Meadowood Garden Beet Salad

Meadowood Garden Beet Salad

As you know,  I love food and travel, so I am really excited about this new book! Admired for its long tradition of gracious hospitality inspired by local cuisine and culture, Relais & Châteaux presents “The Art of Entertaining,” its first book dedicated to sharing the secrets to crafting outstanding parties and events nuanced to replicate unforgettable experiences at home.  Set for an October 2016 release from Rizzoli New York, the compilation brings to life 17 seasonal parties from Relais & Châteaux members across North America. Each chapter is designed to celebrate the senses in a unique environment with exquisite food and cocktail recipes, creative décor and the thoughtful, creative touches for which Relais & Châteaux is renowned.

Cover_Art of Entertaining

In this gorgeous new book, some of North America’s most renowned chefs and innkeepers share their thoughts, recipes and secrets for successful entertaining at home to inspire readers.

With 85 Relais & Châteaux properties located throughout the U.S., Mexico, Caribbean and Canada, the opportunities to share entertaining tips, tricks and expertise are endless. The themes featured within this first book are hinged on delicious gourmet recipes that can be easily executed. You’ll also new ideas for tablescapes and décor from the beautiful backdrop of the legendary Relais & Châteaux venues.

This Meadowood Garden Beet Salad is one of Meadowood’s favorite dishes during the summer harvest season. The beets can be small heirloom varietals of all colors and stripes (literally). Chef Alejandro Ayala recommends taking some artistic license with the presentation; he cuts the beets into various shapes as well as paper-thin cross sections. The salad is at once both bright and earthy, and the pistachio “soil” is an unexpected, at-home, twist.

Antioxidant Shooters

 

Antioxidant Shooters

If this recipe for Antioxidant Shooters has caught your eye, I have a feeling you are aware that pomegranate juice, strawberries and blueberries are filled with antioxidants. With the addition of beets, this recipe is SUPER high in antioxidants. If you don’t have time to cook beets, you can often find them on the salad bar at a high end or gourmet grocery store. What is interesting about beets is not the fact that they are rich in antioxidants, but the unusual mix of antioxidants that they contain. Beets have unique antioxidants since they get their red color primarily from betalain antioxidant pigments (and not primarily from anthocyanins). This combined with being a very good source of the antioxidant manganese and vitamin C, provides antioxidant support in a different way than other antioxidant-rich vegetables.

Have you heard the term but wonder why antioxidants are important? Antioxidants offer a number of health benefits and can help possibly prevent diseases, ranging from cancer to Alzheimer’s. Also, more and more information suggests that chronic inflammation is the root cause of many of these same diseases, and these ingredients are ALSO high anti-inflammatory foods. These Antioxidant Shooters are so good, so healthy and easy to make for a morning or afternoon pick-me-up of liquid health.

Valentine’s Day Red Salad

 

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I am starting off the week trying to offer up some healthier Valentine’s Day recipes with this Valentine’s Day Red Salad. This is a great starter salad full of amazing flavor contrasts. February is also Women’s Cardiovascular Health Awareness, so this is perfect for heart health with some of my favorite ingredients including grapefruit, orange, beets, fennel and chicory. This healthy combination is ideal for Valentine’s dinner or anytime this season. This recipe is adapted from mother-daughter duo Tracy and Terry Paulding. Paulding & Co. a San Francisco based family owned business who hosts culinary classes and catering. Serve prior to any Valentine entree of your choice and enjoy!

Quinoa and Roasted Beet Salad

With fall upon us, it’s time to indulge in the produce that is the essence of the season. While the weather gets cooler, it only seems natural to eat vibrant and hearty root vegetables roasted to perfection. Beets are fabulous incorporated in the season’s bounty in this Quinoa and Roasted Beet Salad. In this recipe, I used Alter Eco Royal Pearl Quinoa (my latest favorite) which combines earthy beets together with the decadent goat cheese; It’s perfect for curling up and savoring on cool fall day. Also, this recipe includes the beet greens which are super healthy! These hearty leaves look very much like Swiss chard, and cool like it too. One cup of beet greens has only 39 calories and zero fat, but it contains 220 percent of your daily allowance of vitamin A and 60 percent of your RDI of vitamin C.

For more information on Royal quinoa (or “quinoa real”), it’s grown only in the Bolivian Altiplano on the edge of the salt flat and at the foothill of Andean volcanoes. Like with Champagne, Royal Quinoa can only come from this part of the world. Royal quinoa is grown at 13,000 feet above sea level and the harsh conditions dictate that only the strongest and most resilient quinoa grows and thrives there. As a result, royal quinoa is believed to be larger, nuttier and more nutritious than other types of quinoa.  Additionally, the richness of the soil in the Bolivian Altiplano contributes to the special qualities of the royal quinoa, as does the expertise of the farmers there.

 

Weekend Inspiration: Recipes, Yoga, Decor and Travel

I hope everyone had a great weekend! Here are a few of my favorite finds across Pinterest and the web last week along with a Lightened Up Saint Patrick’s Day Herb Dip I posted a few years ago. Let me know which of these inspires you. Enjoy and have a great rest of your weekend!

Saint Patrick’s Day Idea via The Ritzy Bee Blog

Kitchen Island via Decor de Provence

Photo via Pinterest

One day I hope to go to Paris

Amazing Doggy Yoga picture via Pinterest

Golden & Red Beet Tartare with an Apple Cider and Dill Vinaigrette via Food Wanderings

 Homemade Samoa Cookies via Spabettie

Beetroot, Goat Cheese Hazelnut Tart

Beets are so incredibly healthy, and one of my favorite root vegetables. Just 3 baby beets equals one serving of your 5 vegetables and fruits you should have a day. They are also so versatile in cooking, and I love them in this Beetroot Goat Cheese and Hazelnut Tart. This recipe is very simple to prepare, and it makes a show-stopping appetizer or side dish. It’s perfect for holiday season entertaining. Check out LoveBeets which are ready-to-eat, cooked beets. You can find them in your local grocery such as Whole Foods Market. They make life so much easier, and they taste so fresh.

Here are just a few of their powerful health benefits.

1. Beets are one of the richest sources of folic acid essential for normal tissue growth.

2. Research has showed that beets can help lower blood pressure and blood sugar.

3. Beets have been said to lessen chances of skin and lung cancer.

4. The high iron content in beets helps fight fatigue and anemia.

5. Beets contain high amounts of Boron which is related to production of human sex hormones, thus increasing sex drive. 

Late Summer Salad: Vegetable Salad with Beets and Goat Cheese

Even though it’s the end of summer, I think it’s the perfect time to make fresh salads filled with your favorite produce. This Vegetable Salad is so colorful and flavorful from fresh roasted beets, corn, potatoes, tomatoes and lettuces topped with goat cheese and pecans. It makes a great main-course vegetarian salad because it is so hearty. This recipe is adapted from a recent recipe in Cooking Light for a Corn and Basil Salad. I added and deleted various ingredients, and this version turned out even better than it looks. My friend, Nancy, served it the other night along with beef tenderloin, and her friends raved about it. You can also add chicken or shrimp if you want to add extra protein. Also, feel free to prepare the beets, potatoes, corn and salad dressing ahead of time so all you have to do is assemble the ingredients.