Roasted Beet Salad with Feta and Toasted Pine Nuts – Recipe from Amanda

Roasted Beet Salad with Feta and Toasted Pine Nuts

I love beets. I had this salad at my friends’ restaurant and then recreated it at home. Not exactly the same, but very good.

I wrap the beets in foil and roast them in the oven. This time I did three beets, but that was really too much for just the two of us. Since roasting beets is not an exact science, I discovered that if they are still a little too crunchy, you can dice them and then finish them in the microwave. I add a little olive oil, lemon juice, crumbled feta, and the pine nuts. Chopped fresh herbs are nice if you have them: mint or oregano or both works well.

Panzanella (Italian tomato and cucumber salad) – Recipe from Anne

Panzanella (Italian tomato and cucumber salad)

Can be prepared in 30 minutes.

Serves 4 to 6.

Ingredients
3/4 pound day-old ciabatta bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 cloves of garlic (or more- to taste)
10 fresh basil leaves, shredded preparation
In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the garlic, the basil, and salt and pepper to taste until the salad is combined well.

From Gourmet, August 1993 (www.epicurious.com)