Tuesday, 2 August 2011

Beet the Heat

Living in Victoria, BC this year, I had practically forgotten what summer felt like. It feels a lot like spring feels like year round here and while I do miss the summer, I do not miss the harshness of the Halifax winters.

So when the heat rolls around here and I haven't been expecting it, I both love and hate it. I miss the summer but I'm not used to the heat, so the oven stays off and the BBQ goes on.

Here's a delicious salad I made to star in the this weather. And if it's cooler out, bake the beets in two small baking dishes. The oven really crisps up the bit of beet greens and adds a delicious texture!

Beat the Heat Beet Salad

  • small golden beets
  • small purple beets
  • medium red peppers
  • 1/2 package Philadelphia Light Cream Cheese
  • 2 tbsp. of olive oil
  • 1 tbsp. of balsamic vinegar
  • 1 tbsp. of lemon juice
  • 1 tsp. of sugar
  • 1 pinch of salt and pepper
  1. Slice all beets in half and remove most of the beet greens. Leave an inch of so on top for texture if you like.
  2. Place golden beets on a piece of aluminum foil. Toss with a bit of salt and pepper as well as a tablespoon of water and fold into a packet.
  3. Place purple beets on a separate piece of aluminum foil. Toss with a bit of salt and pepper as well as a tablespoon of water and fold into a separate packet so that the colours so not bleed together.
  4. Place packets on your BBQ on medium heat and cook until beets are cooked through, about 30 - 45 minutes.
  5. While beets are cooking, roast your red peppers on the other side of the BBQ on high. Let the skin char and the pepper soften. This should take about 30 minutes.
  6. Also while your beets are cooking, prepare your Philadelphia Light Cream Cheese and salad dressing. Cut your Philadelphia Light Cream Cheese into small chunks and set aside. Combine olive oil, balsamic vinegar, sugar, and lemon juice in a small bowl for your salad dressing and set aside.
  7. Once beets are cooked and peppers are charred and softened, remove from the BBQ. Peel the charred skin off the pepper with your fingers and slice into thin slices. Brush the beet skin off the beets with a paper towel.
  8. Divide the beets, red pepper slices, and Philadelphia Cream Cheese chunks onto four salad plates and drizzle dressing on top. Enjoy!

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