Golden Beet and Roasted Strawberry Salad

Golden Beet and Roasted Strawberry Salad

adapted from Cooking Light Annual Recipes 2019

Roasting the beats intensifies their sweetness which pairs nicely with earthy beets.

Makes 2 servings                                                              5 WW points / serving

2 small golden beets, scrubbed and trimmed
4 oz. fresh strawberries, hulled and halved granulated sugar
1/2 tsp. sugar substitute

1 Tbsp. extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. strawberry balsamic vinegar or balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
Torn romaine lettuce or your preferred lettuce
2 very thin prosciutto slices, torn
1 oz. feta cheese, crumbled
1 1/2 slivered almonds

1. Preheat oven to 375 F.
2. Place beets on a large piece of aluminum foil; wrap tightly. 
3. Bake in preheated oven for about 1 hour to 1 hour or until tender. 
4. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.
5.  Line a small baking sheet with parchment paper. 
6. Place strawberries in an even layer on the baking sheet; Sprinkle with sugar, and toss gently to coat. Bake in preheated oven for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.
7. Combine oil, water vinegar, mustard, salt and pepper in a small bowl; Whisk until emulsified.
8. Divide lettuce evenly between 2 plates; Top with beets, strawberries, prosciutto, cheese and almonds. Drizzle evenly with vinaigrette prior to serving.

Enjoy!

Strawberry Daiquiri Bites

Strawberry Daiquiri Bites

adapted from The Kitchen - Food Network

After soaking the strawberries in the rum, reserve the rum to make strawberry daiquiris to drink instead of eating.

6 strawberries, hulled with a melon baller or paring knife to make a small hole
3/4 cups rum
1 tablespoons demerara sugar
Zest of 1/4 lime
Fat free whipped topping

1. Put the strawberries in a small container with the rum and soak for 30 minutes in the refrigerator.
2. In a small bowl, combine the sugar and lime zest.
3. Remove the strawberries from the jar and cut a small slice from the bottom of each so they stand up; reserve the slices.
4. Top each strawberry with some of the  whipped topping and sprinkle with the lime sugar. 
5. Cap each strawberry with a reserved strawberry slice prior to serving.

Enjoy!

Cheeseburger Casserole

I made a decision about dinner on Saturday night based on the thunderstorms early in the day. I had a hankering for cheese burgers so ..... cheeseburger casserole ...... and it is even a relatively healthy version.
Along side was a strawberry and spinach salad with a honey mustard vinaigrette.

Cheeseburger Casserole
adapted from From Mama's Table to Mine by Bobby Dean Ballantine Books 2013

2 cups dried pasta, cooked al dente according to package directions
2 teaspoons olive oil
2 small onions, finely chopped
1 garlic clove, minced
1 pound 93% lean ground beef 
3/4 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
2 tablespoons tomato paste 
1 can (15 ounces) tomato sauce 
2 tablespoons dijon mustard 
2 cups reduced fat shredded colby jack cheese
1/4 cup chopped cornichons
Preheat the oven to 350 degrees. 

Cook the onions in the oil heated is a skillet until soft. Add the garlic until fragrant but not browned. 

Stir in the beef and cook until browned; season with kosher salt and freshly ground black pepper. 

Add the tomato paste and stir until well incorporated into the meat mixture, then add the tomato sauce and mustard. Cook until it is slightly thickened, just a few minutes

Toss the meat mixture with the pasta in a casserole dish coated which cooking spray. Top with the cheese and bake until the cheese is melted, about 15 minutes. 

Sprinkle the chopped pickles over the top and serve. 

Honey Mustard Vinaigrette
adapted from Miraval Resorts, Catalina Arizona

1 tablespoon unseasoned rice wine vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper to taste

Combine all ingredients and whisk to combine.

Serve tossed with fresh baby spinach, sliced strawberries and very thinly sliced onions.

Roasted Pork Tenderloin with Strawberry Salsa

Strawberries make me think spring and with the weather we have been having I have good reason to! The mustard powder in the dry rub provides a very subtle mustard flavor. We served the pork with a Pepperwood Grove Pinot Noir to capture the berry flavors of the salsa.

Roasted Pork Tenderloin with Strawberry Salsa

Salsa:
1 cup diced fresh strawberries
1 Tbsp finely minced onion 1

Tbsp chopped green onion, green part only 

1 Tbsp Raspberry balsamic vinegar*
1/2 tsp maple syrup
1/8 tsp ground black pepper
Pinch of kosher salt
Pork:
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon mustard powder
1 1/2 pounds pork tenderloin
2 tablespoons olive oil
Combine all of the salsa ingredients in a small bowl. Gently mix ingredients being careful not to mash the strawberries.Set aside in the refrigerator.
Preheat oven to 450F. Combine the salt, pepper and mustard powder into a dry-rub Cover the pork on all sides with the rub.

Heat oil in large ovenproof skillet. Add pork and brown on all sides. Transfer the skillet to the preheated oven. Roast pork uncovered until thermometer inserted into center registers 145°F, about 30 minutes. Remove pork from oven and let rest 5 minutes.

Serve warm topped with the strawberry salsa.