Roasted Beet Caprese

My dad is notorious for eating whatever is put in front of him at the dinner table and unfailingly complimenting it – whether deserved or not. But father’s day called for a special meal, something that he would genuinely enjoy and cover all the bases of his favourite foods. While my mum grilled steak – a father’s day must – I was in charge of the sides. I love caprese’s because they act as a rich, savory side disguised as a vegetable dish. And defying the norm by being the raw-tomato-hater that I am, I swapped in roasted beets (fitting the usual colour scheme and adding a sweetness to the dish). It was the perfect way to round out our dinner and end a warm weekend.  (a condensed version of this recipe – without pictures – will be at the end of the post for easier printing)

Serves 4

Ingredients:

2 large beets

3 tbsp olive oil

Kosher salt

1 tbsp dried rosemary

Mozzarella (I used a 340g package)

2 tbsp balsamic vinegar

Handful of fresh basil

Black pepper

 1. Preheat your oven to 475 degrees F

2. Thinly slice the beets (I just rinse them and leave the skin on) and place on a baking tray lined with parchment paperDSC00248 3. Drizzle with 2 tbsp of olive oil, a sprinkle of salt and the rosemary. Bake for about 20 minutes, or until beets are tender and slightly crispy at the edges. DSC00249
DSC00267 4. While the beets are cooking, slice the cheese into thin rounds as well. DSC00258 5. Roughly chop the basil and mix together with the remaining 1 tbsp of oil, the balsamic, a pinch of salt and some black pepper. DSC00265 6. To assemble, cut the beet and cheese rounds in half. Layer on a serving platter, then drizzle with the balsamic mixture. Enjoy!
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Serves 4

Ingredients:

2 large beets

3 tbsp olive oil

Kosher salt

1 tbsp dried rosemary

Mozzarella (I used a 340g package)

2 tbsp balsamic vinegar

Handful of fresh basil

Black pepper

 1. Preheat your oven to 475 degrees F

2. Thinly slice the beets (I just rinse them and leave the skin on) and place on a baking tray lined with parchment paper

3. Drizzle with 2 tbsp of olive oil, a sprinkle of salt and the rosemary. Bake for about 20 minutes, or until beets are tender and slightly crispy at the edges. 

4. While the beets are cooking, slice the cheese into thin rounds as well.

5. Roughly chop the basil and mix together with the remaining 1 tbsp of oil, the balsamic, a pinch of salt and some black pepper. 

6. To assemble, cut the beet and cheese rounds in half. Layer on a serving platter, then drizzle with the balsamic mixture. Enjoy!

 

Farro Salad with Roasted Fennel, Pomegranate and Avocado

Salads | June 21, 2015 | By

A routine Saturday at our cottage – and a perfect day in my mind – consists of a slow start, a morning outing to town or a farmer’s market, a homemade lunch and a lazy afternoon consisting of napping and reading our books on the deck. Putting a little more effort into weekend lunches somehow justifies an afternoon of doing not much at all for me. This warm salad isn’t hard to prepare though and is a welcome change from a ziploc container of cold leftovers that’s in front of me most days for lunch. It’s the perfect lazy summer day recipe; easy but interesting. And as the saying goes, “after lunch rest a while, after dinner walk a mile” – good words to live by, I think.

Ingredients:
1 1/2 cups farro
2 1/2 cups water
1 zucchini
1 medium bulb of fennel
1 white onion
4 tbsp olive oil + 2 tbsp olive oil
1 tsp + 2 tsp kosher salt
Cumin
Paprika
2 cups salad greens
1/4 cup fresh basil
Handful of fresh oregano
Juice of 1/2 a lemon
1 pomegranate
1 ripe avocado

1. Bring water to a boil in a small pot. Add the farro and cover, turning the heat down to low. Let simmer, stirring occasionally, for about 20 – 30 minutes or until tender and chewy.

2. Preheat oven to 475 degrees.

3. Thinly slice zucchini, fennel bulb and onion into a mixing bowl. Add the 4 tbsp olive oil, 1 tsp salt and sprinkle with paprika and cumin. Mix together and spread out on a baking sheet lined with parchment paper. Bake for about 15 minutes or until vegetables are golden and softened.
DSC_0412 4. Roughly chop salad greens, basil and oregano and place in a large bowl.DSC_04205. De-seed your pomegranate. The best way I’ve found to do this is by submerging it in water and squeezing out the seeds – this way the juice won’t splash up on you.DSC_04156. Once farro is cooked, pour on top of salad greens. Drizzle with the 2 tbsp olive oil, 2 tsp kosher salt and juice of half a lemon.DSC_0422 7. Top with the veggies, slices of avocado and pomegranates. Enjoy!DSC_0424 DSC_0425Follow me on instagram to see more pictures! “thecountertop”
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