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Jan

07

By:

Kristen Gibbins

It’s the number one New Year’s resolution:  to get healthy and lose weight! It happens to be at the top of my list, too, and I plan to be successful by eating foods that taste great and make me feel good. 

My new healthy obsession is Green House Market, which recently opened at NorthPark Center on the Upper Level near AMC NorthPark 15.  The entire menu is flavorful and fresh featuring everything from soups to salads to gourmet stir fry.  I love the option of being able to choose three market salads with my personal favorites being the Forbidden Rice, Hummus and Roasted Vegetables.  

The Market concept allows visitors to either dine in within the beautiful, minimalistic space or take food to-go from the stocked shelves.  Many of the dishes will last a few days in the fridge, so it’s easy to stock up and have healthy meals available when you need them. 

The chef was kind enough to share with us the recipe for the Roasted Beet Salad with goat cheese and cranberry orange vinaigrette. Follow the recipe below to create your own healthy dish, or pick it up from their new NorthPark Center location.

Roasted Beet Salad
2 lbs Baby beets
1 T Olive oil
Salt and pepper
1/2 cup cranberry-orange vinaigrette- recipe follows
1 orange- sectioned
2T crumbled goat cheese
2T toasted walnuts

Preheat oven to 400
Trim and wash beets- toss in olive oil, season with salt then roast uncovered until tender. About 45 min.
When cool enough to handle, peel beets by rubbing peel off with kitchen towel. Cut into bite sized pieces then toss, while warm, in cranberry-orange dressing. Put beets in serving bowl then garnish with orange segments , goat cheese and walnuts

Cranberry-orange vinaigrette
1/4 c dried cranberries
2T red wine vinegar
Juice and zest from one orange
Juice from one lemon
1t Dijon mustard
1t shallot - minced
1/2 c olive oil
Salt and pepper

Combine cranberries, vinegar, juices, zests, mustard and shallots. Let sit about 10 minutes to soften cranberries then place in bowl of food processor. Turn on and slowly incorporate olive oil. Dressing should remain chunky.
Season to taste with salt and black pepper. Makes about 1 cup dressing

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