Incorporating beets is a great way to add a pop of color (and not to mention nutrients) to any dish. Spiralize them into ribbons and they are that much more beautiful. If you’re used to roasting or juicing beets, this salad is a great way to mix things up. Skip the sheet pan tonight and start spiralizing.
Using the 3-in-1 Electric Spiralizer, spiralize 6 beets into ribbons using the ribbon disc. Then boil the beets in a large saucepan and cook them for about 1 or 2 minutes, until they are tender. Remove the beets from the saucepan and chill them in an ice bath, then drain and dry the beets with paper towels.
Arrange fresh greens (you could use spinach, arugula or your favorite lettuce), beet ribbons, and orange segments on a salad plate and top with crumbled goat cheese and toasted walnuts for an added crunch.
Top your colorful salad with a citrusy vinaigrette. Blend orange juice, vegetable oil, rice vinegar, honey, thyme, salt and pepper in no time in your personal blender. Dress your salad and you’re ready to eat.
There are few better combinations than beets and goat cheese, but if you’re not a fan of goat cheese, top this salad with crumbled feta instead. The soft, salty cheese complements the earthiness of the beets while the citrus slices and zesty dressing add sweetness. This salad would make a nice side to your favorite protein or can be served by itself as a hearty lunch.
Using a spiralizer, make ribbons of beets. Fill a large saucepan two-thirds full of water and 2 teaspoons salt. Over high heat, boil water. Add beet ribbons and cook until tender, 1 to 3 minutes. Chill in an ice bath. Drain and dry ribbons with paper towels.
To make dressing, in a single-serve blender, add orange juice, oil, vinegar, honey, thyme leaves, garlic, remaining 1 teaspoon salt, and black pepper. Blend until slightly thickened.
On a salad plate, arrange fresh greens, beet ribbons and orange segments. Top with goat cheese and toasted walnuts.
Who doesn’t love Cuban food? Empanadas, tostones, tres leches cake, Cuban sandwiches, paella – it’s all good. Whether you frequent the Cuban restaurant in town or want to experiment cooking Cuban cuisine at home, we guarantee you’ll become a fan after trying this slow cooker mojo (a type of sauce that consists of olive oil, garlic, and citrus juice) pork.
To prepare mojo pork (you can use Boston butt or pork shoulder), trim the fat and cut the meat into 2 pieces. Cover all sides of the pork with a rub made of garlic, salt, oregano, and black pepper. Add orange juice and zest, lime juice and zest, onion, and jalapeno to the slow cooker crock, then add the pork to the juice mixture. Cover the crock and refrigerate, allowing the meat to marinate overnight (this step makes all the difference).
In the morning, turn the pork over in the marinade then cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. When the pork is done, remove it from the crock and shred (you won’t believe how tender the meat is).
We served mojo pork on a bed of rice (cilantro lime rice would go perfectly with this dish) and black beans, then topped it with a generous dollop of homemade guacamole, and fresh cilantro.
This pork is succulent and zesty thanks to the 12-hour stay in the citrus marinade. Transform the dining room into Havana for a night, or serve right out of the crock at your next neighborhood potluck. And if you’re lucky enough to have leftovers, throw them on a slider or nachos – it’s even better the next day.
In a food chopper or food processor bowl, finely chop garlic. Add salt, oregano and black pepper. Pulse to combine.
Rub garlic mixture over all sides of pork.
In slow cooker crock, combine orange juice, lime juice, onion, jalapeno, orange and lime zest. Place pork in juice mixture. Cover and refrigerate to marinate overnight.
Turn pork over in marinade. Cover slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. Remove pork to a cutting board. Using 2 forks, shred pork. Strain and reserve juices. Transfer shredded pork back to crock and spoon juices as desired over pork to moisten. Set slow cooker to WARM to keep pork warm for serving.
Serve with rice, black beans, and Guacamole. Sprinkle with chopped cilantro.