SUNDAY DINNER AT THE RICKS HOME.....
I Love Sundays with my family. Every week is an event. My Mom is always so inviting, welcoming lots of friends and family. We all work in the kitchen together-- as you can see some of us girls are in the kitchen and the boys (my dad) is out at the barbecue.... yes, maybe it's a little stereotypical, but I love it.
I made the best salad (I was so impressed with myself just FYI) The recipe is below.....
Blood Orange and Beet Salad-- with tossed walnuts, goat cheese, and blood orange vinaigrette
2 lb beets
1 tsp kosher salt
1 cup walnuts-- I used pecans and candied them
2 blood oranges
8 cups baby arugula (I added spinach as well)
8 oz soft fresh goat cheese
Blood orange Vinaigrette:
1 blood orange
1 small shallot, finely diced
2 tsp dijon mustard
2 tsp honey
1 tsp kosher salt
1/8 tsp freshly ground black pepper
3 tbsp sherry vinegar
1/4 cup extra-virgin olive oil
1. Cut the tops from the beets, leaving a little of the stem intact, and scrub them well. Put the beets in a large saucepan, sprinkle with the salt, add water to cover by about 2 in. Cover and bring to a boil over high heat. Reduce the heat to med-low and simmer for about 1 hour, or until the beets are just cool enough to be handled comfortably. Using an old kitchen towel to hold the beets, remove the skins by rubbing the towel firmly agains the beets. When the beets are completely cool, cut them into bite-size wedges.
2. Meanwhile, preheat the oven to 350 and place a rack in the center of the oven. spread the walnuts in a single layer on the baking sheet and toast in the oven, shaking the pan once or twice for even toasting, for 8-10 min. or until the nuts are golden brown. Remove from the oven and let cool.
3. cut the top and bottom off of each orange. Stand one of the oranges on a flat end. Using a sharp knife, carve away the rind from the orange, starting from the top and cutting downward and curving inward, until all the rind is gone and you are left with just the fruit. Repeat with the remaining orange. Cut the oranges crosswise into thin slices and set aside.
4. TO MAKE THE VINAIGRETTE: I used a blender-- grate the zest from the orange with the Microplane. Cut the orange in half and squeeze the juice into the grated zest. add the shallot, Dijon mustard, honey, salt, and pepper. Whisk in the vinegar and then slowly whisk in the olive oil until well blended. taste and adjust the seasoning if needed.
5. Arrange the arugula in a large, shallow bowl. In a medium bowl, toss the beets with 2-3 tbsp of the vinaigrette, coating them evenly. Top the arugula with the beets, orange slices, walnuts, and dollops of goat cheese. Serve the remaining dressing on the side.