Roasted Beet, Blood Orange and Mixed Green Salad {giveaway}

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I’ve been munching on fresh salads and homemade dressings all week, playing around with so many new recipes from the crop of new spring cookbooks. Judi and Nicole, however, remind me of a delightful book released last year that’s packed with fresh creations. I had dinner with Aran last year and she’s pure delight – enter our giveaway to win her book below! -Maggie

*** This giveaway has ended ***

I have coworkers who live for their shoes. You can practically feel the excitement humming from them when a package is delivered to the office. I prefer to get such thrills at a department store; I’m old-fashioned that way, I suppose. Also there’s something about having people run to fetch you clothes to try on that makes you feel a little bit like royalty. Even if they’re harried from a long day and going to retrieve a half-price pair of flats, it’s still nice to get a twinge of that feeling after your own long day.

Books are a different matter. Moving to Maine meant certain sacrifices in the shopping department and books sometimes feel like one of them. There are a few lovely independent stores in Portland, of course, and I love frequenting them but there’s only one mega bookstore. And sometimes, you’re looking for something different. Something special.

When I received Aran Goyoaga’s beautiful cookbook Small Plates and Sweet Treats, at the office, in its plain little brown shipping box, and opened it, I felt a little bit like royalty. Of course, this splendid book would be our second in our Cookbook Club. Of course it would.

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I’ve been a longtime fan of Aran’s blog Cannelle et Vanille. Seeing her signature photography and those longingly lovely dishes always makes me pause and take a deep breath. I feel the same way when Nicole emails me the latest shots for our site, calm and happy and humming, a bit, from excitement. Looking at Aran’s beautiful book, you can’t help but think, “This is someone who recognizes the beauty in life and the color contained in the most simple things.”

It doesn’t hurt that the book is full of twisty, intriguing, and delicious recipes; it makes me feel exotic just to read some of the names. And gluten free! I love knowing that I can pull any recipe out of this book, like the salad below that we couldn’t resist making (those colors!), and my guests will feel the same surprise and happiness that I found pouring over the pages.

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The Giveaway

*** This giveaway has ended ***

Maggie has an extra copy of Aran Goayoga’s Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free Cooking and she’s giving it away to a lucky winner! Try all four ways to enter by Sunday, April 28, 2013.

1) Enter once by leaving a comment on this post telling us: What is your favorite spring salad ingredient?

2) Enter a second time by following eatboutique on Pinterest. (Tell us you did below!)

3) Enter a third time by following mizmaggieb on Pinterest. (Tell us you did below!)

4) Enter a fourth time by subscribing to Eat Boutique’s BRAND NEW Shop Email List at the bottom of this page. (You’ll receive periodical emails separate from our blog posts about new small batch food products from boutique food makers. Tell us you did below!)

All entries must be made by Sunday, April 28, 2013 at 11:59pm, and a winner will be chosen and notified by Monday, April 29, 2013. We can only ship to US residents. There’s not much time so enter now!

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Roasted Beet, Blood Orange and Mixed Green Salad

From Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free Cooking by Aran Goyoaga

Ingredients:

  • 8 baby golden and red beets
  • 1/4 cup plus 2 tablespoons of olive oil
  • 1 and 1/2 teaspoons of salt
  • 1 medium blood orange
  • 1 medium navel orange
  • 4 cups of mixed salad greens
  • 2 tablespoons of pistachios
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of champagne or apple cider vinegar
  • 1/2 teaspoon of freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees. Rinse and peel baby beets. With larger beets, cut them in half or quarters. Toss beets with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Place them on a baking sheet and bake them for about 40 minutes or until tender.
  2. Peel the blood and navel oranges, making sure to remove bitter white skin. Slice them thinly.
  3. Arrange greens on a platter and top with orange slices, roasted beets and pistachios.
  4. Make the vinaigrette by whisking the mustard, vinegar, remaining 1 teaspoon salt, black pepper, and remaining 1/4 cup of olive oil. Drizzle the vinaigrette over the salad and serve immediately.
All photos styled and taken by Nicole Ziegler.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting pop-up markets for 25,000+ guests, Maggie is now supporting entrepreneurs as they create values-based businesses in service, food, & retail through Eat Boutique StudioFollow Maggie Battista on Instagram.

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