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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Beet and Arugula Salad with Roasted Garlic Dressing

Beet and Arugula Salad with Roasted Garlic Dressing

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Do you ever buy the tubs of pre-peeled garlic all excited about not having to peel it yourself? I do and then realize there is much more garlic than I can use before it spoils-and I use garlic in a lot of my dishes! Here’s a great way to use up that peeled garlic before it turns on you. This dressing will last at least a week in the fridge and is delicious on just about any dish! I of course love it with beets.

Beet and Arugula Salad with Roasted Garlic Dressing

  • 2 medium beets
  • 2 cups wild arugula
  1.  Preheat oven to 350
  2. Wash beets thoroughly. Wrap each beet in tin foil and bake at 350 for one hour.
  3. When the beets are cool enough to handle, gently rub off the skin using a cloth or napkin.
  4. Chop beets into small pieces.
  5. To serve divide the arugula between two plates, top with roasted beets and a few spoonfuls of the Roasted Garlic Dressing.

Roasted Garlic Dressing

  • 1 cup peeled garlic
  • ¾ cup olive oil
  • 1 T mellow white miso paste
  • ½ cup water
  • ¼ cup lemon juice
  • 1 tsp sea salt
  • 1 tsp dried oregano
  1.  Preheat oven to 350
  2. Place peeled garlic in a small baking dish and cover with olive oil. Roast for approximately 40 minutes or until slightly brown.
  3. Remove from oven and allow to cool.
  4. Using a slotted spoon remove the garlic from the olive oil and place in a blender with the remaining ingredients.
  5. Blend until thoroughly combined. Adjust seasoning to taste.
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