Tag Archives: salad

Roasted Beet Salad with Goat Cheese and Balsamic Dressing from Everyday Good Thinking, the official blog of @hamiltonbeach

The beetroot has a lot of nicknames: beets, garden beets, red beets, golden beets, or, in more scientific terms, beta vulgaris. Beets are a root vegetable available year-round in many climates, but most abundant during the summer and fall months. Beets come in a variety of colors and can be eaten raw, juiced, roasted, boiled, pickled, sautéed or steamed.

Roasted Beet Salad with Goat Cheese and Balsamic Dressing from Everyday Good Thinking, the official blog of @hamiltonbeach

Although often overlooked, the greens of the beet can also be cooked and eaten. The greens contain more vitamin A, potassium, iron and calcium than the root and usually come attached when purchased at farmers markets and most grocery stores. The taste is similar to spinach.

Roasted Beet Salad with Goat Cheese and Balsamic Dressing from Everyday Good Thinking, the official blog of @hamiltonbeach

When selecting beets, look for those less than three inches in diameter. Beets larger than this can be fibrous or woody in texture. Firm and fresh roots are ideal; avoid buying any that appear to be dry. According to our Test Kitchen experts, “you can achieve maximum storage time and maintain the beet’s moisture by trimming the greens, leaving at least 1-2 inches of stem. Store the unwashed beets in plastic bags in the crisper drawer of your refrigerator. Cut a small hole in the bag to prevent condensation build up which can cause spoilage. Stored properly, beets can last up to three weeks. To store the greens (don’t throw them out!), put them in a separate bag and they will last about four days.”

Roasted Beet Salad with Goat Cheese and Balsamic Dressing from Everyday Good Thinking, the official blog of @hamiltonbeach

We love beets served on salads with goat cheese just as much as we love them plain, roasted with garlic and salt. We encourage you to get creative and try out a few different preparations so you can find what you like the best.

Roasted Beet Salad with Goat Cheese and Balsamic Dressing from Everyday Good Thinking, the official blog of @hamiltonbeach

 


Roasted Beet Salad with Goat Cheese and Balsamic Dressing
SERVES: 4

Ingredients
2 pounds fresh beets, trimmed
Olive oil
Sea salt
1/2 cup olive oil
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 package (14 oz.) mixed salad greens
2 large oranges, peeled, sectioned and cubed
1 container (4 oz.) crumbled goat cheese
1 cup toasted walnuts
Instructions
Preheat oven to 450°F.
To roast beets, place each trimmed beet on a square of aluminum foil. Brush the beets with olive oil and sprinkle with sea salt. Wrap the beets and place on a baking sheet.
Bake for 45 minutes to 1 hour or until beets are tender.
Remove beets from oven and let stand 10 minutes to cool. Peel beets by rubbing the skin with a paper towel. Chill and cut in cubes.
To make dressing, add 1/2 cup olive oil, balsamic vinegar, salt and pepper to jar of a single-serve blender. Blend until smooth.
On salad plates arrange salad greens, beet and orange cubes. Sprinkle with goat cheese and walnuts. Drizzle with balsamic dressing.
Everyday Good Thinking http://everydaygoodthinking.com/

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Easy Reach Toaster Oven from Everyday Good Thinking, the official blog of @hamiltonbeach

 

The Easy Reach™ 4-Slice Toaster Oven can help you in countless ways around the kitchen while saving space and time. The removable Easy Reach™ roll-top door offers better access to food and easy cleaning, while the front-access crumb tray slides out for quick cleanup. Toast, bake or broil, and you’ll be thrilled with the results.

 

HB_SmoothieLife_Blog_Sidebar_1Don’t let its space-saving design fool you. The versatile blending container functions as a mixing jar one minute and doubles as a portable travel mug with attachable drinking lid the next. For a lightweight, easy-to-use, inexpensive personal blender, the Hamilton Beach® Single-Serve Blender is well worth the investment. Just imagine all the recipe possibilities, extra storage room and money you’re saving.



Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeachChristine Pittman of Cook the Story loves to provide recipes for quick weeknight meals so home cooks can have more precious time with their families. She also loves to create easy appetizers, quick desserts and simple dishes for entertaining, so readers can spend more time having fun and less time doing prep work. She can be found on Facebook, Twitter, Pinterest and YouTube.

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

One of the first things we bought when we moved into our small basement apartment in Toronto was a counter top electric grill. We didn’t have much outdoor space for grilling and we knew we didn’t want to give up grilling quick dinners. A year later we bought a small house with a yard and I assumed our counter top grill would go to the basement to collect dust. I was wrong. We tried to shovel our back patio whenever it snowed, but after a couple of storms we gave up and our grill was buried. So I dusted off that counter top grill and we were cooking again in no time.

