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I have pineapple on my mind. Craig and I spent a luscious week in Hawaii for our 27th wedding anniversary -- and we enjoyed (among other things) pineapple in all sorts of dishes. Our favorite, of course, was a wedge tucked on the top of tropical cocktail.
But back to real life....sigh. I was looking for interesting ways to serve pineapple (minus the rum) at home.
This dish, gorgeous to look at and deliciously complex in flavor, makes a lovely light lunch. For dinner, we've enjoyed it with grilled chicken and quinoa pilaf. And yes, you can use canned beets and canned pineapple - but the flavor is much livelier with fresh ingredients.
Pineapple and Roasted Beet Salad
1/2 of a fresh pineapple, cut in 1-inch pieces
3-4 beets, roasted, sliced *
2 tablespoons dijon mustard
2 tablespoons honey
3 tablespoons rice vinegar
pinch of salt
1/4 teaspoon white pepper
1/3 cup olive oil
Whisk together dressing ingredients. Toss the dressing (you may not need all of it - add a little at a time and taste) with beets and pineapple. Enjoy.
* I wash the beets, wrap them in foil and roast at 350 degrees for 1- 1 1/2 hours - depending on the size of the beet. They should be tender - easily cut with a butter knife. Once they've cooled, peel and slice. Alternately, the Holiday Market deli (Redding and Cottonwood) sells roasted organic beets.
Printable recipe: CLick here.