I catered a junior prom tonight Yes, it was 70 adults and 90 kids and let me tell you I've seen weddings that weren't this nice!
Everything was well organized and ran smoothly. We did huge crudite platters, eggplant rolotini, roast beef panini, paella and a delicious green bean and beet salad with oranges.
I wanted to share the recipe for the green bean salad as it is easy and really delicious.
Steam green beans until they are just crisp about 4 minutes. Blanch in cold water so they stop cooking.
Roast beets in the oven at 450 degrees for 45-50 minutes. The easiest way to do this is to give them a rinse and cover them in aluminum foil. When they're cooked and cooled, the skins slip right off. Dice them into cubes.
Cut the skin off of an orange, and slice into thin slices.
Toss the green beans and beets with lemon juice, olive oil, salt, pepper and garlic salt. Add the oranges and gently toss together. Serve cool or at room temperature. This salad is amazing leftover the next day, it's what we're having for lunch tomorrow!
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