Posts Tagged With: Meat Free

Meatless Monday ~ Roasted Beet Salad

Meatless Monday ~ Roasted Beet Salad | The Mountain KitchenA lot of people do not like beets. I have always liked beets, especially with vinegar, salt and fresh cracked black pepper on them. I grew up eating them poured over cabbage boiled with a ham hock. My mama and daddy grew them in their garden and my mama would can them so we could enjoy them all year long. I never realized how much better fresh beets or home canned beets were until I got out on my own. The canned beets in the grocery stores have NOTHING on the taste of a fresh roasted beet. In fact, David did not eat them until he met me and learned to eat them like I grew up eating them with vinegar, salt and pepper.

For Meatless Monday last week, I made a roasted beet salad. I kept coming across recipes for them, so I decided to make my own version. Here’s how I made my Roasted Beet Salad.

Roasted Beet Salad

  • Servings: 2-4
  • Difficulty: easy
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Meatless Monday ~ Roasted Beet Salad | The Mountain KitchenIngredients:

  • 3-4 medium beets, washed and trimmed
  • red onions, sliced into this slices
  • 4 cups baby spinach
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup candied walnuts, chopped (I made some candied walnuts and will share the recipe with you later this week!)
  • Balsamic Maple Cinnamon Dressing, (Recipe to follow. I also made this dressing for the BeetNut Tart)

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Wrap the beets in foil packets and roast in the oven until tender, about 1 hour.
  3. While the beets are roasting, prepare the dressing:

    Balsamic Maple Cinnamon Dressing Ingredients:

    • 2 tablespoon extra virgin olive oil
    • 2 tablespoon balsamic vinegar
    • 6 teaspoons pure maple syrup
    • 2 teaspoon Dijon mustard
    • 1/4 tsp cinnamon
    • Kosher salt and fresh black pepper, to taste

    Dressing Directions:

    Put all the ingredients into a glass jar or bottle (you could also whisk together in a small bowl). Seal and shake well to mix. Shake well before using.

  4. Check beets for doneness by poking a toothpick into them. It should pierce through without any resistance. When they are done, take them out of the oven and open the foil packets and let cool.Meatless Monday ~ Roasted Beet Salad | The Mountain Kitchen
  5. Once cool enough to handle, peel using a paper towel, then dice or slice them as desired. (This is similar to how I showed you how to make grilled beets)
  6. Add the beets, red onion and spinach into serving bowls, top with the goat cheese and walnuts and drizzle with dressing.

Meatless Monday ~ Roasted Beet Salad | The Mountain KitchenIf you do not think you like beets, then maybe you should revisit them and try some fresh roasted. They are really yummy and they are really good for you! I hope this recipe is a way to get you to try something good and healthy!

DMS

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , , | 19 Comments

Meatless Monday ~ Red Pepper Love

Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen

My new found love for red peppers led me to this recipe I adapted from Lovely Little Kitchen. This pasta dish is creamy and so flavorful you won’t believe it. Here’s how I made Red Pepper and Spinach Linguine With Parmesan Cream Sauce:

Red Pepper and Spinach Linguine With Parmesan Cream Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain KitchenIngredients:

  • 1 pound linguine
  • 3 red peppers, diced
  • 1 tablespoon olive oil
  • Salt & black pepper, to taste
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups of milk
  • 1/2 cup parmesan cheese, grated
  • ½ – 1 cups of pasta water
  • 2 cups fresh spinach

Directions:

  • Preheat oven to 450 degrees.
  • Bring a large pot of salted water to a boil for the pasta. Cook according to package instructions.
  • Place the chopped red peppers onto a foiled lined baking sheet. Toss with olive oil, salt and pepper. Arrange the red peppers in a single layer and roast in the preheated oven for 12-15 minutes. The peppers should  start to come blackened on the edges. Set aside until needed.Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen
  • Meanwhile, add butter to a medium saucepan and melt over medium heat. Stir in garlic and cook for about 30 seconds. Do not brown! Sprinkle flour over the butter and garlic mixture.Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen
  • Whisk for one minute, then gradually whisk in milk. Allow to cream mixture to come to a slow boil. Simmer for about 5 minutes until slightly thickened.Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen
  • Turn the heat down to low. Stir in parmesan cheese.
  • Add the roasted red peppers to the Parmesan cream sauce.
  • When pasta is ready, remove from heat. Reserve at least 1 cup of the water. Drain the rest of the water out of the pasta, and return to the pot.
  • Add spinach and creamy roasted red pepper sauce to the pasta and toss with tongs or stir to coat. If the pasta and cream sauce is too tight and sticky, add a little of the pasta water to the mixture at a time. This will help you incorporate the pasta better. (You may not need it all. Discard the leftover water if not needed.)
  • Add salt and pepper to taste. Serve hot! Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen

This was pretty tasty according to David and even His Royal Highness liked it. Do-Againer!

DMS

 

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , | 10 Comments

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