Tim Love is often called the king of cowboy cooking.
Tim, who's as comfortable cooking for the Dallas Cowboys as he is for his own kids, is known as much for his "big as Texas" personality as he is for his delicious, down-home culinary delights.
And he accepted the "Chef on a Shoestring" challenge from "The Early Show on Saturday Morning."
Tim chose to make a wonderful, seasonal three-course dinner for four and, as a "Shoestringer," he had to try to do it on our budget of only $40.
And his chef's hat was automatically tossed into the "How Low Can You Go?" ring. In our friendly competition, the "Shoestring" chef whose ingredients cost the least will be invited back to whip up the feast for our year-end holiday shindig.
Tim's menu started off with a Beet Salad with Goat Cheese, then had Parmesan Crusted Chicken, and he finished with a delicious Apple Cranberry Crisp.
Roasted Beets and Goat Cheese Salad
- 6-8 medium beets
- 1/2 cup almond slivers, toasted
- Goat Cheese
- 1/4 cup Olive Oil
Wash beets thoroughly and dry them. Trim and remove beet greens.
Wrap the beets in foil and roast them in a 425 degree oven for approx. 1 hour.
Unwrap the beets and let them cool.
Peel the beets and cut into eighths.
Place beet segments in a medium mixing bowl. Add almond slivers and olive oil and toss. Season with salt and pepper and toss again.
Put beet salad on four separate plates, crumble goat cheese on top of each, and serve.
To see more of Tim's recipes, to go Page 2.