golden-beet-salad-363343

1 1/4 pounds golden beets, trimmed and rinsed

1 1/2 tablespoons rice vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1/4 teaspoon whole-grain or Dijon mustard

1 ounce spinach leaves or baby spinach, sliced (about 1 cup)**Use your BEET GREENS!!!

3 tablespoons toasted walnuts

1 ounce blue cheese, crumbled (1/4 cup)

Preheat the oven to 400°F.

Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.

Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.

Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.

Other great looking Golden Beet recipes:

Dungeness Crab with Golden Beets http://tenplay.com.au/channel-ten/masterchef/recipes/dungeness-crab-with-golden-beets

Golden Beet Farfalle - http://www.mykitchenharvest.com/single-post/2016/07/10/Golden-Beet-Farfalle

Pasta Salad with Basil Vinaigrette

from: http://www.foodnetwork.com/recipes/nancy-fuller/pasta-salad-with-basil-vinaigrette.html

Pasta Salad:

1 1/2 pounds tricolor spiral pasta
Kosher salt
1/2 cup pine nuts
2 cups oil-packed sun-dried tomatoes, drained and roughly chopped
1 cup pitted Kalamata olives
8 ounces sharp white Cheddar, diced into 1-inch pieces
One 15-ounce can chickpeas, drained and rinsed
1 English cucumber, sliced
1 1/2 cups Basil Vinaigrette, recipe follows

Basil Vinaigrette:
1/3 cup Champagne vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1 shallot, roughly chopped
4 cups fresh basil leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil

Preheat the oven to 350 degrees F.
Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
Basil Vinaigrette:
Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.

Basil Ricotta Gnocchi http://foodwishes.blogspot.com/2016/07/basil-ricotta-gnocchi-other-better_8.html

Watermelon Basil Salad - http://www.theidearoom.net/2016/07/watermelon-basil-salad-recipe.html

Lemon Parmesan Zucchini Chips with Basil http://allrecipes.com/recipe/254544/lemon-parmesan-zucchini-chips-with-basil-aioli/