My name is Jan Greco, welcome to my kitchen…
I come from a long line of women who show their love through food. It’s probably not a coincidence that my interest in cooking really took off after my son was born. I don’t consider myself a “foodie”; in my opinion that term rings of pretension and elitism. Rather I’m a girl who enjoys making and eating good food. I love going to the farmers market with my family on Saturday mornings and I just recently discovered the joys of raised bed gardening. So if you’re like me and enjoy shopping for the ingredients almost as much as preparing the meal, then greetings soul-sister. (But be forewarned… If we should meet in the store one day and both reach for the last wedge of Wensleydale, I’m not above throwing elbows to get it!) However having said all that, if store brand is the best you can do, then that’s perfectly fine by me as well. I think the act of cooking; the time, thought and care that you put into creating something delicious for someone you love is more important than using the finest San Marzano tomatoes or Madagascar Bourbon vanilla.
I’ve been told in the past that I should open a restaurant or start catering, which made me think “maybe I actually do have something interesting to say about food and some recipes to share.” My plan for this blog is to post weekly about the kind of food I enjoy thinking about, preparing and eating. Food that’s simple, delicious and looks much more involved than it actually is.
In my mind the perfect example of simple, easy and delicious would be a salad of roasted beets, toasted walnuts and creamy blue cheese.
And so a blog was born…
Roasted Beets with Walnuts and Blue Cheese
I often make this salad with a mix of golden and purple beets,
but it’s just as delicious if you choose to use all purple instead.
2 1/2 lbs. of beets
2 tbsp. olive oil
2 tbsp. lemon juice
1 1/2 tsp. dijon mustard
1/4 tsp. salt
3/4 cup crumbled blue cheese
1 cup walnuts, toasted
- Preheat oven to 375˚F. Remove the greens from the beets, scrub well and place in the center of a sheet of aluminum foil. Gather sides of foil together to make a little beet package and place on a baking pan or cookie sheet. Roast beets until a fork easily pierces them, approximately 1 1/2-2 hours.
- While beets are roasting toast the walnuts and set aside. Whisk together the olive oil, lemon juice, mustard and salt.
- Once the beets are cool enough to handle, peel them and cut into small wedges.
- Gently toss together the beets and blue cheese and add in the walnuts (breaking up any overly large pieces). Drizzle with vinaigrette (you may not need it all), give another gentle toss and serve immediately or chill.