Tag Archives: beets

Chickpea Salad with Golden Beets and Mint

This recipe was a random test and it turned out delicious; I decided to cube the beets before roasting them and it gave a nice char and added flavor!

beet and chickpea salad

Ingredients:

Golden beets, 2

Chickpeas, 1 can

Mint

Curry Powder, 2 tsp

Pomegranate Vinegar or Lemon, 1 tsp

Olive Oil, 2 Tbsp (one for roasting, one for salad)

Salt and Pepper

1. Peel and cube beets. Add to a baking tray (one even layer) with olive oil and salt and pepper. Roast at 375 until cooked–about 15 minutes.

2. Rinse chickpeas, chop mint, and add to a bowl with the roasted beets.

3. Add curry powder, vinegar, olive oil then salt and pepper to taste.

4. Mix until well combined. Can be served immediately or good for several days in the fridge.

This is a great side salad for a meal, added to a grain: rice/quinoa etc, put atop a greens salad, or eaten as is.

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Beet Green Salad with Radish, Goat Cheese, and Poppyseed Dressing

Everyone knows the health benefits of beets but what about the leafy greens of the beet? Did you know that beet greens are packed with nutrition too? AND they’re delicious!

beet-greens

Think of beet greens as a mix between spinach and swiss chard and prepare accordingly. Raw in a salad, added to a smoothie/juice, or satueed with spinach–all preparations are delightful for this underused green. I’ve prepared this fresh beet green-radish salad which would be a perfect appetizer, side dish or lunch! The recipe is easy to make and packed with flavor. Now you don’t have to wonder…am I allowed to eat these?

beet green salad

Beet Green Salad

Beet Greens, 1 bunch

Radish, 4

Vinegar (I used a combination of pear vinegar and orange-champagne…just because)

Olive Oil

Agave

Mustard (I used this)

Poppy seeds

Salt and Pepper

Goat Cheese (optional)

1. Rinse the beet greens and radish. Side note: It is important to use the greens within 2-3 days of buying them.

2. Chop greens, dice radish and put in a bowl.

3. Make vinaigrette: combine vinegar, salt and pepper, poppy seeds, mustard, and agave then stream in olive oil while whisking into a dressing.

4. Add the dressing to the salad. You can serve immediately or let it sit for up to a day in the fridge. If you let it sit, the vinaigrette will marinate and “cook” the greens for a well-developed flavor and texture.

5. Add goat cheese! (Optional if you’re keeping it dairy free)

Let me know what you think!

Arugula and Beet Salad with Pecorino

arugulabeetsalad

Ingredients:

Arugula

Beets

Lemon

Honey

Salt and Pepper

Olive Oil

Pecorino cheese

1. Grate beets. Add lemon juice, salt, pepper, and honey. Allow beet salad to marinate for at least 30 minutes up to a couple of days.

2. Assemble greens on a plate then place beet salad on top.

3. Grate fresh pecorino cheese on top then drizzle with olive oil.

YUMM!

Roasted Beet and Apple Salad

This salad is a staple in my kitchen because it is simple and versatile. Sometimes I’ll have it as a snack, with greens on a salad, or with rice. Try it!

roasted beet and apple salad

Ingredients:

Beets

Apples

Lemon Juice

1. Roast beets: Wrap in foil and roast for 50+ minutes at 375. When a knife comes out smooth from the beet they are done (similar to bakingΒ  a potato). Remove and allow to cool and remove skin. The skin of the beet comes off easily by rubbing your thumb against the skin. If you need help, a vegetable peeler works well.

2. Dice apples (pink lady is my preference) and juice a lemon (zest is welcome too, of course). Dice roasted beet and add to salad.

That’s it! It is crunchy, sweet, filling, and full of vitamins!