Tonight's Dinner--July 11, 2013

Vegetable Fritters

Roasted Beets with Balsamic Vinaigrette

Salad

Meal: Dinner

Who made it: Me

Tastyness: 9/10

Healthyness: 9/10

Comments: Tonight's dinner was weird, but it was good! The vegetable fritters were delicious, although slightly soggy in the middle. I also made roasted beets, and they were great! I have a recipe--make them if you like beets. And I also ate salad. So the meal was very healthy, minus the fried stuff.

Roasted Beets with Feta

Ingredients:

4 beets, trimmed, leaving 1 inch of stems attached

1/4 cup minced shallot

2 tablespoons minced fresh parsley

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

salt and pepper to taste

1/4 cup crumbled feta cheese

Directions:

Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.

Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.

While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.

To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Vegetable Fritters

Ingredients:

1 large carrot

1 medium zucchini 

1 medium yellow straightneck squash

1/3 cup all-purpose flour

1/3 cup freshly grated Parmesean cheese

1/2 tsp. salt

1/8 tsp. pepper

1 large egg

1/2 cup vegetable oil

Directions:

1. With coarse shredder, shred carrot, zucchini and squash. Pat vegetables very dry with paper towels.

2. In medium bowl, mix shredded vegetables with flour, Parmesean cheese, salt, pepper and egg.

3. In 10-inch skillet, heat oil over medium heat. Gently drop one-eighth of vegetable mixture at a time into oil in skillet, flattening slightly to about 3-inch round. 

4. Cook 3 fritters at a time, turning once, 5 minutes, until golden brown. With pancake turner, transfer to paper towels to drain. Keep warm in low oven while cooking remainder.

Sincerely,

Ms. Foodie