinegar, honey, mustard, and thyme in a small bowl. Slowly whisk in the olive oil to combine. Season with the salt and pepper. Set aside.
2. Preheat the oven to 400°F. Place the peeled beets on a sheet of foil and wrap the foil around the beets to seal. Place the foil packet on a baking tray. Roast them for about 1 hour, until the beets are fork tender. Remove from the oven and set aside until cool enough to handle. Cut the beets into 1/2-inch pieces and transfer to a small bowl. Toss the beets with half of the vinaigrette and let them marinate for 30 minutes.
3. Meanwhile, place a medium skillet over medium-high heat. Add the bacon and cook for 6 to 8 minutes, until golden and crispy. Remove the bacon from the pan and drain on paper towels.
4. Put the arugula, the marinated beets, the bacon, orange segments, and red onion in a large serving bowl and toss to combine. Drizzle the remaining vinaigrette over the top and toss to coat.
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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!