Roasted Beet Salad With Beet Greens and Feta
8 Tbs Extra-virgin Olive Oil + a bit for roasting
5 Tbs Red Wine Vinegar
1 Tbs minced garlic
6-7 Medium Beets
2 Tbs chopped drained capers
¾ Cup crumbled Feta Cheese
1 Lg or 2 Med sliced Green Onion
Salt and Pepper
Preheat oven to 375 degrees. Scrub beets. Cut green tops off beets; reserve tops and cut beets in half. Toss in small amount of Olive Oil and sprinkle with salt and pepper. Arrange beets in single layer in 13x9x2-inch baking dish. Roast in oven for about ½ hr or until tender. Cut stems off beet greens; discard stems. Wash greens. Chop greens coarsely. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing with salt and pepper. Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.Slice beets and then cut crosswise if desired to make bite sized pieces. Transfer to large bowl. Mix in capers and green onion. and remaining dressing. Add Feta and toss. Season with salt and pepper.
Saturday, July 3, 2010
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Recipe of the Week
Zucchini Parmigiana
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 clove garlic, minced
1/2 teaspoon chopped fresh basil
1/4 teaspoon dried oregano
1-1/2 large zucchinis, sliced
2 large eggs
1-1/2 cups ricotta cheese
2 tablespoons fresh parsley, chopped
1-1/2 cups tomato sauce
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.
In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. Place 1 egg in a small bowl and whip until blended. Dip zucchini slices in the egg, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
In a medium bowl, mix ricotta, parsley, and the remaining egg. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
Bake 45 minutes in the preheated oven. Serve warm.
