Sunday, February 14, 2010

Another Runway-to-Plate Recipe

With spring fashion week in full swing right, I've been doing my part and flipping through the massive March issues of my fave fashion mags (Elle, Vogue, Bazaar and Lucky among them) to get some colorful inspiration for spring. Can you tell I'm on a serious warm weather kick this week? The shows in Bryant Park may be strutting the chicest stuff for next fall, but I'm immersing myself in what's to come for spring and I'm seeing some additional trends aside from the staples and basics mentioned last month. Color and some femininity -- from Ikat and tribal prints, florals and vibrant colors, to coquettish lingerie tops and bottoms. Taking inspiration into the kitchen, I prepped a fashionista/nutritionista, colorful salad for a light lunch while making the most of one of my favorite fiber- and antioxidant-rich root vegetables, the beet (always chic and always colorful from dark purple to bright yellow).
*And p.s., if you're looking to get a head start on shaping-up for spring, beets have phenomenal detoxifying properties. Kiss those toxins from too many cold-weather, wine-soaked evenings goodbye! Here you go, bring some color and thoughts of spring from the runway to your plate.
Baby Beet Salad with Goat Cheese & Walnuts
Serves 2

5-6 baby beets, trimmed and washed
1/2 head butter lettuce, washed and torn (or about 5 cups mixed greens)
2 Tbsp toasted walnuts
2 oz goat cheese

balsamic vinaigrette
1 teaspoon Dijon mustard
1 Tbsp balsamic vinegar
2 Tbsp extra-virgin olive oil
1 tsp minced fresh shallot
salt and pepper to taste

For salad: Preheat oven to 400 degrees. Wrap each beet in aluminum foil and roast for 60-75 minutes. The skin should rub right off leaving you a perfectly shaped baby beet. (I usually use a paper towel to avoid purple fingers!). Cut beets in half or quarters if larger. Arrange lettuce on plates and top with beets, walnuts and goat cheese. Drizzle with balsamic vinaigrette.

For vinaigrette: In a small bowl, whisk the mustard with the vinegar, shallot, if using, and salt and pepper to taste. Slowly pour in the olive oil while continuing to whisk until blended.

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