Monday, December 13, 2010

Monday Night Burgers with Rosemary Roasted Beets and Pomegranate Almond Dressingless Salad

There are many reasons that I love my husband. But on this particular night, at the top of the list is the fact that he had this awesome meal ready and waiting for me when I got home from Church Council tonight.

Monday Night Burgers

Olive Oil
1 Pound Ground Beef
Salt and Pepper
2 Thick slices sweet onion
Hamburger Bun
Dijon Mustard
Prepared Horseradish

The burgers couldn't have been simpler and so tasty after a hard workout followed by a long council meeting. Don cooked up the patties in a cast iron skillet with some olive oil and seasoned with a bit of salt and pepper. Then sauteed the onion rings in the same skillet after the patties were done cooking. We served on lightly toasted buns with lettuce, tomato, dijon mustard, and prepared horseradish for garnish.

Rosemary Roasted Beets

1 Red Beet, peeled, chopped, and stemps removed
Couple of sprigs of chopped rosemary
2 Cloves of Garlic Sliced
Olive oil
Salt & Pepper

The roasted beats were all for me as Don will have no part of this vegetable. We are blessed to be in a marriage where neither of us are picky eaters and both excited about trying new things, but this singular produce item remains the one thing on his 100% boycott list. But we received one this week in our Organic Delivery so I was excited to try it out. I have never had a fresh farm to table red beet in my life, though we experimented with a couple of golden beets we received last winter. I was excited to see how different it was from the canned variety. Don simply tossed the beats together with fresh rosemary, olive oil, garlic, salt and pepper. Then roasted in a baking dish on 400 degrees for 30 minutes. I loved them!

Pomegranate Almond Dressingless Salad

2/3 Bunch Green Leaf Lettuce, Torn into bite size pieces
1/4 cup pomegranate seeds
1/4 cup whole plain almonds

The salad perhaps was my favorite part. By the time I was done eating my burger and beets, I didn't feel like dirtying another bowl so I considered skipping the salad all together. However, as I was standing over the salad bowl, I reached in absent mindedly for a few bites and discovered that this salad needed new dressing. It was delicious as is. The fresh green leaf lettuce rapped easily around the pomegranate seeds and almonds for an easy appetizer finger food. The sweetness of the pomegranates combined with the crunch of the nuts, and the fresh earthy crispness of the lettuce were too good to be true. Before I knew it, I ended up eating a whole servings worth right out of the serving bowl and saved myself an extra dish to clean up.

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