And nothing says Thanksgiving like a big ole’ roasting pan of beets, does it?
Not to worry – the beets are being roasted for a salad – with romaine, red onion, toasted pecans, Greek olives and, I think, the spiced dressing.
I say ‘think’ because I also have this KILLER blue cheese/yogurt dip that I may use as a dressing at the last minute – we’ll have to see. Here’s the recipe – the contessa in her new book ‘how easy is that’ comes through again:
•1/4 cup finely chopped shallot
•1 tsp minced
•2 tbsp fresh squeezed lemon juice
•7 oz. Greek-style yogurt
•1/2 cup mayonnaise
•4 oz sharp Gorgonzola cheese, crumbled
•5 dashes Tabasco sauce, I used 5 of Tabasco Chipotle and another four of Cajun Power Spicy Garlic Sauce
•1 tsp kosher salt (I used coarse sea salt)
•1/2 tsp black pepper
•3 tbsp minced fresh chives
Combine everything but the chives in your processor fitted with the metal blade. Pulse until the mixture is smooth, but still chunky. Add the chives and pulse a few more times until well combined.
Put in a serving bowl or other covered container and chill for at least two hours to let the flavors blend. This is INCREDIBLE after a day or two!! – I’m jus sayin’.
Serve with veggies, crackers (chips are surprisingly good) or what you will.
The there’s the turkey, fresh from it’s brine and patted down with Bell’s – stuffed with onion, garlic, sage, and rosemary waiting the final rub before roasting…