Recently, Hamilton Beach sent me the Searing Grill to test out. It brought back good memories of the first years living with my husband. We quickly discovered this new grill is far better than the one we had back in Toronto, and it’s dishwasher-friendly, which makes cleanup simple. It can get up to a really high temperature which is perfect for burgers, steaks and chicken. It’s that intense heat that gets you great grill marks on the veggies and cheese in the salad I’m sharing with you today.

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

The thing I like best about this grill is the non-stick cooking surface. It’s perfect for grilling cheese.

Do you know about grilling cheese? There are certain varieties of cheese that get soft but not messy, drippy or gooey when heated. The two I use most often are halloumi, a Greek variety, and queso para freir, a Mexican frying cheese. It’s always a bit risky to put these cheeses on your regular outdoor grill as I’ve had them stick and leave a coating behind on the grates. But they don’t stick at all to the Searing Grill grate. They cook perfectly with beautiful grill marks on the outside and a soft, oozing texture on the inside.

For this salad, I grilled summer vegetables and let them come to room temperature on the counter while I grilled the Mexican frying cheese. To serve, just pile the veggies onto some greens and add the dressing and fried cheese. To make the dressing, mix bottled ranch dressing with bottled barbecue sauce. The barbecue sauce adds an extra summery touch to the salad.

This salad is so good. I wish it hadn’t taken me so long to come up with it. I know we would have been eating it weekly from our Toronto days until now. Oh well, I guess we’ll just have to start today!

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

To enter to win a Hamilton Beach Searing Grill of your own, visit my blog, Cook the Story today. Here’s my Salad with Grilled Vegetables and BBQ Ranch Dressing recipe for you print and use all summer long.


Salad with Grilled Vegetables and BBQ Ranch Dressing
SERVES: 4

This salad has grilled vegetables, Mexican frying cheese and a BBQ ranch dressing. It's perfect as a side dish or appetizer in the summer! Note that you can substitute Italian dressing for the ranch for an equally delicious twist.
Ingredients
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 Tbsp. dijon mustard
½ tsp. salt
¼ tsp. pepper
12 asparagus spears, trimmed
6 large cherry tomatoes
1 small summer squash sliced in ¼ in. rounds
2 portobello mushrooms, stem removed
8-½ inch slices of queso para freir (Mexican Frying Cheese)
6 Tbsp. ranch dressing
2 Tbsp. barbecue sauce
8 cups of salad greens
Instructions
Preheat Hamilton Beach Searing Grill to SEAR temperature. Mix red wine, olive oil, dijon, salt and pepper together in a large bowl. Add the asparagus, tomatoes, squash and mushrooms, and stir with tongs to coat evenly. Transfer the vegetables to the preheated grill. It’s okay if things overlap a bit. Add the queso slices to the remaining vinaigrette and turn to coat, then set aside.
Grill the vegetables until there are grill marks on the underside, about 3-5 minutes. Flip, and cook until more grill marks appear, another 3-5 minutes.
Mix the ranch dressing and barbecue sauce together in a small jar or bowl.
Remove squash, tomatoes and asparagus from the grill and set aside on a plate. Flip the mushrooms again and let them continue to cook.
Put cheese on grill just until it has grill marks on the underside, about 1-2 minutes. Flip and cook until grill marks appear, 1-2 minutes more. Transfer to a cutting board and cut each slice into 5-6 pieces. Remove mushrooms from grill and cut them into ½ inch slices. Cut tomatoes in half.
Put 2 cups of salad greens on each plate. Drizzle each with 2 tablespoons of the BBQ ranch dressing and top with ¼ of the veggies and grilled cheese.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Searing Grill @hamiltonbeach

 The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.

 



Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach

 Jennifer Fisher of The Fit Fork is an award-winning recipe creator, food & fitness blogger, healthy cooking coach, spokesperson and competitive runner. Jennifer offers ways to quickly and confidently prepare healthy, well-balanced meals with delicious taste. She can be found on Facebook, Twitter, Pinterest and Instagram.

Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach

When it comes to preparing fast and flavorful meals that support my family’s active lifestyle, grilling is my go-to cooking method. Grilling allows me to create delicious dishes that bring out the natural goodness of lean proteins and fresh seasonal produce instead of covering it up with bad-for-you sauces and breading. My recipe for Seared Beef & Mango Thai Noodle Salad is a light and healthy entrée that makes the most of nature’s abundance – and my time!

Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach

I have always enjoyed grilling out in the backyard, but often the weather or busy weeknights make this option less than ideal. In these cases, my Searing Grill from Hamilton Beach comes to the rescue, getting the job done quickly and with very little clean up because the grates can be popped in the dishwasher. Whether I’m in my own kitchen or making dinner in our vacation home, the portable Searing Grill is a proven performer – which is more than I can say for a charcoal grill bombarded by ocean breezes.  

Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach

Lean beef is one of my favorite meats to grill and I have come to rely on the protein, iron, B vitamins and other essential nutrients to support my performance and recovery as a competitive runner and fitness enthusiast. These nutrients are also vital for the brain and muscle power of my three growing boys. I used top sirloin in my salad because it’s one of the leanest cuts around, with 6.5 grams of fat per 3 oz serving – earning it the Heart Check-Mark, an endorsement by the American Heart Association.

Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach

When grilling a steak it’s important to get a hot sear on the outside; this process locks in tenderness, enhances flavor and makes appetizing grate marks on the outside. This technique is super simple to achieve with the Searing Grill. Just remember to only flip the steak once halfway through cooking and allow the meat to rest for 5-10 minutes before slicing.

The juicy beef, sweet mango (grilled fruit is delicious) and cool crisp vegetables are easy to prepare, and it’s inviting enough to serve for an impromptu patio party this time of year. Another perk is the thread-thin rice noodles only need to soak in water for a few minutes, meaning the oven and stovetop won’t warm up the house – and that’s a cool thing in the heat of summer!

Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach


Seared Beef & Mango Thai Noodle Salad
SERVES: 4

Ingredients
1 ½ tablespoons fish sauce
1/3 cup reduced-sodium soy sauce
3 tablespoons olive oil
2/3 cup fresh lime juice
2 teaspoons hot red chili pepper sauce (like sriracha)
1 teaspoon red pepper flakes
1 pound top sirloin steak, 1” thick
4 ounces dried brown rice vermicelli noodles
1 mango, peeled and cut into ½” thick spears
1 bunch green onions, trimmed to 6”
½ English cucumber, thinly sliced
½ red onion, peeled and thinly sliced
½ red bell pepper, seeded and thinly sliced
¼ cup chopped fresh basil leaves, packed
¼ cup chopped fresh cilantro leaves, packed
Lime slices
Instructions
In medium bowl, whisk together fish sauce, soy sauce, olive oil, lime juice, red chili sauce and red pepper flakes.
Place sirloin steak in plastic zip-top bag and pour in approximately ½ cup of soy sauce mixture; reserve remainder for salad dressing. Marinate steak in the refrigerator for 30 minutes.
Soak brown rice noodles in a large bowl of hot water for approximately 5 minutes or until softened enough to eat. Drain and rinse with cool water.
Remove steak from bag and discard marinade. Set Searing Grill to “SEAR” setting and wait for green indicator light. Place steak on grill; lower lid.
Grill steak approximately 4 minutes per side, flipping once to create distinct sear marks. Remove steak from grill when desired doneness is reached; allow to rest on platter for 5 -10 minutes.
While steak is resting, grill mangos on “SEAR” setting for 2 minutes per side and green onions for 1 minute per side.
Toss together noodles, cucumber, onion, pepper, basil and cilantro with reserved dressing.
Slice the steak very thinly across the grain and place over noodle mixture on platter. Garnish with lime slices and serve.
Notes
The USDA recommends you “cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.”
Everyday Good Thinking http://everydaygoodthinking.com/

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The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.

 

#grillit @hamiltonbeach



We’ve got the perfect side dish for your Easter or Passover dinner, and it’s one even the staunchest asparagus detractors will enjoy (or at least try.) Roasted Asparagus Salad with Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach

The first thing you’ll need to prep is the vinaigrette – the single serve blender is perfect for making dressing. In fact, I have one jar reserved for smoothies and one exclusively for mixing dressings.

We find roasting the asparagus in olive oil and sea salt dramatically enhances the flavor, but since springtime is finally here, you’re probably itching to take your meal prep outside. Asparagus tastes great grilled or roasted in foil packets. Either way, the blue cheese vinaigrette is what really makes this salad sing.Roasted Asparagus Salad with Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach

Once the asparagus starts to become tender, place about a dozen spears on individual plates and drizzle with the vinaigrette. Add the finishing touches of walnuts, fresh dill and some of the extra blue cheese you have leftover. And don’t forget to bring the blender jar with extra dressing to the table – believe me, people will want seconds and the travel lid makes it easy to serve. Or you can put it into a dressing decanter, as in the photo below.Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach

This salad is a nice accompaniment to ham, steak or lamb, or you could enjoy it as a standalone lunch. Leftovers are equally delicious served cold, and the blue cheese vinaigrette can be used on a garden salad or as veggie dip.

