Tag Archives: goat cheese

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!

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Asparagus Pea and Goat Cheese Frittata

I love frittatas!

asparagus fritatta

Follow the recipe and add in any combination of veggies that you have on hand–you can’t go wrong!

Ingredients:

6-8 Eggs, you can mix whole and egg whites to cut down on the fat

1 Onion

1-3 cloves Garlic

Olive Oil

1 bunch Asparagus, cut off tough ends and then cut remaining into ~1 inch pieces

1 cup Peas

1 handful Parsley, Italian

Goat Cheese

Salt and Pepper

Crushed red pepper flakes

1. Sautee onion and garlic in olive oil. Once golden, add crush red pepper flakes, salt, and asparagus and cook for 3-5 minutes before adding peas and herbs. Don’t overcook the veggies in the pan because they’ll cook more in the oven.

2. In a bowl, beat eggs. I like to use a combination of whole eggs and egg whites.

3. Add sauteed veggies to the bowl with eggs and mix until combined.

4. Pour batter into a sprayed pie dish. You could use a cast iron pan but I think the pie dish is easy to handle.

5. Put drops of goat cheese over the top of the egg dish.

6. Bake at 350 for 25-30 minutes, until it is obviously cooked through and no wiggly egg. Sprinkle salt and fresh pepper on top.

Serve warm or room temperature. You can keep unrefrigerated for a day, any longer than that keep in the fridge.

Serve with a side salad, on its own, or as a side dish with a meal.

This is a great dish to bring to a potluck because you can make it ahead of time and one dish can feed a lot of people (for not that much $$)!