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Market District Recipes: Winter Salads

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(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

Just because we’re mired in winter doesn’t mean you can’t enjoy a fresh salad that reminds you of warmer times. Here are three winter salad recipes from the Giant Eagle Market District:

Baby Beet Salad

Compliments of Market District Chef Benjamin D’Amico

Serves: 4 Prep Time: 30 min. Cooking Time: 45 minutes

Ingredients:

  • 3 bunches Baby Beets (Variety: Striped, Red, & Golden)
  • ½ cup Goat or Ricotta Salata Cheese, crumbled
  • 1 ½ cup Baby Kale, Baby Greens, or Field Greens
  • 2 tbsp Sunflower Seeds or Pistachios
  • Garnish Caramelized Onions or Shallots (Optional)
  • Garnish Honey, drizzled
  • Vinaigrette:
  • ¼ cup Honey
  • 1 tbsp Lemon Juice
  • 1 tbsp Dijon Mustard
  • ¼ cup White Balsamic Vinaigrette
  • ¾ cup Olive Oil, Market District
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Fresh Cracked Black Pepper

Directions:

1. Prepare the beets by washing them thoroughly under cool water. Pat dry with a paper towel. Cut off the beet greens, about ½ inch from the top. Baby beet greens are great in salads or lightly sautéed.

2. Once the beets are cleaned and dried, simply toss the beets in a mixing bowl with about 1 tbsp of olive oil and a pinch of kosher salt. Place the beets onto an oven safe cooking dish.

3. Heat the oven to 375° F. Roast the beets in the oven for 20 minutes or until they are just fork tender.

4. Once the beets are fork tender, remove from the oven, and allow to cool for about 20 minutes, before peeling.

5. Once the beets are cooled use a vegetable peeler or the back of a spoon to remove the skin, then take a pairing knife and remove the tops and bottoms of the beets.

6. For the vinaigrette combine all the ingredients except the olive oil together in a bowl.

7. Slowly whisk in the olive oil to make a temporary emulsion. Then add the salt and pepper to taste.

8. Once the beets are cooled and peeled cut the beets into either halves or quarters.

9. Place a bed of greens on a plate, arrange the beets on the lettuce, top with goat cheese and sunflower seeds, and drizzle with the honey vinaigrette and some additional honey if desired.

Braised Winter Greens

Compliments of Market District Chef Benjamin D’Amico

Serves: 6-8 Prep Time: 20 min. Cooking Time: 45 minutes

Ingredients:

  • 3 bunches Beet Greens (Tops), cut into ½ inch slices
  • 3 bunches Chard, cut into ½ inch slices (Any variety: Rainbow, Swiss, Red)
  • Note: Any type of dark leafy greens work: Turnip, mustard, collards, etc.
  • ¼ lb Bacon, thick sliced
  • 1 each Onion, thinly sliced
  • 3 tbsp Garlic, minced
  • ¼ cup Honey or Granulated Sugar
  • ½ cup White Balsamic or Apple Cider Vinegar
  • ¼ cup Olive Oil, Market District
  • 2 tbsp Butter
  • ½ tbsp Kosher Salt
  • 1 tsp Fresh Cracked Black Pepper
  • 1 tsp Crushed Red Pepper

Directions:

1. In a large pot melt butter and olive oil on medium heat.

2. Sauté the bacon and onions for 5-7 minutes until the bacon fat is rendered.

3. Add the garlic and crushed red pepper and sauté for an additional 30 seconds.

4. Add the chopped up greens and allow to cook for about 5 minutes, stir, then allow to sit.

5. Add the sugar/honey and vinegar then stir.

6. Turn the heat to low and continue this stir every 5-8 minutes, do this until the greens start to turn dark green.

7. Allow to simmer for an additional 20 minutes or until the greens are fork tender.

8. Season with salt & pepper and serve.

Roasted Beet Salad with Honey-Feta Vinaigrette & Baby Arugala

Compliments of Market District Chef Benjamin D’Amico

Serves: 6-8 Prep Time: 30 min. Cooking Time: 45 minutes

Ingredients:

  • 1 ½ lbs. Whole Red Beets, Fresh (Canned whole beets work equally well)
  • ½ cup Feta Cheese, Crumbled
  • 1 ½ cup Baby Arugala
  • Vinaigrette:
  • 1 tsp Shallot, Minced
  • 1 tsp Garlic, Minced
  • 1 tbsp Dijon Mustard
  • 1/8 cup + 2 tbsp Blueberry or Raspberry Vinegar
  • 1 ½ tbsp Honey
  • ¼ cup + 1 tbsp Olive Oil, Market District
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Fresh Cracked Black Pepper

Directions:

1. Prepare the beets by washing them thoroughly under cool water. Pat dry with a paper towel. Cut off the beet greens, about ½ inch from the top. Don’t throw these away, just dry them and toss them in with a nice green salad or sauté them with a little bit of bacon and butter.

2. Once the beets are cleaned and dried, simply toss the beets in a mixing bowl with about 1 tbsp of olive oil and a pinch of kosher salt. Place the beets onto an oven safe cooking dish.

3. Heat the oven to 375° F. Roast the beets in the oven for 45 minutes or until they are just fork tender.

4. Once the beets are fork tender, remove from the oven, and allow to cool for about 20 minutes.

5. Once the beets are cooled use a vegetable peeler to remove the skin, then take a pairing knife and remove the tops and bottoms of the beets.

6. For the vinaigrette combine the garlic, feta cheese, shallots, honey, Dijon mustard, and raspberry vinegar together in a large mixing bowl and mix together.

7. Slowly whisk in the olive oil to make a temporary emulsion. Then add the salt and pepper and continue to mix for an additional minute or so.

8. Once the beets are cooled and peeled cut the beets into quarters or medium sized pieces.

9. Mix the beets and the honey-feta vinaigrette together.

10. Toss in the baby arugala and top with a little extra feta cheese.

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