Kutztown home cook Susan Bickta’s Roasted Beet Salad With Honey Dijon Vinaigrette recipehas been named a runner-up in the Get Fresh: Veggie Favorites! Contest and been awarded a blue ribbon atJust A Pinch Recipes, a recipe and coupon social network for home cooks at www.justapinch.com.
Bickta’s Roasted Beet Salad With Honey Dijon Vinaigrette was named a winner byJust A Pinch Food Editor Janet Tharpe. To land the award, Bickta served up a fullflavoreddish that was both tasty and easy to prepare.
“This delicious salad is a combination of three of my favorite salads. I almost called it “bejeweled roasted beet salad” because of all of the jewel-tone colors!”
Bickta is one of 29 Kutztow n area residents sharing recipes with the social network,which in just two years has become the largest database of user-posted recipes…anywhere. On the site, users can post their ow n “family tested and approved” recipes and try recipes submitted by others, use a menu planner and grocery list,create custom cookbooks, print hundreds of grocery coupons, enter recipe contestsand join discussion groups. They may also use Pinch It!, a robust site feature thatallows users to capture and share recipes from virtually anywhere online with a simple click and seamlesslyintegrate them into their digital recipe boxes. These features allow home cooks to build relationships virtually,as if they are sitting around one big kitchen table.
“We continually add new features to the club based on the feedback of our members,” says Just A Pinch FoodEditor Janet Tharpe. “It’s because of people like Susan Bickta, w ho is proud to share her family’s favoriterecipes w ith other home cooks, that the club has become so popular and is grow ing so fast.”
Founded in 2010, Just A Pinch Recipes offers free memberships and premium perks. Join us in the kitchen atwww.justapinch.com.
Roasted Beet Salad With Honey Dijon Vinaigrette
Susan Bickta (Kutztown)
1/3 c vegetable oil
1/4 c apple cider vinegar
3-4 tbsp honey
1 tsp stone ground dijon mustard
1 clove garlic, smashed and minced
4 medium golden beets, tops removed and scrubbed
2 medium red beets, tops removed and scrubbed
1-2 Tbsp vegetable oil
1/4 c diced red onion
1/2 c sweetened dried cranberries
1 c baby spinach, packed
1/2 c toasted pecans
1/2 c gorgonzola crumbles
To make vinaigrette: put oil, vinegar, honey, mustard and garlic in a jar with a tight fitting lid. Shake wellto mix. Set aside.
Preheat oven to 400 degrees F. Place golden beets on a large piece of aluminum foil and drizzle with oil.
Wrap tightly, making a packet. Place on a baking sheet. Do the same with the red beets. Roast for 1 hourto 1 hour 15 minutes or until knife inserted in largest beet meets no resistance. Remove from oven andcool.
Remove skins by rubbing off with hands under a stream of cool water.
To make salad: roughly chop beets into bite size chunks. Place in a large bowl. Add the onion, driedcranberries, spinach, pecans and gorgonzola. Give the vinaigrette another shake to mix well then pourover beet mixture in bowl. Toss gently to combine.
Note: To toast pecans - place in a single layer on a large non-stick baking sheet and bake at 350 degreesF. For 10-12 minutes, stirring often to prevent burning, until toasted and fragrant.