You know it’s a good weekend when you satisfy a range of cravings. And that’s exactly what I did. Despite the cold and rain, my friend and I ventured out of the house to:
- Purchase an assortment of treats from Arsicault Bakery
- Enjoy a multi-course lunch (fried wrapped spring rolls, fried rice ball salad, Lao’s noodle soup, pad se-ew and the “house special” (battered catfish, eggplant and basil)) at Champa Garden
- Pick up two stuffed pies from Zachary’s Chicago Pizza
I also tried two new recipes – and both were phenomenal. Jordan Smith’s layered fig and thyme cornmeal scones were fun to shape and bake and, more important, incredibly light and tender. But Giada De Laurentiis’ roasted beet and kale salad was the real sleeper.
The colorful creation explodes with flavor, thanks to the addition of bright citrus, briny olives, buttery goat cheese and roasted hazelnuts. Just as Giada explains, “It’s got a lot going for it.”
Recipe adapted from Giadzy.
Roasted Beet and Kale Salad
Makes 4 servings
Ingredients
- 6 red and golden beets, washed
- 6 garlic cloves, smashed
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 5 tablespoons olive oil, divided, plus more for finish
- 2½ teaspoons kosher salt, divided
- 1 bunch radishes, stems and leaves removed
- 1 orange
- 2 teaspoons apple cider vinegar
- ⅓ pound lacinato kale, ribs removed and leaves cut crosswise into ¼"-thick pieces
- ¼ cup pitted green olives, like Castelvetrano or Frescatrano, torn into ½" pieces
- ¼ cup goat cheese crumbles
- ¼ cup roasted hazelnuts, roughly chopped
Instructions
- Preheat oven to 350 degrees.
- Place beets, garlic, thyme and rosemary on a piece of foil. Drizzle with 2 tablespoons olive oil, season with 1 teaspoon salt and fold to enclose; transfer to one side of a baking sheet. Place radishes on a piece of foil, drizzle with 1 tablespoon olive oil and fold to enclose; transfer to the other side of the baking sheet. Bake beets and radishes at the same time for 30 minutes. Remove radishes from the oven and continue to bake beets for another 30 minutes or until fork tender. When beets are cool enough to handle, rub off skins and cut into ¾" pieces. When radishes are cool enough to handle, cut in half lengthwise. Set aside.
- Use a microplane or fine grater to remove the zest from the orange and transfer to a large bowl. Supreme and roughly chop half of the orange; transfer to a small bowl and set aside. Squeeze the juice from the other half of the orange and transfer to bowl with orange zest.
- Add apple cider vinegar and remaining 2 tablespoons olive oil and 1½ teaspoons salt to bowl with orange zest and juice and whisk until emulsified. Add prepared beets and radishes and kale and toss to combine; let sit for 10 minutes. Arrange on a serving platter and top with prepared orange segments, olives, goat cheese and hazelnuts. Drizzle with olive oil and serve at room temperature.
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