Food trucks are all the rage (we suspect Tyler Florence’s Food Network show, The Great Food Truck Race, has fueled interest), and this month our friends with CanolaInfo are celebrating their favorite food trucks across the USA with a special Street Eats Recipe Collection. CanolaInfo is one of our blog sponsors, so Liz and I thought it would be fun to do a post on the food truck scene here in Boston. Of course, that meant we had to visit a few Bean Town food trucks, which turned out to be easier said than done!
On this week’s Cooking with the Moms podcast, we take you along on my food truck adventure (Liz was out of town, so she missed all the fun), introduce you to Jen, a fan from Singapore who stopped by for a visit, serve up a recipe for Roasted Beet Salad with a canola/citrus vinaigrette, and tell you about our latest giveaway for a bamboo salad bowl set.
We love meeting our podcast listeners and blog readers in person. Jen was in town for her sister’s graduation from Harvard, so we met up in Cambridge for a healthy lunch at Clover. Jen is a personal trainer who runs Fit Moms, a wellness coaching website and service.
For my food truck adventure, I was joined by Jen, her sister, my daughter, Carolyn, and our intern, Josi. We convened in Harvard Square at Clover but soon discovered that the Cambridge location was a restaurant, not a food truck. Not to worry. We rallied and ate there before heading off in search of some actual food trucks.
For lunch, I ordered this chickpea fritter served on whole wheat pita with tahini sauce.
Near MIT, Carolyn and I finally tracked down one of the Clover food trucks. The menu is identical to the restaurant menu.
There were two other food trucks on the street; one was pulling away when we arrived, so I ran down the street to snap this photo!
On their website, CanolaInfo is featuring four chef/food truck owners and their recipes … everything from a Kale Salad with Hazelnut-Balsamic Vinaigrette from Skillet Street Food in Seattle to Szechuan Veggie Tacos from The Peached Tortilla in Austin, TX to this Roasted Beet Salad with Citrus Vinaigrette from The Wagyu Wagon in Chicago.
Roasted Beet Salad with Citrus Vinaigrette
Makes 10 Servings
This recipe is adapted from CanolaInfo. The flavors are deep and earthy, and we love the addition of goat cheese and pistachios. The dressing is made with canola oil and a mix of three citrus fruits: grapefruit, orange, and lemon. It’s heart healthy because canola oil contains omega-3 fats! If your kids have never tried roasted beets before, now’s your chance.
- 1/4 cup orange juice 60 mL
- 2 tablespoons grapefruit juice 30 mL
- 1 tablespoon lemon juice 15 mL
- 2 teaspoons orange zest 10 mL
- 2 teaspoon lemon zest 10 mL
- 2 teaspoons honey 10 mL
- 2 teaspoons Dijon mustard 10 mL
- 1/2 teaspoon kosher salt 2 mL
- 1 tablespoon champagne vinegar 15 mL
- 1/2 cup canola oil 250 mL
Roasted Beet Salad:
- 15 ounces arugula, rinsed and patted dry 450 g (I used mixed mesclun greens)
- 6 beets, oven-roasted, peeled, sliced into strips (I used 3 large beets and sliced them in half before roasting) *
- 1/2 cup toasted walnuts or pistachios, chopped 125 mL
- 1/2 cup goat cheese, crumbled 125 mL
1. In small saucepan, combine orange, grapefruit and lemon juices over medium heat. Simmer until it mixture is reduced by half. Add zest and let steep until room temperature.
2. Once cooled, add honey, Dijon mustard, salt and champagne vinegar. Using a whisk, combine ingredients and then slowly add canola oil until mixture is emulsified.
3. In large bowl, toss arugula, beets and nuts with enough vinaigrette to coat. Leftover vinaigrette can be stored in refrigerator and used within 2-3 days. Top with goat cheese and serve.
* Tip for roasting beets: Wash and dry the beets. Place on a large sheet of aluminum foil. Drizzle with canola oil, kosher salt, and pepper. Wrap tightly in the foil and place packet on a baking sheet. Bake at 375 for about one hour. The beets are done when you can easily pierce with a paring knife.
Nutrition Information per Serving (2 cups salad with 2 tablespoons vinaigrette): 220 calories, 19g fat (3.5g saturated), 230mg sodium, 9g carbohydrate, 2g fiber, 5g protein
To Enter: Leave a comment here or on Facebook and tell us about your favorite summer salad ingredients and/or your favorite salad dressing recipe. We will enter you into the giveaway additional times if you …
> Subscribe to our RSS feed.
> Tweet about the giveaway with a link back to this post.
> Share the giveaway news with your Facebook fans and friends with a link back to the post.
> Follow us on Pinterest.
> Follow The Meal Makeover Moms on Twitter (@MealMakeovrMoms)
Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK. The giveaway ends on June 15th at noon, and as always we’ll use random.org to pick our winner.