This delicious beet salad is as irresistible to eat as it is to look at. Beets are an excellent anti-inflammatory detox food full of powerful antioxidants.
Roast beets, cool, and peel. Refrigerate in a covered container for up to five days.
Instead of walnuts and goats’ cheese, use sliced baby mozzarella with toasted pine nuts scattered on top. Or try crumbled blue cheese with toasted pecans.
Per serving:
Preheat oven to 375 F (190 C).
Trim red beets and scrub. Lightly rub with 2 tsp (10 mL) olive oil. Place on sheet of parchment paper and wrap up tightly to seal. Place on baking sheet.
Repeat with yellow beets, rubbing with 1 tsp (5 mL) olive oil and tightly wrapping in parchment paper. Place beside red beets on baking sheet. Roast in oven for 45 to 60 minutes, or until cooked through when pierced.
Tear kale leaves into bite-sized pieces. Place in large bowl. Using your fingertips, rub 1 Tbsp (15 mL) walnut oil and sea salt into kale leaves to bruise and tenderize. Transfer to large shallow serving dish.
Combine remaining 1 Tbsp (15 mL) walnut oil, lemon juice, vinegar, maple syrup, and mustard in small bowl. Whisk to blend.
When beets are tender, remove from oven and open parchment wrapping. When cool enough to handle, peel and slice into 1/4 in (0.6 cm) slices. Arrange slices in alternative colours along centre of kale in dish. Scatter with toasted walnuts and goatsu2019 cheese down the centre.
Give dressing a brisk whisk and drizzle over salad in zigzag fashion. Serve at room temperature.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.