I recently had a Friendsgiving dinner party at my Harlem home with some close friends and co-workers, and we had a delightful menu filled with tons of food and wine. The best part of it all was the limited fuss and easy clean up—but my guest certainly were not made aware of these hosting secrets à la Barefoot Contessa. To start off the dinner, we had an amazingly delicious and impressive salad that took very little energy, but resulted in a majorly fancy payoff.
Check this recipe out—you’ll love it!
Autumn Roasted Beet Salad:
6 to 11 oz of mixed greens or mixed romaine
2 golden beets and 2 red beets
½ cup dried cranberries
¼ cup dried cherries
.35 to .5 lbs of 6 month aged Manchego cheese
¾ cup of walnuts
1/2 tsp of brown sugar
1 tbsp of sea salt
1 tsp of course ground black pepper
½ tsp of canola oil
For salad dressing:
½ cup of extra virgin olive oil (the best that you can find, it must be good enough to eat alone!)
¼ cup of aged balsamic vinegar (the best that you can find, it must be good enough to eat alone!)
¼ to ½ tsp of sea salt (to taste)
¼ to ½ tsp of black pepper (to taste)
1 tbsp of grade A or B maple syrup
1 ½ tbsp of honey
1-2 tbsp of Dijon mustard
1. Clean and dry beets. Place golden and red beets separately in tin foil with 1 tbsp of olive oil, a pinch of salt and pepper. Roast for 1 ½ hours at 375 degrees. Take out and place in a bowl with plastic wrap, or a plastic bag for 10 mins. Cool and peel—the skins should just slip off. Slice thinly—approximately ¼ inch.
2. Clean , dry, and place greens in bowl.
3. Place the walnuts on a cookie sheet, and coat with oil. Sprinkle over salt, pepper, and sugar. Roast the walnuts on a cookie sheet at 375 for 3-5 mins. They are ready when you smell the nuts. Let walnuts cool for 10 mins.
4. Place cranberries and cherries, and cooled beets and walnuts on top of greens.
5. Crumble or grate Manchego on top of salad
1. Place ¼ cup of aged balsamic vinegar, 1 tbsp of grade A or B maple syrup, 1 ½ tbsp of honey, 1-2 tbsp of Dijon mustard in a bowl. Wisk together until incorporated.
2. Drizzle the ½ cup of extra virgin olive oil into bowl slowly until thickened. Wisk for 2-3 mins until smooth. You may add more olive oil if the dressing the too thick, or you may squeeze a little fresh lemon juice to thin (this will add more acidity to the vinegar, which you can balance with a little sugar)
Dress salad and enjoy!