Roasted Beets

INSTRUCTIONS

• Heat the oven to 400°F.

• Clean the beets. If the beets still have their green tops, cut off the tops. Scrub the beets thoroughly. Sprinkle them with salt and pepper and a drizzle of olive oil then wrap them loosely in aluminum foil. You can wrap smaller beets together.

• If you wish to flavor the beets: you can add fresh herbs, garlic, chilis.etc to the foil pouch.

• Roast the beets. Place the wrapped beets on a baking sheet to catch any drippings. Roast for 45 to 60 minutes depending on the size of the beets. Check the beets after 30 minutes for doneness. If a skewer slides easily to the center of the beet it’s done.

• Let the beets cool enough to handle. With a paper towel rub off the skin it should come off easily. I sometimes use a vegetable peeler if the beets are more firm.

Storage: Roasted beets can be refrigerated whole or sliced in an airtight glass container for up to 1 week.

#beets #vegetables #vegan #roastingvegtables #roastedbeets

Citrus Arugula and Beets Salad with Pistachios, Ricotta and Sumac

This is a hearty refreshing salad that will help beat the winter blues. Its bursting with bright fresh flavors and beautiful colors. It uses the season's star ingredients all the citrus and delicious roasted beets that intensify in flavor and sweetness once roasted. The salad has a wonderful combination of flavors and textures making it our go to salad in the winter months. The spicy arugula pairs so well with the sweet earthy beets and a burst of freshness and bright flavors from the lemon vinaigrette and the slices of fresh oranges. Ricotta is so creamy and delicious it makes this salad a complete meal with a slice of baguette. You can defiantly substitute the ricotta with feta or goat cheese.

Ingredients

Serves 6

• 2 blood oranges or any type of orange you like (I used a combination of Cara Cara and blood orange in this salad) peeled and sliced or segmented

• handful of raw Pistachios (I love raw pistachios but if you prefer them toasted go ahead)

• Kosher salt and freshly ground pepper

• 3 roasted beets cut up into wedges (see recipe)

• 6 cups or 6 oz fresh arugula

• 1 large avocado or two small ones cut up into wedges

• 1/4 cup extra-virgin olive oil

• Juice of one lemon

• 1 tsp sumac (see buying tip)

• 2oz creamy ricotta cheese

Directions:

Vinaigrette: Mix olive oil, lemon juice, sumac, salt and pepper in a small jar with a tight lid shake until well combined.

In a large bowl, combine the arugula with half of the dressing. Drizzle over the greens and toss to coat. Transfer the salad to a serving platter and garnish with the beets, pistachios, orange segments and avocado wedges. and drizzle the rest of the dressing all over the top. Dollop with scoops of ricotta cheese. Sprinkle with more sumac. Serve immediately.

Tip: when buying sumac. Look for a single ingredient on the list. No salt, additives or dyes added. Sumac is usually bright ruby in color and tastes sour.

#salad #wintersalad #citrus #caracaraoranges #bloodorange #sumac #arugulasalad #beets #beetsalad #ricotta #hearthealthymeals

Beer and Tomatoes Braised Chicken Tacos

During the busy holiday season I like to make meals that are delicious but also very easy to make. This is a great recipe to have on hand and a great cooking method to learn. Not only because its so easy (trust me make a double batch), but you can also make it in the crock pot or your instant pot, set it in the morning and come home to a delicious dinner. I also love how versatile this recipe is. You can serve the shredded chicken on top of a salad (think taco salad), add it to soups (i have made enchilada soup with it, put it in a sandwich. You can also swap out some of the spices (cumin, chili and coriander) and add some fresh basil or pesto and melt some mozzarella on top and you got yourself a whole new recipe. But for today I am very happy because we get to eat tacos on a Wednesday and I like the fact that you can eat and drink your beer.

INGREDIENTS

• 3 pounds boneless skinless chicken breasts or boneless thighs

• 2 tablespoons olive oil or avocado oil

• 3 cloves garlic mashed

• 1 large purple onion thinly sliced

• 2 chipotle chilies in adobo minced (optional)

• 1 jalapeño

• 2 teaspoons chili powder (adjust to your liking)

• 2 teaspoons smoked paprika

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1/2 teaspoon all spice

• 1/2 tsp garlic powder

• 1 bay leaf

• salt and peper

• 1 (8 ounce) beer bottle (you can deglaze with water or chicken stock too)

• 1 cup tomato sauce. I use Pomi tomatoes.

For serving (whatever you like) but here is few of my favorites:

• Charred flour or corn tortillas

• Cilantro

• Red onions

• Red cabbage

• Radishes

• charred corn

• Avocados and lime wedges

Directions

• In a bowl toss the chicken with all the spices and 1 tbls of olive oil until it’s all coated.

• Heat your dutch oven or heavy pot over medium high heat. Add olive oil, Once sizzling , add the chicken and sear on both sides, about 3-4 minutes per side (don’t overcrowd your pan so you can get a nice sear). Once seared on both sides add the onions, garlic, bay leaf, and the jalapeño leaving it whole or chop it up if you like more heat. Cook for a minute to combine. Deglaze the Pan with beer or chicken stock. Scrape up any browned bits from the bottom of the pan, add tomatoes sauce and chili’s in adobo sauce (if you are using) cover and simmer for 35-45 minutes or until the chicken is tender and cooked through.

• Once the chicken is cooked through shred with two forks. If the sauce gets too thick, add a splash of water or chicken stock.

• Serve the shredded chicken in warm corn or flour tortillas.

• The toppings options are endless when it comes to tacos. Some of the classics: cheddar or jalapeños cheese, cojita cheese is delicious here too, avocados, salsa, roasted corn, and shredded lettuce.

RECIPE NOTES

*To make the shredded chicken in the crockpot, add all the ingredients for the tacos to your crockpot. Cover and cook on low for 6-8 hours or high 4-6 hours. Shred the chicken and return to the crockpot. You can also broil your chicken under the broiler for delicious crispy Bits

*This recipe can also be made in the instant pot. Follow your instant pot directions to cooking boneless chicken.

#tacos #shreddedmeat #braisedchicken #texmex #mexicanfood #quickmeals #easymeals