Roasted Asparagus Salad with Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach


Asparagus Salad with Blue Cheese Vinaigrette
SERVES: 8

Ingredients
1/2 cup apple cider vinegar
1/2 cup fresh dill
3 Tablespoons Dijon mustard
1 Tablespoon honey
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 cups vegetable oil
3/4 cup crumbled blue cheese
2 pounds asparagus, trimmed
Olive oil
Sea salt
Thin blue cheese slices
Toasted chopped walnuts
Fresh dill
Instructions
Place vinegar, dill, mustard, honey, salt and pepper in blender jar.
Cover and pulse a few times, then blend on HIGH for 1 minute, gradually adding oil until mixture is slightly thickened.
Stir blue cheese into the oil mixture until well blended. Refrigerate until ready to serve.
Preheat oven to 400°F.
Place asparagus in a single layer in a 13x9-inch baking pan. Drizzle with olive oil and sprinkle with sea salt. Roll pan both and forth until asparagus are coated with oil. Bake 20 minutes or until tender-crisp.
Drizzle asparagus with Blue Cheese Vinaigrette Dressing, top with blue cheese slices, toasted walnuts and fresh dill.
Notes
Test Kitchen Tip: Save time by roasting asparagus ahead and refrigerating. They taste great served cold with dressing. Use any leftover dressing on a garden salad.
Everyday Good Thinking http://everydaygoodthinking.com/

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Butternut squash is one of my all-time favorite foods. I didn’t discover it until I was an adult, but it quickly became a household staple throughout the fall and winter months. Butternut squash is widely available at supermarkets and farmers markets, and it is an affordable fruit that can be prepared in many ways. While I really love summer produce, I love butternut squash so much, I almost don’t miss my tomatoes.

This warm dish features roasted butternut squash, which gives structure to the salad. Quinoa is the main protein, and it absorbs all the wonderful flavors of the dressing – a little spice, a little zing and a little sweetness. Kale and radicchio offer pops of bright green and purple that compliment the rich orange of the squash. The finished salad is so beautiful it could be served as a main dish for the most critical of company, but it’s just as good for dinner with the family and as leftovers the next day.  

Quinoa Facts and Information from the Test Kitchen:

  • Contrary to what many assume, quinoa is a seed, not a grain.
  • Always rinse quinoa before cooking. Quinoa has a bitter coating that can change the flavor of a recipe if not rinsed.
  • Fine mesh strainers are the best to rinse this seed before cooking.
  • Quinoa cooks quickly. Add 2 cups of water and 1 cup rinsed quinoa, to a medium saucepan. Bring to a boil; reduce to a simmer. Cover and cook 15 minutes.
  • Use the same fine mesh strainer to thoroughly drain the quinoa. It holds water and, if not properly drained, will water down the flavors in your recipe.
  • Let the cooked quinoa rest for 5 to 10 minutes to completely dry before adding to a recipe.

Butternut Squash Kale Quinoa Salad from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Warm Butternut Squash and Quinoa Salad
SERVES: 8

Ingredients
1 1/2 lbs. butternut squash, peeled and cut into 1-inch cubes
2 Tablespoons vegetable oil
2 1/2 teaspoons Jamaican Jerk Seasoning, divided
Dressing
1 small onion, peeled and quartered
1 clove garlic, peeled
1/4 cup vegetable oil
1/4 cup apple cider vinegar
1/4 cup hot mango chutney
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Salad
3 cups shredded kale
1 cup shredded radicchio
1 cup quinoa, cooked
1/2 cup toasted walnuts, chopped
Instructions
Preheat oven to 425°F. Line a 15x10x1-inch baking pan with aluminum foil and spray with nonstick cooking spray.
Add squash, oil and 2 teaspoons Jamaican Jerk Seasoning; stir until squash is coated.
Bake for 15 to 20 minutes or until fork tender.
Dressing
Add onion and garlic to food processor bowl. Pulse until chopped.
Add 1/2 teaspoon Jamaican Jerk Seasoning and remaining Dressing ingredients to food processor bowl.
Process until blended.
Salad
Toss squash, dressing, kale, radicchio and quinoa in a large bowl until blended.
Sprinkle with walnuts before serving, if desired.
Notes
Quinoa can be cooked in a rice cooker. Use 1 cup quinoa with 2 cups of water.
Everyday Good Thinking http://everydaygoodthinking.com/

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