DIY Valentine's Ideas | Making Appetizers -Munaluchi Bride

The 4th installation of our DIY Valentines video series entitled, Pulled Together, produced by Mae B Films is all about making tasty appetizers. At this point, you learned how to make a floral arrangement, how to set a table for two, how to make signature cocktails, and now the appetizers. Hope you enjoy this video and make sure to tune in tonight for the last episode on making the dinner. Then we can’t wait to see what you do on your own!

PULLEDTOGETHER:

As a native son of North Carolina, PULLEDTOGETHER is a celebration of my upbringing. NC has a huge cooking tradition, which has shaped me in more ways than one. Food has taught me about family, humility, dating, dressing.

At the same time, PT is a reflection of growth, of my travels away from home, allowing me to use the tools I learned back home in NC. PT is where I was, where I am, and where I’m going. PT pulls together all these elements that make me–and other modern men. Ultimately, PT is a lifestyle roadmap to help me and other men navigate the world.

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Appetizer

I believe you should never eat a heavy meal for Valentines Day nor any romantic planned evening. There’s nothing sexy about filling full and lethargic after having eaten a heavy meal. I created this menu to avoid such things and the appetizer sets the tone. I incorporated beets because people eat with their eyes then with their mouths. The color and texture of the beets complimented by the citrus vinaigrette creates a tangy yet sweet combination driven home by the distinct flavor of the manchego cheese. Even if she never liked beets before after having eaten this dish she will love yours. I promise!

Roasted Beet Salad with Manchego and Blood Orange Balsamic Vinaigrette:

Ingredients:

3 medium beets
2 cups of baby arugula
1 tbsp of freshly squeezed blood orange juice
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
8 cups of baby arugula
2 ounces Manchego cheese, very thinly sliced

1. Pre-heat oven to 400 F

2. Wash and pat beets dry. Trim tops then rap in ten foil and roast for 45 minutes or til tender. Let cool completely, remove skin, then cut into quarters.

3. To make the vinaigrette: Whisk together the blood orange juice, vinegar, and a pinch of salt. Slowly drizzle in the oil, whisking constantly, until completely incorporated.

4. To assemble, in a bowl toss in beets and arugula. Sprinkle lightly with salt and pepper. Drizzle with vinaigrette. Gently toss. Plate mixture evenly on two places. Top each salad with cheese slices.