Roasted Beet Salad With Oranges, Walnuts And Whipped Goat Cheese

Roasted Beet Salad With Oranges, 

Walnuts, And Whipped Goat Cheese

Earthy beets, sweet oranges and peppery arugula are served atop a rich, creamy goat cheese spread for a sensational salad. If you don’t want to use all the spread, hold some back to smear on toasts. Everything can be prepped the day before, and then the salad can be quickly assembled right before serving.

Ingredients:
Whipped Goat Cheese
5 oz (140 g) goat cheese
1/2 cup (125 mL) full-fat sour cream (14%)
1/4 cup (60 mL) heavy cream (35%)
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
Dressing
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Salt to taste
Salad
1 lb (455 g) beets, about 3 medium-size
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper to taste
2 large navel oranges
3 cups (750 mL) packed baby arugula
1/4 cup (60 mL) roughly chopped toasted walnuts
1/4 cup (60 mL) loosely packed basil leaves

Directions:
For the whipped goat cheese, place ingredients in a large bowl. Using a hand mixer, blend on high until smooth, light and fluffy, 1 to 2 minutes. Cover and refrigerate until ready to use.

For the dressing, whisk ingredients in a small bowl until emulsified. Set aside.

For the salad, preheat oven to 425°F (218°C).

Place beets on a large piece of foil, drizzle with olive oil and season with salt. Fold foil around beets tightly and create a tight seal. Place on baking pan and bake until tender when pierced with a knife, 45 to 60 minutes.

When cool enough to handle, trim, peel and cut into wedges. Place in a large bowl. Season with salt and pepper. Add half the dressing. Mix to combine.

To segment oranges, cut off a slice from the tops and bottoms. Using a sharp knife, cut off rinds and any white membrane. Cut between inner membranes to release orange segments.

To assemble salad, spread whipped goat cheese over a serving platter. Place arugula in a large mixing bowl and toss with remaining half of dressing. Arrange over goat cheese. Scatter beets and orange segments over arugula. Top with toasted walnuts and basil leaves. Drizzle with any extra dressing left in bowls.
Serves 4 to 6

Decadent Navel Orange Brunch

Decadent Navel Orange Brunch

Ingredients:

Maple Infused Navel Orange Slices

4 navel oranges

2 tablespoons orange juice

2 tablespoons lemon juice

1/4 teaspoon sugar

1/4 cup real maple syrup

Directions:

Zest 2 tablespoons orange peel, reserve for pancakes.  Remove rind and white pith from the oranges.  Slice each orange into 5 or 6 slices.  Place in a microwave safe bowl.

Mix juices, sugar and syrup.  Spoon over slices.  Warm in microwave 15 seconds just before serving.

Orange Ricotta Pancakes

1 1/2 cups part skim ricotta cheese

1/2 cup sugar

2 tsp grated orange zest

2 tablespoon orange juice

2/3 cup all-purpose flour

2 large eggs

4 tablespoons butter, divided

Directions:

Whisk together ricotta, sugar zest, juice, flour and eggs until smooth.  Melt 1 tablespoon butter in a non-stick skillet ovr medium-low heat.  Pour 1/4 cup of butter for each pancake.  Melt 1 tablespoon butter as needed for each remaining pancake.  Cook until browned about 4 minutes per side.  Keep warm.

To serve, divide pancakes among 4 plated, adding butter and infused orange slices in between and on top pancakes.  Makes four servings. 

Pork Tenderloin Diane With Mustard Lemon Sauce

Pork Tenderloin Diane With Mustard Lemon Sauce

Serves 4.
Ingredients
1 (1 1/2 lbs.) pork tenderloin 2 tsp. lemon pepper
1 T. unsalted butter
1 T. fresh lemon juice
1 T. Worcestershire sauce 1 tsp. Dijon mustard
1 T. minced Italian parsley

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Directions:

Trim pork of all fat and silverskin and cut across into 8 pieces. Place each pork piece cut side up on a sheet of plastic wrap. Top with another sheet of plastic and pound to flatten to 1/2 inch thickness. Season pounded with lemon pepper.

Melt butter in a large nonstick skillet over medium heat. Brown pork for 2 to 3 minutes on each side or until cooked but still a bit pink inside; remove pork to a platter as each browns and keep warm.

Add lemon juice, Worcestershire sauce and mustard to the skillet. Pour in any juices from the pork platter and cook, string constantly, until heated through. Pour sauce over pork and serve sprinkled with parsley.

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Macerated Navel Orange Slices
Serves 6 alone or 12 with cake.
8 Navel oranges
1 tsp. grated lemon zest
1/4 cup sugar
3 T. fresh lemon juice
1 T. Grand Marnier (optional)

Peel 6 of the oranges with a knife, making sure to remove all of the white pithy part on the outside of the orange. Slice oranges horizontally into thin slices. Place slices in a shallow serving bowl. Sprinkle the lemon zest and sugar over the oranges. Squeeze the remaining two oranges and add orange juice and lemon juice to the fruit. Toss the fruit lightly, cover and refrigerate for at least 2 hours but not longer than four hours. Just before serving, sprinkle with Grand Marnier, if desired.