Olive oil | Chef Doru's Blog

After so many sausages……it’s about time to eat something lighter and healthier. Looking for a salad and not being a fan of them, I just wanted to pick one which can “wow” me. The “Roasted Beet Salad”, definitely surprised me and made me to think of making one salad every weekend.

Roasted beet salad-1

Roasted beet salad-2

Beet and Feta Salad with Lemon Vinaigrette (cookinginsens.wordpress.com)
winter salad with fried goat cheese (thespicystiletto.com)
Beet, Blue Cheese & Pecan Salad (happinessandhominy.wordpress.com)
Beet Salad (dianeabroad.com)
Thanksgiving Salad of Roasted Beets, Arugula, Goat Cheese + Pepitas (tinyoranges.com)
Three B’s Salad: Beets, Brussels Sprouts, and Bacon (deliciousonadollar.com)
Roasted Beet and Winter Squash Salad With Walnuts (nytimes.com)

I tried to do some potato gnocchi from scratch, with pizzaiola sauce, after a wonderful recipe – http://www.gianni.tv/potato-gnocchi-with-three-sauces/, but I didn’t have time today to make them, so I just bought some from Longo’s Supermarket. As a sauce, I’ve made an original recipe called Doru’s’ pasta sauce.

Ingredients for the sauce:

2 tbsp olive oil
1 stalk of leek, cut thin slices
4 garlic cloves, minced
5 plum tomatoes cut julienne (no skin)
2 mushrooms, thin sliced
2 tbsp of chicken/vegetable soup
1 tbsp bacon bits
2 tsp chili garlic sauce
1/2 tsp Italian seasoning
pinch od oregano

Directions:

In a frying pan heat the olive oil at medium-high temperature, add leek and cook until soft. Add tomatoes, mushrooms, bacon bits, chicken/vegetable soup and chili garlic sauce and simmer until thick in consistency. When ready, add gnocchi and spices and simmer for another 2-3 minutes or until gnocchi will absorb the remaining liquid. Serve with grated Pecorino cheese. Enjoy!!!