This week’s French Fridays with Dorie challenge is for this wonderful beet salad. We also cooked ahead and made the fish en Papillote – both dishes were wonderful & we’re sure to enjoy them again!
Chunky Beet Salad
We make a lot of salads with fresh ingredients from our garden and the Farmers’ Market. This one is just incredible – a perfect blend of flavors. We followed one of the Bonne Idee suggestions and topped it with Gorgonzola Cheese – the Californian in me couldn’t resist throwing a few Walnuts on top! I loved the vinaigrette and will make it again & again! We used Lemon Thyme from our garden as our herb choice.
Mahi-Mahi and Tomatoes en Papillote
Although we eat a lot of fish, neither one of us is a fan of Salmon, so we chose to make this dish with Mahi-Mahi – a firm white fish. This is such an easy way to prepare fish – and the clean up is a cinch! We used Lime Olive Oil. The blending of flavors was just perfect. A good, basic technique to add to your repertoire that would work well with a number of seasonings.
For another way to prepare fish en Papillote, see our Ahi Tuna en Papillote.
Parsley Potatoes
Clean and half about 6 Red Potatoes.
Boil in salted water for about 20 minutes, or until easily pierced with a fork.
Toss with:
4 Tablespoons of Butter
Salt and Pepper, to taste
2 Tablespoons freshly minced Parsley
Bon Appetit!
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| Dock at sunset in Ventura Harbor |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
What a beautiful Dorie meal! I love your salad with the Gorgonzola and walnuts…delicious! And that photo of Ventura Harbor is wonderful. Have a fabulous holiday weekend, Susan!
I’m with you on shopping at the farmers market;-)
I love the mahi mahi and tomatoes en papillote, so healthy, fresh and delicious. Your beet salad had a wonderful combination of flavors, as usual your meal looks just amazing!
Have a wonderful weekend;-)
Hi Susan! Wish I could have been at your house for dinner! This looks just wonderful and sounds delicious! Have a blessed weekend, Chris
You always make the best meals! Your beet salad looks absolutely wonderful! I love farmers markets! We live in the country and we usually just go to a farm stand for fresh veggies! Happy 4th!
You have won me over to this beet salad…but with your additions. We were busy and could not find fresh beets…so I guess I did not do this salad justice. You have made me feel a bit of guilt so if I can find some fresh beets I’ll try this one again.
Is Ventura Harbor as romantic as it looks? A beautiful post as always… Loved everything you made. I missed the bonne idee about the Gorgomzola cheese, otherwise I would have included it too. Great work!
What a lovely menu, and nice to see a preview of next week. Walnuts sound like a wonderful addition, I’ll have to keep that in mind for next time.
Now THIS is a delicious meal! Yum. I can’t wait to make the salmon next week. (I’ll probably be late though…again. ug.)
Everything looks delicious! Next time I’m going to try walnuts and cheese with the salad. And thanks for the beautiful photo of the harbor!
Hi Susan, the whole meal looks lovely, as always! Everything looks delicious and your photos are inspiring me to put together a meal like this, thank you for sharing Susan.
What a good idea to serve next week’s fish dish with this week’s beet salad. Both look beautiful and I really love your addition of gorgonzola and walnuts to the salad.
Everything looks great together.
I wish I had access to a farmer’s market (they all seem to be open while I am at work).
Using mahi mahi sounds tasty and I’m envious of the lime olive oil! Great menu for a light summer meal.
It all looks great! My salmon wasn’t great and wish I had used fresh.
Everything looks delicious. I love the idea of the Gorgonzola and will definitely do that the next time. Beautiful photographs.
Mmmm … Mahi Mahi is my favorite fish. I’ll have to try that next time!! 🙂
The walnuts are such an inspired addition to the beet salad! I made the vinaigrette from the beet salad for greens and it was fantastic too. Love the mahi substitution – the choice of herbs/aromatics goes well with so many proteins.
Delicious looking meal, Susan! I usually put walnuts in my beet salad (and use walnut oil). As I made the fish, I knew this technique could be used for other fleshy fish and flavors. Your mahi-mahi version looks great!