I love Winnie over at Healthy Green Kitchen. She was one of the first bloggers to comment on my blog after I started in this biz. She creates lots of fabulous dishes that really make my mouth water. Her food always looks fabulous, credit to her great photography skills, and tastes as good as it looks. I know because I’ve also made her Tomato Ginger Jam and her award winning Smoky Minestrone with Tortellini (more than once I’ve made this). And it’s all very healthy because Winnie is a naturopathic doctor as well as a recipe developer, food writer and photographer. She has recently taken on the title of Bee Keeper, too. And has her own chickens with fresh eggs. A lady with enumerable talents!
In fact, I love her so much that I have her autograph in a cookbook in which she was published.
I could go on and on about this sweet and wonderful lady. But I know you are salivating already.
I was assigned Winnie’s blog for this month’s Secret Recipe Club. Choosing was the difficult part. The nice thing is that all of Winnie’s recipes are simple and delicious. So when I saw her Roasted Beet Salad with Greens and Candied Pecans I knew it was going to be great and get me in and out of the kitchen without a lot of fuss and muss.
This is a perfect weeknight salad (as long as you have already roasted your beets and make up some extra candied walnuts). And the flavor is tangy, sweet and plays as many notes in your mouth as a Rachmaninov concerto.
Roasted Beet Salad with Candied Walnuts
adapted from Healthy Green Kitchen
For the Walnuts
2 cups chopped Walnuts
1/2 cup Brown Sugar
1 Tbsp melted Butter
1 tsp Cinnamon
1/2 tsp Vanilla
Ingredients for the salad:
6-8 medium-large Red Beets
4 cups clean Spring Mix Greens
1 head Red Leaf Lettuce, cleaned and chopped
1 cup Candied Walnuts
1/2 cup Dried Cranberries
1/4 cup Feta Cheese
4 Tb. Olive Oil and 2 Tb. Fresh Lime Juice for the dressing
Himalayan or Sea Salt and Fresh Cracked Pepper to taste
For the walnuts:
Combine all ingredients in a bowl and mix well. Spread out onto a parchment-lined baking sheet and bake in a 375°F oven for 10 minutes. Toss and bake for about 5 minutes more. Store what you don’t use in the salad in an air-tight container in the refrigerator.
For the salad:
Scrub beets, remove ends and wrap in foil. Place in a 375°F oven and roast for 1 hour. Remove from heat and allow to cool. Peel then slice. Mix with the rest of the ingredients in a large bowl and toss well. Serves 8.
Winnie mentioned this was a great salad for their Thanksgiving meal – which really isn’t that far away. YIKES!
Mountain Man and I sat down to this treat with our grilled lamb chops, my special half-baked potatoes, and English peas the other night. MM eyed the salad with that certain skepticism that normally accompanies something different on the table. After the first bite, I thought he would probably lick his salad bowl.
I know I did.
Beets leaving some behind in the bowl.