Saturday, April 6, 2013
Spicy Beet, Leek & Walnut Salad-- I Heart Cooking Clubs
Here I am--participating in "I Heart Cooking Clubs" once again. It's been over a year, but I really wanted to try it again, but... (and this is the nice thing about I Hearts Cooking Clubs---no pressure at all. Thank you, thank you IHCC) I will probably only be participating every other week. I can't keep up with the mega food bloggers. I wish I could, but I just can't.
So, here we are, week one and it is anything goes to welcome the new chef: Yotam Ottolenghi. (only new to me and to IHCC). (Check out IHCC to learn more about him--it should be an interesting 6 months. I bought one of his cookbooks --Jerusalem-- and it is gorgeous! Lots of veggies and healthier meals. I hope the Handyman can handle this. He's pretty much a meat and potatoes kinda guy)
My 'anything' goes is a beet salad. I wasn't as organized as I had wanted to be so I was at the market at 7am this morning, trying to find what I needed. We both like beets, so I figured this was quick and easy. To be honest, I didn't think we would like this. I was just doing it because I really wanted to participate in IHCC from the beginning.
But guess what? I really did like it. We both did. It's just a slightly spicy dressed cold beet on arugula with some leeks and walnuts and pomegranate seeds. (there really were a lot of walnuts in there, hiding, I suppose, under the beats)
I followed the recipe except for a couple of things in the dressing...it called for walnut oil, but I didn't want to spend $8.99 for 1/2 tsp walnut oil. I just used a little extra peanut oil.
And tamarind water. I had to Google it to see what it was, and then Google how to make a substitute for it. It said to use lemon or lime juice with a couple of pinches of brown sugar. So, that's what I did.
I think it turned out great.
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