Over 70 degrees here in Minneapolis yesterday, which as most of you know, is unheard of early in March here in the frozen tundra! For all of us here in the Midwest, shedding our layers, basking in the sunshine, out reconnecting with our neighbors as everyone comes into the great outdoors, we are needing to shift our menus. We find ourselves moving away from the heavy of the winter and towards the bright colors and textures of the spring. For me, one of those “welcome to spring” foods is orzo….
So here in snowy Minnesota, we are enjoying a crazy awesome winter. Sunny, way warmer than usual, and as of today, only a tiny bit of snow on the ground! I can’t remember a winter that has been this mild, well…ever. I have to say all of this very mild weather has kept my mood from heading to despair (although I love living in a place that has 4 seasons- there is truly nothing like watching the snow fall from a window- I have little to no interest in actually spending time out in the cold…and trust me, I’ve sure tried to be interested). At this point of the winter I frequently need rescuing. Even though this winter has has been relatively mild, I’m still ecstatic that spring is on its way. Longer days, daylight when I wake up, birds chirping outside, and egg salad….
Happy New Year! 2016 is going to be the year of great eating. To start us off right, here is a poached egg and beet salad that I discovered by mistake, but what a fabulous mistake it was! I tossed together a few things from my refrigerator which came together to create perfection!
My love of beets only goes back a few years, but it is an intense love. I find beets to be a beautiful food-perfect for the addition to salads, bruschetta, or even to eat on their own. In my quest to share beets with the world, I served them to some friends while on a girls weekend. Despite their loud protesting, they happily ate their beets (and a kale salad also, although that is a post for another time!). Although neither of them will admit that they were converted to beet lovers, I know that they were, and the mantra for the rest of the weekend was “beets and kale”!
I made some roasted beets for a Christmas celebration, however there were some left over. Chopping and combining them with some mixed greens, parmesan cheese and pistachios made a great salad. Going one step further and adding a poached egg, made the salad perfect! Poaching eggs is much easier when you use silicone egg poaching cups (I do), but if you don’t have these, the recipe below is for poaching eggs without any special equipment. The runny yolk creates a great dressing and provides some additional protein. Here is also a link to help you troubleshoot if you are having difficulty poaching eggs.
I used a simple drizzle of Siracha to complete this salad, but a balsamic glaze would have worked perfectly as well. Simple, healthy, beautiful, the way all food should be (well, maybe not always the healthy part…)! Enjoy!
Poached Egg and Beet Salad
- 4 Small to Medium Beets I use a mixture of red and gold, but you could use all one color,
- 4 Eggs
- 1 Teaspoon White Vinegar
- 4 Cups Mixed Greens
- 4 Tablespoons Pistachios
- Shaved Parmesan
- Salt and Pepper to taste
- Siracha or Balsalmic Glaze for Dressing
Preheat oven to 425ºF.
Drizzle beets with olive oil and wrap with aluminum foil to form a tight foil packet (I place each color in a separate foil packet to keep the colors from bleeding together).
Place packets into preheated oven and roast for 1 hour or until fork tender (start checking them at 45 minutes as each oven is slightly different).
Cool beets, peel and dice into small bite sized pieces.
While beets are roasting in the oven, boil water with 1 teaspoon of vinegar in a medium sized pot.
Crack each egg into a separate ramekin or separate small bowl.
After water is boiling, turn down to a fast simmer, swirl water and slowly pour in each egg, while water continues to swirl.
Simmer for 2-3 minutes or until egg whites are set (you can simmer longer if you like your yolks firmer).
(if you are using egg poaching cups, please use the directions that came with them, as you will need to cover your pot and the cooking times will be longer)
Remove eggs from water with a slotted spoon and cool on a paper towel lined plate.
Place 1 cup of mixed greens into each of 4 bowls.
Top each bowl with an equal mixture of the red and gold roasted beets.
Add 1 tablespoon of pistachios to each bowl.
Top each bowl with a poached egg.
Garnish with shaved parmesan cheese, salt and pepper to taste and your preferred dressing.
Need to bring a winter salad to a gathering? This Winter Salad will brighten anyone’s table!
Recently, I was asked to bring a salad for a dinner at a friend’s house. The morning of the event, I still did not know what I was going to bring. To me, salad is a summer-ish food and despite my deep love for all things salad, I just had a mental block. While looking for a good winter salad option I stumbled upon Melissa D’Arabian’s Pomegranate, Squash and Apple salad from her cookbook Supermarket Healthy. (To be honest, I stumbled upon two of her fabulous salads, but the other salad is a topic for another post!) …