Table for Two

These three simple yet sumptuous courses will turn up the volume of your Valentine dinner
Vero Feb10

 

There’s nothing better than a cozy, intimate dinner at home – especially when it’s thoughtfully prepared by someone you love. In honor of Valentine’s Day, we’re helping you create a three-course meal impressive enough to rival your favorite romantic restaurant, all from the comfort of your own kitchen. Light some candles, put on some music and pour a glass of your finest bubbly, because these recipes will have you falling in love at first bite.

The key to cooking a “fancy” romantic dinner at home? Don’t make it so difficult on yourself that you’ll wish you’d gone out to eat. There are plenty of delicious, visually interesting dishes you can make without a whole lot of fuss. Most of the preparation can be done in advance, so by the time dinner rolls around you’ll actually be able to enjoy both the meal and your loved one’s company.

 

Roasted Beet Salad

Servings: 2

The beets can be roasted, peeled and sliced up to three days ahead of time and refrigerated in an airtight container. Just before serving, simply dress the arugula and plate the salads.

  • 3 medium red or yellow beets, scrubbed clean
  • 3 cups arugula
  • 4 ounces goat cheese, crumbled
  • 1/4 cup shelled pistachios
  • For the dressing:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Preheat oven to 425 F.

Wrap each beet in aluminum foil and place on a baking sheet. Roast about 45 minutes to an hour, until tender. Insert a sharp knife through the foil to test for doneness; it should cut through the beet with no resistance. Let the beets sit until cool enough to handle, then peel and slice into 1/4-inch-thick circles. Set aside.

To make the dressing: In a medium bowl, whisk together the olive oil, vinegar, honey and mustard until fully combined. Season with salt and pepper to taste.

Add arugula to the bowl with the dressing and toss to coat.

Divide the sliced roasted beets between two salad plates, arranging them in a single layer around the edge of each plate, leaving a small space in the center. Place a handful of the dressed arugula at the center of each plate inside the circle of beets. Top with crumbled goat cheese and pistachios and season with more salt and pepper to taste.

Categories: Local Flavor