Beet and Citrus Salad

It's getting to be that time of year, when we have to balance our treats (Halloween candy, chocolate chai lattes, caramel apples) with our veggies.  But why should that have to be boring?  This beautiful  salad is the perfect combination of flavors to keep your tastebuds, and tummy, happy!  Think salty pistachios, tangy citrus, sweet beets, and a bright dijon vinaigrette to finish it off. 

JP and I had this for dinner on Halloween night, as I figured we would want to eat light with all our yummy candies waiting for neighborhood kids...and us.  The original recipe for this beet and citrus salad can be found here, though I made a few minor changes for this recipe.  With winter coming up, the best citrus will be here; enjoy this by itself, or the perfect side for a protein!

Beet and Citrus Salad (from Snixy Kitchen)
5-6 beets, peeled, sliced, and roasted (I used a pre-steamed package from Trader Joe's)
1 Valencia orange, peeled and sliced into rounds
1 ruby red grapefruit, peeled and segmented (I didn't do this, but will next time!)
1 fennel bulb, shaved
2-3 Tbsp. pistachios
4-5 c. spring mix
1 recipe of Martha Stewart's dijon vinaigrette (recipe here)

Layer salad with spring mix on bottom, topped with fennel, citrus, and beets.  Sprinkle pistachios on top, and dress with vinaigrette to taste.  Enjoy!

Super Easy Citrus Juice

Things that made me smile this week:
-hearing John Paul singing pop songs in the shower
-warm days in the middle of winter (no UnderArmor during my morning runs!)
-ordering this sign for wedding stuff (it's so fancy and I love the sentiment)
-chatting with my wonderful DC cousin over a big glass of red wine
-swapping weekly recipes with my mom over the phone (my homemade raw brownies, her mystery soup...)
-the color of this simple juice.

I went a little crazy with the citrus this week at the grocery store, and had to use some up before they go bad!  Thus, this wonderfully bright juice was born.  Simply squeeze the juice of 2 blood oranges, 1 pummelo and 1 lime into a glass, chill, and serve.  The lime helps cut some of the acidity and tartness of the pummelo, and it's a perfect mid-afternoon pick-me-up.  It would also be a perfect companion to vodka or tequila... I'm just sayin'.

Grandma's Orange Yogurt

 When it comes time for a trip to North Carolina to visit Grandma and Paul, my heart skips a beat and my stomach automatically gets larger.  We always eat very well, from Smithfield's barbecue pork sandwiches to Grandma's zucchini quiche to Paul's crab cakes.  I also love watching Grandma in the kitchen; she's so at ease, using her hands to mix if necessary and not getting too fussy about her recipes.  It doesn't hurt that her kitchen is the cutest I've laid eyes on, with red accents and lots of black and white.
As of late, my favorite thing Grandma in North Carolina has made is her orange yogurt.  Now, the recipe itself is from Ina Garten, so we'll give some credit where it's due.  However, without Grandma, I never would have made this; it's not my typical carb- or chocolate-laden treat, so how could I possibly enjoy it?  Thankfully, there are people around me who know me better than myself, and force delicious food on me when necessary.
This yogurt recipe is easy, and perfectly refreshing.  The tang of the yogurt is replaced with a subtle sweetness from honey, a rich aroma from the vanilla, and the orange takes citrus to a whole new level.  It's almost akin to an orange creamsicle, with the added interest of dried fruit and walnuts.  It's great as a light snack, as a meal with some fruit and toast, or even part of a dessert tray, along with dark chocolate on the side.

Grandma's Orange Yogurt (from Ina Garten)
2 pints plain yogurt
1/4 c. dried cranberries (can use raisins instead)
1/4 c. chopped walnuts (can substitute almonds or pecans)
1 1/2 tsp. vanilla extract
1/4 c. honey
Zest of 1 orange
1/2 c. to 1 c. orange juice

1. Line a sieve with 2 paper towels and suspend over a bowl. Pour yogurt into sieve and drain between 3-8 hours.
2. Place thickened yogurt into medium bowl and add cranberries, nuts, vanilla, honey and orange zest. Thin with juice to desired consistency. Top with additional nuts, orange slices or zest and serve!