Beet salad with radishes and dill

Here is a colorful salad for you. It goes well with any roasted meat, like chicken, pork chop or fish.  But it also goes well with rice, pasta, or roasted potatoes.  Enjoy!

2 cups cooked colorful beets
1 cup sliced radishes
1 tbsp chopped dill
1 green onion
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Salt and pepper to taste
 
5 whole colorful beets, peeled, washed and sliced.  Place the sliced beets on the cookie sheet and drizzle with olive oil, salt and pepper.  Toss them together till well coated.  Put them in the preheated over at 425°F and roast till slightly crisp and soft.  Remove from the oven and let them cool.
 
In a bowl place the cooked beets, add the sliced radishes, the chopped green onion, and the chopped dill.  Toss together.  Add the extra virgin olive oil and balsamic vinegar.  Taste if the salad needs any more salt or pepper and add accordingly.  Serve and enjoy!
 
Nutrition Facts
Servings 19.0
Amount Per Serving
calories 16
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 47 mg
Potassium 90 mg
Total Carbohydrate 2 g
Dietary Fiber 1 g
Sugars 1 g
Protein 0 g
 

Melitzanosalata-Roasted Eggplant Spread

Roasted eggplant in the oven, then peeled and smashed into a spread.
This is an excellent appetizer for dinner parties but it’s also great to have as a side salad during Lent. My mother used to put sliced tomatoes in this dish and we would have it as a salad. The roasted process can also be done in the bbq. Enjoy!

Ingredients (Makes 14 servings appr. 3 oz each or 2.5 tbsp.)
2 eggplants
2 tbsp. chopped shallots
2 tbsp. extra virgin olive oil
2 tbsp. chopped parsley
1/4 tsp. salt
1/2 tsp. crushed garlic

Directions

Wash and pat dry the eggplants. Prick with the fork and place on a cookie sheet lined with foil. Roast in a 425° F oven for one hour till soft and looks shriveled up. Let them cool. Peel the eggplants and place in a dish. Smash them with a fork. Add the shallots, parsley, 1 ½ tbsp. extra virgin olive oil, salt and crushed garlic. Blend together. Drizzle with the remaining extra virgin olive oil. Serve with pita bread or crackers.

Nutrition Facts
Serving Size 2.917 oz (82.7g)
Amount Per Serving
Calories 38
Calories from Fat 19
Total Fat 2.1g
Saturated Fat 0.3g
Cholesterol 0mg
Sodium 45mg
Potassium 187mg
Total Carbohydrates 4.9g
Dietary Fiber 2.8g

The eggplant out of the oven

The eggplant peeled.  Cut off the stem before smashing

The final product.  Enjoy!

Roasted Balsamic Brussels sprouts

Oven roasted brussel sprouts in balsamic vinegar and extra virgin olive oil. 

Here is a dish that I make quite often to accompany fish, chicken pork or meat.  Sometimes I will sprinkle the brussel sprouts with walnut halves or quarters and let them caramelize in the oven along with the brussel sprouts.  Other times I will substitute the balsamic vinegar with lemon juice and olive oil.  It tastes equally good.  Or I will add some broccoli to the mix.  

You can substitute frozen brussel sprouts instead of fresh, but you will have the thaw them out before putting them in the oven, as with any other frozen vegetable.  They will caramelize better when they are thawed out.  Enjoy!

Makes 6 servings approximately 6 oz.

2 lbs fresh brussels sprouts
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
Salt and pepper to taste

Clean and wash the fresh Brussel sprouts. Toss them in the olive oil, balsamic vinegar, salt, and pepper. Coat them well. Place them in a cookie sheet in one layer and bake them in a 450° oven for about half hour, till caramelized.

Nutrition Facts
Serving Size 6.004 oz (170.2g)
Amount Per Serving
Calories 139
Calories from Fat 80
Total Fat 8.9g
Saturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 38mg
Potassium 595mg
Total Carbohydrates 13.9g
Dietary Fiber 5.7g
Sugars 3.3g
Protein 5.2g