Beet Salad with goat cheese

Beet Salad with goat cheese


2 red beets
2 golden beets ( I used some striped ones)
avocado diced
white balsamic vinegar
olive oil
mixed greens
2 tbsps goat cheese

Boil the Beets for about 30 minutes, cool,peel and cut them into cubes. Keep the different colors separate.

Combine vinegar and olive oil. Season with salt and pepper. Add a half of the vinaigrette to the the beets.
Add the rest to the greens. Place greens on the plate and arrange the beets and avocado and top with the goat cheese.

Caramalized Onion Pie

Caramalized Onion Pie

This is a recipe I adapted. You can make the basic recipe but add any number of variations such as sauteed greens of any kind, sauteed zucchini or sauteed radishes. Sun-dried tomatoes would also work.

2 large onions julienned
puff pastry dough (how much depends on how many people you need to feed)
(one Pepperidge farm is enough for 2 people use 2 for 4 people)
1/2 cup feta cheese
1/2 cup Romano or Parmesan cheese
olive oil ( 2 tbsp)
pinch of sugar
1/2 tsp thyme
1 egg

Caramelize the onions by heat a large saute pan - add the onion and 1/2 boiling water. Cook until water evaporate and add a couple of tablespoons of olive oil, sugar and thyme. Stir until the onion are nicely browned.

Preheat oven to 425

Line a baking sheet with parchment paper. Place the puff pastry sheet on the parchment. Crimp up the edges. Sprinkle the cheeses evenly on the pastry. Then add the onion and and extras you want to add. Brush the pastry edges with egg wash. Bake for 35-40 minutes until edges are golden.