Print Options:

Roasted Beet Salad with Cardamon Molasses Whole Grain Bread

For our family Valentine's Day dinner we made a lovely roasted Beet Salad paired with a Cardamon Molasses bread. For desert there was a cheesecake with chocolate dipped strawberries.
Servings 10
Ingredients
    Roasted Beet Salad
  • 8 Small to Medium Size Beets (You can add additional veggies like peppers, broccoli, cauliflower or carrots)
  • 1 Head of Iceberg Lettuce
  • 1 Head of Romaine
  • 1 Bag of mixed salad greens
  • 2 cups Shredded Carrots
  • 8 ounces Goat Cheese (and or Feta Crumbles we had both available)
    • Creamy Ranch
  • 2 cups Greek Yogurt
  • .5 cups Milk
  • 2 Cloves Crushed Garlic
  • 1 teaspoon Dill
  • .5 teaspoons Salt
  • Dash Black Pepper
  • 1 teaspoon Onion Powder
  • 3 tablespoons Fresh Lemon Juice
    • Vinagrette
  • 1 cup Olive Oil
  • .25 cups Apple Cider Vinegar
  • 1 teaspoon Basil
  • 1 teaspoon Oregano
  • 1 teaspoon Salt
  • Dash Black Pepper
  • .5 teaspoons Prepared Mustard (The mustard helps as an emulsifier)
    • Cardamon Molasses Whole Grain Bread
  • 6 cups Whole Grain Flour (We use the vitamix to process the flour one additional time after using our counter top grain mill.)
  • 1.5 teaspoon Salt
  • 2 teaspoons Sugar
  • 2 tablespoons Molasses
  • .5 teaspoons Cardamon
  • 2 tablespoons Rapid Rise Yeast
  • .25 cups Olive OIl
Instructions
    Cardamon Molasses Bread
  1. Combine all of the ingredients in your stand mixer with dough hook and process for at least five minutes to activate the gluten and the yeast in your dough. Place in an oil bowl with plastic wrap or a lid and let rise for an hour in a warm place.
  2. Fold your dough to gently collapse the first rise, and place in a XL cast iron skillet. Add an egg wash (if desired) And let rise another two hours.
  3. Bake at 350° for 50 minutes to one hour.
    4. Roasted Beet Salad
  4. Trim the greens off the beets and place in a pressure cooker with ½ cup water for 20 minutes. Remove the skins under cold water. Slice and place on sheet pan. Roast in 425° oven for 30 minutes. Serve warm or cold with all of your salad fixings.
    5. Creamy Ranch
  5. Combine all of the ingredients in large mason jar. May make ahead of time, the flavors will intensify if it has a chance to sit in the fridge a while.
    6. Italian Vinaigrette
  6. Combine all of your ingredients in your blender or bullet and process until well blended.
Read it online: https://redneckvegetarian.com/recipe/roasted-beet-salad-with-cardamon-molasses-whole-grain-bread/