Three Beautiful And Easy Appetizers For You Holiday Party

So we got to thinking about some delicious, impressive-looking dishes are that actually totally easy to make. Here, we share them with you! Hope they inspire you to make that holiday table shine.

See more recipes here.

Raw Beet “Tartare” With Pistachios And Mint

Raw Beet “Tartare” With Pistachios And Mint

Crunchy, tart, creamy and slightly sweet, this gorgeous appetizer requires no cooking and takes (at most) 15 minutes to prepare. It’s the perfect holiday dish if you’re looking to impress with minimal effort. (You’d better believe it has made an appearance at many a recent potlucks around here.)

MAKES 4 SERVINGS

PREP TIME: 15 minutes COOK TIME: 0 Minutes TOTAL TIME: 15 minutes

Ingredients

  • 1 pound red beets
  • 2  tablespoons extra virgin olive oil
  • 1 shallot, finely chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons Sherry vinegar
  • Kosher salt, freshly ground pepper
  • ½ cup greek yogurt
  • 1 lemon, zested and juiced
  • ¼ cup pistachios, toasted and crushed

Instructions

  1. To cut the beets into perfect little cubes, start by trimming off a thin slice from the side of each beet to create a flat surface. Rest the beet on the flat side and slice into ¼ inch-wide planks. Arrange stacks of planks so they lie flat and then trim rounded edges. Slice planks lengthwise into ¼ inch strips. Lastly, align the ends of the strips and cut crosswise to create a ¼ inch dice.
  2. In a large bowl, whisk together the the oil, shallot, mint and vinegar with a generous amount of salt and pepper. Add the beets and toss to combine.
  3. Thin the yogurt with lemon juice and mix in 1 teaspoon of lemon zest
  4. Spoon the yogurt onto a plate, top with the beets and garnish with the pistachios.

Baharat Roasted Carrots With Feta, Pine Nuts And Herbs

Baharat+roasted+carrots

The title of this recipes lays it all out. This is a 7-ingredient, 4-step dish that only takes as long as the roasting time to prepare and looks gorgeous on a plate.

MAKES 4 SERVINGS

PREP TIME: 5 minutes COOK TIME: 15 Minutes TOTAL TIME: 20 minutes

Ingredients

  • 2 bunches heirloom carrots, scrubbed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons baharat
  • Kosher salt
  • ¼ cup goat milk feta, crumbled
  • ¼ cup pine nuts, toasted
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped cilantro

Instructions

  1. Turn the oven to 425°F.
  2. On a sheet pan, toss the carrots with the olive oil, baharat and salt. Transfer the pan to the oven and bake until the carrots are just soft and slightly caramelized, 12 to 15 minutes.
  3. Remove from the oven and sprinkle with feta, pine nuts, parsley and cilantro. Serve and impress.

Roasted Delicata Squash With Blood Orange And Rosemary

Roasted Delicata Squash With Blood Orange And Rosemary

This dish relies on all the beautiful fall things to come together. Sweet roasted squash paired with a tart, rosemary-infused blood orange reduction is simple, elegant and delicious.

MAKES 4 SERVINGS

PREP TIME: 5 minutes COOK TIME: 15 minutes TOTAL TIME: 20 minutes

Ingredients

  • 2 large delicata squash, sliced in half lengthwise and seeds removed
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • 2 large blood oranges
  • 3 sprigs rosemary
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 2 sprigs mint, leaves chopped

Ingredients

  1. Turn the oven to 425°F.
  2. Cut the squash into even, ½-inch slices. Cut one of the oranges into thin rings. On a sheet pan, toss the squash with olive oil and salt. Scatter the orange slices and 2 sprigs of the rosemary on top. Transfer to the oven and bake until the squash is tender, 8 to 10 minutes. Then flip the squash, return to the oven and cook for another 5 minutes until just starting to caramelize.
  3. Meanwhile, juice the other organe. In a small sauce pot, add the orange juice, remaining rosemary sprig, vinegar and honey. Bring to a boil, then reduce to a simmer and cook until sauce has reduced by a quarter. Remove from the heat and set aside.
  4. Transfer the roasted squash and orange slices to a plate. Drizzle with the orange juice reduction and sprinkle with the chopped mint.
Source laurelstreetkitchen.com

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