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Ensalada Featured Recipes

Roasted Vegetable Salad with Cherry Wine Vinaigrette

Roasted Vegetable Salad with Cherry Wine Vinaigrette | Erica Robbin

  • Servings: 2-4
  • Difficulty: Easy
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Light, flavorful, and healthy.

This is the perfect salad for summer. It’s hearty yet light and can be served as a side salad or as a meal.


Credit: ericarobbin.com

Ingredients

    ROASTED VEGETABLE SALAD WITH CHERRY WINE VINAIGRETTE:
  • Asparagus
  • Mushrooms, any variety
  • Swiss chard
  • Red and green butter lettuce
  • 6 tablespoons olive oil
  • 1/4 cup cherry wine vinegar
  • 1 teaspoon red onion, minced
  • 1/2 teaspoon fresh or dried herb such as thyme or tarragon
  • Fresh ground pepper
  • Sea salt
  • Parmesan cheese, freshly grated

Directions

    ROASTED VEGETABLE SALAD WITH CHERRY WINE VINAIGRETTE:
  1. In 400 degrees F (204 C) oven, roast asparagus, mushroom, and Swiss chard (cook Swiss chard just until crispy, then remove early to prevent burning since it cooks fast) for about 15 minutes and allow to slightly cool.
  2. Mix olive oil, cherry wine vinegar, onion, herb of choice, pepper, and salt.
  3. Layer salad with butter lettuce, roasted vegetables, topping with vinaigrette and parmesan.

Let me know what your favorite summer salads are and any variations of roasted vegetables salads you enjoy in the comments below!

Roasted Vegetable Salad with Cherry Wine Vinaigrette © 2019 ericarobbin.com | All rights reserved.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
Categories
Ensalada Featured Recipes

Marinated Beet Salad with Horseradish Dill Dressing

Marinated Beet Salad with Horseradish Dill Dressing | Erica Robbin

  • Servings: 4-6
  • Difficulty: Moderate
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A fresh, hearty salad with a bit of comfort and zip!

Spring has arrived! Now is the time to begin sowing beets for summer harvest. Typically you can find beets at the grocery store all year round. For this salad you can use any type of beet, but I used sugar beets for their flavor and color.

The balance of sweet and tang of this salad is just perfect and the dill along with the horseradish elevates it to fresh and zippy! And it looks so pretty!

You can eat the salad with the beets served slightly warm or marinate for at least 4 hours or overnight in the refrigerator for a more pickled flavor.


Credit: ericarobbin.com

Ingredients

    MARINATED BEETS:
  • 4-6 roasted beets, baked until just tender, slightly cooled, peeled, and cut into wedges. I pierce mine with a fork, rub skins with a bit of olive oil, wrap them securely in foil, and bake them in the oven at 350 degrees F (177 C) for about 45 minutes.
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 1/4 cup cherry vinegar, apple vinegar, or sherry
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • HORSERADISH DILL DRESSING

  • 2 tablespoons horseradish, freshly grated
  • 1/2 cup creme fraiche
  • 1/2 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-2 tablespoons dill, fresh, to taste, reserve a few sprigs for garnish
  • HOMEMADE CROUTONS

  • Croutons, check out my Homemade Croutons recipe.
  • SALAD BASE

  • Lettuce such as butter lettuce, Bibb, or leafy purple

Directions

    MARINATED BEETS:

  1. Toss beets, shallot, garlic, vinegar, oil, salt, pepper together.
  2. If you want to eat your salad with warm beets, just set cover mixture and aside for about 15 minutes or you can have a more pickled flavor by marinating for 4 hours or overnight in the fridge. Stirring occasionally will help to distribute flavor throughout the beets as they marinate.
  3. HORSERADISH DILL DRESSING:

  4. Blend together horseradish, creme fraiche, whipping cream, lemon juice, salt, pepper, dill until it reaches a creamy, yet low volume consistency.
  5. MARINATED BEET SALAD WITH HORSERADISH DILL DRESSING ASSEMBLY:

  6. Layer salad by topping lettuce with dressing and placing beets and croutons over top. Add a sprig of dill for garnish.

I hope you enjoy! It’s one of my most favorite salads!

Marinated Beet Salad with Horseradish Dill Dressing © 2018 ericarobbin.com | All rights reserved.

Marinated Beet Salad with Horseradish Dill Dressing © 2018 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
Categories
Bread Ensalada Featured Recipes Toppings & Fillings

Homemade Croutons

Homemade Croutons | Erica Robbin

  • Servings: 6
  • Difficulty: Easy
  • Print

Homemade croutons are so easy to make!

Have leftover bread or bread that is stale or dry? Make some croutons out of it!


Credit: ericarobbin.com

Ingredients

    HOMEMADE CROUTONS:
  • 6 slices of bread, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons sesame seeds (optional)

Directions

    HOMEMADE CROUTONS:

  1. Preheat oven to 350 degrees F (177 C).
  2. Toss together bread pieces with oil, salt, pepper, and sesame seeds.
  3. Bake for 10-15 minutes until golden brown.

Enjoy!

Homemade Croutons © 2018 ericarobbin.com | All rights reserved.

Homemade Croutons © 2018 ericarobbin.com | All rights reserved.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!