Christmas in July! (August, Too!

Depending on when you read this, there are about 150 days until Christmas! Shocking, I know, but you can get a head start on shopping for all the cooks in your family by taking advantage of the “Christmas in July” preview of my holiday cookbook Festive Flavors of Ireland.

However, if you’re barely surviving the current heat wave and think it’s too early to start thinking about Christmas (shopping or eating), here’s a recipe from the cookbook that is as delicious throughout the summer as it is during the holidays. Visit www.irishcook.com to order signed copies and get FREE SHIPPING extended to August 15 (charges will be refunded when the book is delivered).

MIXED GREENS WITH CASHEL BLUE, ROASTED BEETS & CANDIED PECANS
SERVES 6 to 8

The recipe for this salad comes from Kerrygold, the company that imports Irish butter and cheese, including Cashel Blue, Ireland’s first farmhouse blue cheese.

At Christmas, the colorful red and golden beets, and the blue cheese give this salad a holiday touch; however, with beets in season now, it’s also a great salad for the summer months. While there’s a little effort involved in roasting the beets and making the pecans (both can be done well in advance of assembling), the results are well worth it.

This recipe is included in Chapter Two, “Best Beginnings: Starters, Soups & Salads.”

For the candied pecans:

3 tablespoons light corn or golden syrup, such as Karo or Lyle’s
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan halves
For the balsamic vinaigrette
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
Salt and ground black pepper

For the salad:

3 small golden beets
3 small red beets
2 tablespoons extra virgin olive oil
5 ounces mixed baby greens
1/2 cup candied pecans
1/2 cup crumbled Cashel Blue cheese

1. Make the pecans. Preheat the oven to 325°F. Coat a baking sheet with no-stick cooking spray.
2. In a large bowl, whisk together corn syrup, sugar, salt, pepper, and cayenne pepper. Add pecans; stir
   well to coat nuts. Spread out on prepared pan.
3. Bake for 5 minutes; stir with a fork to distribute coating. Bake for 8 to 10 minutes more, or until
   pecans are lightly browned and coating is bubbling. Spread nuts out on another baking sheet or piece
   of parchment paper; quickly separate nuts before letting cool completely. (Can be stored in an airtight
   tin for up to 2 weeks).
4. Make the vinaigrette. In a small jar, combine olive oil, vinegar, honey, mustard, salt, and pepper;
   shake to blend.
5. Make the salad. Preheat the oven to 400°F. Cut the green tops and root ends off the beets. Toss the
   golden beets with 1 tablespoon olive oil; wrap in a foil packet. Repeat process with the red beets.
6. Place the beet packets on baking sheet; roast for 45 to 60 minutes, or until the beets are easily
   pierced with the tip of a knife. (Roasting time can vary depending on the size of beets; larger ones can
   take up to 90 minutes to roast). Set aside until cool enough to handle. Remove beets from the packets.
   (To prevent hands from staining, wear gloves or rubs skins off under cold running water). Cut beets
   into quarters.
7. In a large bowl, toss the mixed greens with half the vinaigrette; toss in the beets.
8. To serve, arrange the greens and beets on salad plates; sprinkle with the pecans and cheese. Pass
   the remaining vinaigrette.