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The Best Beet Salad

Beets

I love beets and thyme, and this recipe for a beet salad with goat cheese is a great way to enjoy both flavors. It’s so amazing the variety of beets that are found in the market these days.

Try this salad, and let me know how you like it in the comments section below. How do you like preparing your beets?

Beet and Goat Cheese Salad with Thyme/Lime Dressing
Serves 6-8

You will need:
– 6 large red beets, roasted
– 8 tablespoons plain goat cheese
– 6 cups arugula

To prepare beets:

Preheat the oven to 350 degrees F.

Roast beets in skin in the oven for 45 minutes

Let the beets cool, then peel the beets and slice into ½ inch disks

* I use gloves or a knife and fork to peel my beets; it’s much less messy this way.

Dressing

You will need:
– ¼ cup lime olive oil like O&CO
– ¼ cup lime juice
– ¼ cup plain Greek yogurt
– 3 tablespoons finely chopped shallot
– 3 tablespoons fresh Thyme leaves
– 1 teaspoon lime zest

To prepare salad: 

Place all dressing ingredients in a small lidded jar, close the lid and shake until combined

Assembly of the salad: Arrange beets on a platter or a plate on top of arugula, dollop with teaspoons of goat cheese, pour dressing over the salad.

Photo Credit : Helen Norman

xx

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Fresh Artichoke Salad

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This recipe for fresh artichoke salad is zesty and delicious. I also love how surprising the ingredients are. It makes an excellent side for Juice January, and more details about the salad and its origins can be found in my book, Cocktail Italiano! Tip: make sure that the artichokes are very fresh and tender.

Roberto’s Fresh Artichoke Salad
Serves 8

You will need:
– 2 pounds (about 20) tender baby artichokes Note: you may substitute the interior soft leaves and heart of larger artichokes, but do not use the tough outer leaves
– 2 lemons, halved
– 4 tablespoons extra-virgin olive oil
– 1 to 1 ½ teaspoons salt
– 2 ounces Parmesan

To prepare:

Trim away any tough outer leaves of the artichokes to expose their tender pale green interior. Using a knife with a serrated blade, cut off the spiky top 1/3 of the artichokes. (Note: baby artichokes will not have the spikes.) Use a vegetable peeler to remove the tough outer layers around the base and stem.

Using a mandolin, slice the artichokes paper-thin and transfer to a medium bowl.

Squeeze the lemon halves over the artichokes, and toss with the oil. Sprinkle with salt, and use a potato peeler to shave the Parmesan over the salad. Serve in small bowls.

 

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Hungarian Walnut Roll, “Beigli”

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This holiday season, I decided it might be fun to make an old family recipe. I know most of you think I am Italian, but my family is Hungarian. As an homage to my family, I decided I needed to make this classic holiday sweet.

It is called Beigli (bay-glee), and it is made with walnuts and poppy seed filling with a yeasted dough. It really has a lovely flavor.

Find the recipe below. While it does take some extra prep and TLC, the end result is worth it, and it will make such a statement on your holiday table. Let me know if you give it a try!

Hungarian Walnut Roll (Beigli)
Prep time: 2 h 35 m Serves 24

For the dough, you will need:
– 1 (.25 ounce) package active dry yeast
– ½ cup of warm milk
– 5 tablespoons white sugar
– 1 cup unsalted butter, cubed
– 3 egg yolks
– 1 (8 ounce) container sour cream
– 4 cups self-rising flour

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For the filling, you will need:
– 1 cup whole milk
– 3/4 cups white sugar
– 2 1/2 cups finely chopped walnuts
– 1 lemon, zested
– 2/3 cup golden raisins

Egg wash:
– 1 egg
– 1 tablespoon water

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To prepare:

In the bowl of a standing mixer, combine yeast and warm milk. Once the yeast has proofed, add 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a standing mixer fitted with the dough hook and mix well. Slowly add the flour until the dough comes together. If the dough feels too wet, add a little more flour; if it’s too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.

Knead on a floured surface until smooth, then form the dough into a ball, cover the bowl with a plastic wrap, and set aside for 1 ½ hours.  While the dough is resting, make the filling. Heat the milk and ¾  cups sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency about 5 minutes stirring occasionally. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.

Once proofed (keep in mind the dough does not have a big rise), divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick 8’x 10”. Spread 1/3 of the walnut filling on the dough evenly, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined or Silpat lined baking sheet. Repeat with the remaining dough and filling. Makes 3 logs.

Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Preheat an oven to 375 degrees F (190 degrees C).

Bake the loaves until they’re a deep golden brown, about 35 to 45 minutes.

Cool and slice into 1 inch slices.

xx Annette

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Introducing for Preorder:: Italy is My Boyfriend

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In life there are definitely a few pinch me moments. This is one of those moments for me. I have finally told my story in the pages of my new book, Italy is My Boyfriend. Now I am able to share the story of how we came to own several properties in Italy, how my love affair grew and how it all came about. It includes the ups and downs of living in Italy and is truly a pure love story of life and love. Life (and love for that matter) is not always what you think it will be, but that is what makes it fun right?

I’m proud to say my latest book is now available for pre-order here.

I am over the moon to share this tale with you. Stay tuned for book signing updates as the official release date is May 26, 2020.

Thank you to all the have supported me over the years in Italy and in the US; I could not have done it without all of you reading about my journey right here on the blog.

xx Annette

 

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2 Apple Sauce Recipes for Latkes (and anything else!)

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On Monday, I shared my recipe for latkes, and as everyone knows, latkes are even better with toppings. Greek yogurt and sour cream are good additions, but there’s nothing like topping them with apple sauces.

Over the years, I’ve perfected not one but two amazing apple sauce recipes perfect for latkes, and I’m sharing both with you today. Let me know what you think and which one you prefer. Honestly, I think it will be a tough decision to determine the winner!

Wouldn’t this make a lovely hostess gift? Tie some ribbon on the jar and you’re all set.

Traditional Homemade Applesauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt


To prepare:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels.

Mash with potato masher.  Place in the fridge. It should last for 2 weeks in the fridge.

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Cranberry Apple Sauce

You will need:
– 8 cups of cranberries
– 8 small or 6 medium apples sliced
– 1/2 cup sugar

To prepare:
In a large sauce pan place cranberries, sliced apple, and sugar.

Simmer on low heat, stirring regularly to prevent sticking, for 45 minutes until completely cooked and softened. Press the cooked cranberries and cooked apples with a fork to completely combine. The fruit should have a smooth yet chunky consistency.

Let the applesauce cool. Stored in a closed jar, it can be kept in the refrigerator for up to 2 weeks.

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