Beet Salad with Goat Cheese & Pistachios

My friend Mike says beets taste like dirt.  To him, this is a positive thing. To me, well, dirt's not my favorite flavor.  I've never been a beet lover but last week on a business trip to Scottsdale, AZ., my mind was changed.  I tried the most delicious version of beets that I've ever had. This recipe is my humble recreation.  Crunchy, creamy and fresh, these beets make the perfect side dish to any meal.  Serve them warm in the winter or cold in the summer.  

Beets are a great source of potassium, fiber and vitamin C.  

6-8 Beets, tops and roots removed, peeled and chopped (or 2 cans of beets, chopped and drained)

2 T. Olive oil

Salt & Pepper

1/4 C. Pistachios, shelled

1/4 C. Raisins

4 oz. Creamy goat cheese

4 Sprigs of thyme

Preheat the oven to 400 degrees.  

In a large bowl, toss the beets, olive oil, salt & pepper.  Spread out on a large baking sheet.  Roast in the oven for about 25-30 minutes, or until the beets are fork-tender.  Remove from the oven and allow to cool slightly.  *If you use canned beets, roasting is not necessary, but will add some more dimension to your dish.  

This salad tastes great hot or cold, so when you're ready to serve, transfer the beets to a serving dish.  Sprinkle with pistachios and raisins.  Crumble the goat cheese over the top and garnish with thyme leaves.  

Mom's Meatloaf

I think every man has at least one dish that his mom makes that he can’t live without.  This one’s mine.  This was my favorite Sunday meal growing up.  I remember being a child, walking inside from a day of winter sledding, peeling off my layers of snow clothes, cheeks all rosy, and sitting down to a meal of my mom’s meatloaf and potatoes.  I don’t think there’s much left in this world as real, unpretentious and wonderfully abiding. 

It’s light and dense at the same time, filled with concentrated tomato and smothered in caramel ketchup, bacon and bruléed onions.  Serve this on a cold day with roasted vegetables and horseradish potatoes for some hands-down, hug me hard, wrapped in a blanket, delicious comfort food.

Mom's Meatloaf

2 lbs lean ground beef

¾ Onion, finely diced

¼ Onion, in rings

1 Egg

½ C. bread crumbs

2 Cloves of garlic, minced

1 Can tomato soup

¼ C. Ketchup

2 T. Brown sugar

Bacon

Preheat the oven to 350.  Combine the beef, diced onions, egg, bread crumbs, garlic and tomato soup in a large bowl, mixing with your hands until it is thoroughly combined.   Form the mixture into a large loaf and place in a large baking dish. 

In a small bowl, stir together the ketchup and the brown sugar.  Smear this sauce on top of the meatloaf.  Add the onion rings and top with a single layer of uncooked bacon.  Bake until the meatloaf is cooked through, about 1 hour.  Serve with roasted veggies, your favorite potatoes and extra ketchup. 

*Thank you to Morgan Webb who suggested meatloaf sandwiches.  Each time I make mom’s meatloaf, I’m sure to reserve a few slices for the next day.  Come back to Natural Sugar tomorrow for a killer meatloaf sandwich.  

BONUS Recipe:  Oven Roasted Veggies

You can't go wrong with this side dish.  It's classic, rustic and it seriously couldn't be easier!  Use your favorite veggies or whatever you have in the fridge.

Your favorite veggies, roughly chopped (I use potatoes, onion, carrots & something green)

Olive oil

Salt & Pepper

Your favorite dried herbs (I like thyme or herbs de provence)

Preheat the oven to 375.  

Add all of the chopped veggies to a big bowl.  Drizzle them with olive oil, salt, pepper and herbs.  Toss them so they are all evenly covered in flavor.  Dump them onto a baking sheet and spread them into an even layer.  Bake for 30-45 minutes, turning once or twice, until they are beautifully roasted.