This salad is tough to “beet” and is as naturally sweet as they come. When beets are in season check locally for different varieties for added colour and taste.
6 cups (1.5 L) beets, roasted and diced
3/4 cup (180 mL) walnuts, toasted
12 oz (350 mL) port wine vinaigrette (recipe at the bottom)
6 cups (1.5 L) mixed greens
3/4 cup (180 mL) goat cheese, crumbled
Pepper, coarsely ground
Wash whole beets, rub with olive oil, and wrap tightly in aluminum foil. In a 400 F (200 C) oven, roast for 45 minutes for small beets, up to 2 hours for larger beets, until tender throughout. Peel while still hot.
Toast walnuts for 7 minutes on clean, dry sheet pan at 400 F (200 C).
Toss beets, greens, walnuts, and cheese with port wine vinaigrette and season to taste with salt and pepper.
Port Wine Vinaigrette
3/4 cup (180 mL) port wine
1/2 cup (125 mL) orange juice
1 cup (250 mL) cider vinegar
1/4 cup (60 mL) maple syrup
1 Tbsp (15 mL) minced shallots
1 tsp (5 mL) salt
1 Tbsp 15 mL) sugar
1 1/2 cups (350 mL) extra-virgin olive oil
Combine all ingredients except olive oil. Let sit for 30 minutes; then slowly whisk in olive oil.
source: "SOBO's Sophisticated Bohemians", alive #304, February 2008
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Your #mealprepgoals just got easier to nail. Quinoa, black beans, and tempeh provide a triple threat of plant-based protein in this large taco-style salad that holds up remarkably well. The quinoa will absorb the vibrant, flavourful dressing and still be perfectly tender by the time your next meal rolls around. You can toss on some cubed avocado, queso fresco, and/or broken baked tortilla chips for crunch just before serving. Raise a toast To add a deeper flavour to quinoa, consider toasting the grains before boiling in water. Simply heat a couple teaspoons of oil in heavy-bottomed saucepan, add dry quinoa, and heat, stirring often, until the grains are a couple shades darker and emit a nutty, toasted smell; then add your water. Plant-based redo For a plant-based option, you can top salad with slices of grilled tempeh or navy beans instead of chicken. To infuse dressing with savoury, cheesy flavour, minus the dairy, you could use nutritional yeast.