A recipe for success? Richard Blais’ roasted beet salad

Whenever I go to someone’s house for dinner, I am inevitably asked the question: “Are you going to blog about this meal?”  I always smile (hopefully sincerely and not an annoyed kind of smile) and say no.  Obviously no one thinks the answer to this question is going to be yes. But I have decided that there is room on my blog for an occasional recipe.  I have added a page just for recipes, which will contain an index of some of my favorites from home cooks, local chefs, and more.  So next time I’m asked that ubiquitous question, the answer will now be “maybe!”

The first entry comes from Richard Blais, one of my favorite Top Cheftestants.  This is a holiday recipe he created using Dannon Oikos Greek yogurt.  Enjoy!

Roasted Beet Salad with Orange, Avocado & Dannon® Oikos® Greek Nonfat Yogurt Dressing
By Richard Blais

Richard Blais roasted beet salad

2 cups beets, roasted and peeled (or canned)
½ cup orange wedges
½ cup avocado, diced
2 tbsp almond slivers, salted
2/3 cup Dannon Oikos plain Greek nonfat yogurt (or use a 5.3 oz. single serve container)
1 tsp fresh ginger, minced
2 tbsp scallion, sliced
2 tbsp cilantro, chopped
1 ounce rice wine vinegar
1 tbsp jalapeño, diced
1 tsp cumin, ground
1 tsp coriander, ground
1 tbsp honey
2 tsp sesame
1. Combine salad ingredients (beets, orange and avocado) in one container. Set aside.
2. Mix ingredients and spread the dressing over beets, orange and avocado.
4-6 servings
Oikos® is a registered trademark of Stonyfield Farm, Inc. and used under license by The Dannon Company, Inc .



Questions or comments?
Send an email to lorisue6@gmail.com