Potato Pancakes and Roasted Beets with Citrus and Feta

Last night's dinner was a big win. I mean, BIG. The salad was so fantastic and fresh, and the potato pancakes turned out better than expected. Although not an entirely vegetarian meal (I fried the onions in bacon fat), it would be extremely easy to make it so. If you were to make anything from this post, I would highly suggest the salad. Even if you don't like beets, give it a try. It's fantastic! The salad came from Bon Appetit magazine, and the pancakes came from Cooking Light.

Roasted Beets and Citrus with Feta

4 servings

Prep time: 1 hour 50 minutes

Vinaigrette

3 Tbs balsamic vinegar

2 tsp Dijon mustard

2 tsp finely grated orange peel

2 tsp finely grated grapefruit peel

1 tsp honey

1/3 cup extra-virgin olive oil

Salad

4 medium sized unpeeled beets, tops trimmed

1 Tbs olive oil

6 oz baby spinach

2 small pink or ruby red grapefruits, all peel and pith trimmed away, segments cut from between membranes

2 oranges, all peel and pith trimmed away, segments cut from between membranes (I used honey tangerines which gave an added sweetness to the salad, and next time I would like to try blood oranges.)

3/4 cup crumbled feta cheese

1/4 cup chopped fresh chives

Vinaigrette

1. Whisk vinegar, mustard, citrus peels, and honey in a small bowl.
2. Gradually whisk in oil.
3. Season with salt and pepper.

Salad

1. Preheat oven to 400°F
2. Toss beets and oil in a large bowl and sprinkle with salt and pepper.
3. Wrap each beet in foil and place directly on the oven rack, roasting for 60 to 70 minutes or until tender.
4. Open foil and cool for 30 minutes.
5. Rub off skin and cut each beet into 8 wedges.
6. Place spinach in a large bowl and toss with 2 Tbs of vinaigrette, then divide among plates.
7. Add beets and citrus segments to the same large bowl and toss with 2 Tbs of vinaigrette.
8. Add beet mixture on top of the spinach and sprinkle with cheese and chives.
9. Serve, passing remaining vinaigrette.

Smokey Potato Pancakes

4 servings

Prep Time: 45 minutes

2 slices of bacon (or 2 Tbs bacon fat, as I did)

2 cups chopped onion

1 cup thinly slices leek

3 garlic cloves, chopped

1 1/2 lbs. shredded peeled baking potato (about 2 large potatoes)

1/3 cup shredded cheddar cheese

3/4 tsp salt

1/2 tsp ground black pepper

2 large eggs

cooking spray

1/4 cup reduced fat sour cream

1. Preheat oven to 425° F
2. Cook bacon, if using, in a large skillet over medium heat until crisp.
3. Remove bacon from pan using a slotted spoon and crumble.
4. Add onion to drippings in pan, and cook for 5 minutes, stirring occasionally.
5. Add leek and garlic, and cook for 2 minutes, stirring frequently.
6. Combine onion mixture, grated potato, cheddar, 3/4 tsp salt, black pepper, and 2 large eggs in a medium bowl, stirring well.
7. Divide potato mixture into 8 equal portions and shape each into a 1/2-inch thick patty.
8. Coat patties lightly with cooking spray
9. Bake for 25 minutes or until golden and set.
10. Top with bacon and sour cream.