CookingWithSugar.com is one blog & website that Owner of
Palm Beach Athletic Wear & Fitness Accessory Designer, Kristen Lemoine absolutely
LOVES!
Cooking with Sugar is all about cooking with passion and love for healthy foods and meals. Recipe Developer and Content Contributor for
Betty Crocker and Platefull.com, Arlene Cummings AKA Sugar creates tasty, health conscious recipes and how to videos, incorporating her own family recipes for simply, delicious healthful meals to share with her fans.
Sugar explains her blog and
healthy recipes best, “Food was meant to be enjoyed. I believe if we all could slow down, cook, and enjoy the food we eat, that life would be sweeter and we would all be healthier. I know this is true because I live it and I’m going to teach you how to as well. It’s a philosophy I call ‘
Cooking with Sugar!’ Life is too short to rush through every day without tasting how sweet (life) can be”.
Kristen Lemoine’s favorite
Cooking with Sugar recipe is her,
Roasted Beet Salad with Arugula and Gorgonzola Cheese:
http://bit.ly/BeetSalad
Sugar has shared her recipe with our
Palm Beach Athletic Wear Fans! Below is
Cooking with Sugar’s super tasty recipe,
Roasted Beet Salad with Arugula and Gorgonzola Cheese. This Cooking with Sugar
healthy recipe can be found on her website here:
http://bit.ly/BeetSalad
Roasted Beet Salad with Arugula and Gorgonzola Cheese
Beet Salad is one of those things that people are usually afraid to make because they think it’s too hard to cook beets or, because they have never made them and just don’t know how. I want you to know that if you can bake a potato you can bake beets! It’s the same principle. The beets take on a very rich sweet flavor when they are baked.
I start by trimming the greens & the tips off of the beets, then wrapping them in foil and baking them.
Once they are done baking I let them cool about 15 minutes then I unwrap them and remove the skin using a paper towel so my hands don’t get too red. You can wear rubber gloves to do this too and that will prevent your skin from being stained pink. I also find that washing your hands quickly after this will remove it as well.
Once the skin is removed, you can cube the beets and add the remainder of the ingredients, minus the gorgonzola and the arugula. The beet salad can stay in the refrigerator for a day or two. When you are ready to serve, you can serve it over the arugula and sprinkle with the gorgonzola cheese and some extra olive oil and salt and pepper.
Makes about 10 servings as an appetizer.
Ingredients:
• 6 fresh beets, roasted peeled and cubed
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• 2 green onions, sliced
• Juice of 1 lemon
• Salt and pepper to taste
• A dash of sugar to taste
• 1/2 cup of gorgonzola cheese, crumbled
• 1 (10oz) bag of arugula
——————
Preparation:
Preheat oven to 425° F.
Wash beets and trim off stems. Wrap in foil and bake like baked potatoes on a cookie sheet for about 50-60 minutes or until a fork pierces through the beet easily.
Remove from oven and let cool for about 15 minutes. Remove foil, then using a paper towel, rub the beets to remove the skin. Cut into cubes and add to a bowl with the next 7 ingredients, minus the gorgonzola and arugula. Toss well.
Cover and refrigerate until ready to use. Serve over arugula and sprinkle with gorgonzola cheese and an extra drizzle of olive oil and salt and pepper.
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