Roasted Beet Salad with Goat Cheese and Candied Walnuts

Roasted Beet Salad with Goat Cheese and Candied Walnuts

by | Mar 21, 2023 | Dinner, Lunch, Recipes

Enjoy this easy, earthy roasted beet salad as a healthy weeknight meal or a first course to a holiday gathering.  Peeling and dicing raw beets can be a mess, but roasting them whole makes the process a breeze: the cooled skins rub off easily, and the beets are tender and easy to cut.

Side Note: Don’t throw out your beet greens!  Instead, sauté them with a little garlic and olive oil for a delicious and nutritious side.

Gluten-free, Vegetarian

Makes 4-6 side salads or 2 dinner salads
Prep Time: 15 min
Cook Time: 40-60 min
Total Time: 55-75 min

Ingredients

  • 1 bunch of beets, red or golden, with tops removed about 1” from the beetroot
  • 1 Tbsp extra virgin olive oil
  • Pinch of salt

Salad Ingredients:

You can get creative with whatever salad fixings you have around the house and substitute whatever greens you like to eat. Arugula would be particularly delicious in this recipe, but I didn’t have any on hand at the time. 

I used the following this time:

  • ½ head radicchio, julienned
  • Few handfuls of baby spinach
  • Few handfuls of red and green butter lettuce
  • 4 oz goat cheese
  • Candied walnuts (or any nut of your choice)
beets
Frozen Peas

Dressing Ingredients:

You can also experiment with different salad dressings. I prefer a simple vinaigrette-based dressing for this recipe, which allows the beet and goat cheese flavors to really shine.  I used:

    • 2 Tbsp extra virgin olive oil
    • 1 Tbsp honey meyer lemon vinegar (you can substitute with lemon juice and white vinegar)
    • Salt and pepper to taste

Directions:

  1. Preheat the oven to 450 degrees.  Remove the beet greens from the beetroot, leaving about 1” of the stem.  Wash beets thoroughly and pat dry, then drizzle with olive oil and salt and wrap in aluminum foil.  Place in a baking dish and roast for 40-60 minutes, depending on how large your beets are.  Check that the beets are fork-tender before turning off the oven, then set them aside to cool slightly.
  2. When the beets are cool enough to handle, slice the tops off and then use your fingers to rub the skins off of the beets.  Dice into 1” pieces.
  3. Assemble your salad greens and top with the chopped beets.  Drizzle with olive oil, vinegar, and season with salt and pepper.  Toss to combine, then scoop onto plates.  Top with crumbled goat cheese and candied walnuts, and serve.
Kristina Shane

This recipe is from of Home Chef and OPL Community member Kristina Shane.

 

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Creamy Parmesan Fusilli with Grilled Chicken, Sun-dried Tomatoes, and Spinach

Creamy Parmesan Fusilli with Grilled Chicken, Sun-dried Tomatoes, and Spinach

by | Mar 2, 2023 | Dinner, Lunch, Recipes

This creamy parmesan fusilli with grilled chicken, sun-dried tomatoes, and spinach is truly luscious! A perfect weekday meal.

Serves 6-8
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

Ingredients

  • 2 boneless skinless chicken breasts
  • ¼ cup of Italian dressing, for marinade
  • 16 oz of pasta – I used fusilli because it holds sauce really nicely in all those crevices, but any pasta shape will work
  • 1-2 teaspoons of salt, for the pasta water
  • 1 jar of sundried tomatoes in olive oil, chopped, reserving 2 Tbsp of oil for the saucepan
  • 2 cloves of garlic, minced
  • 1 cup of chicken broth
  • 4 oz cream cheese
  • 5 oz fresh baby spinach leaves
  • 4 oz of freshly grated parmesan cheese, plus more for garnish
    Extra-firm Tofu
    Frozen Peas

    Directions:

    1. Combine chicken breasts with Italian dressing and let them marinate in the refrigerator for at least 30 minutes and up to overnight.
    2. When you’re ready to cook the chicken, heat the grill to 400 degrees and then grill for 5-8 minutes on each side, depending on the thickness of your chicken breasts.  After removing from the grill, allow to rest at room temperature for 5-10 minutes before slicing into cubes.  Set aside.
    3. Boil 6 qts of water, salting the water generously.  Follow package directions to cook the pasta.  Before straining the pasta, take a coffee mug and dip it into the pot, collecting about 1 to 1 ½ cups of pasta water. Set aside.
    4. In a separate saucepan, add the reserved 2 tablespoons of sundried tomato oil.  Add the garlic and saute until fragrant, then add the chopped sundried tomatoes. Add the chicken broth and cream cheese, and lower the heat, chopping at the cream cheese to break it up and help it melt.  When the cream cheese is softened and the mixture begins to bubble, add half of the reserved pasta water and parmesan cheese, and stir until all ingredients are fully incorporated.  Add spinach and cover the pot, allowing the heat to wilt the spinach.  Add chicken and pasta and toss, adding the remaining reserved pasta water slowly until desired sauce consistency is reached.  Garnish with extra parmesan cheese.
    5. masala, and coriander, allowing the spices to profume.  Pour the onion mixture back into the pan, stirring frequently to ensure the mixture doesn’t burn.  Add peas, vegetable broth, and green chili, and stir until well combined.  Continue cooking on a medium heat until the sauce thickens, about 10 minutes longer. 
    6. While the sauce is thickening, heat a medium fry pan with a few drops of oil, and spread it around the pan.  Add the tofu blocks to the pan and saute for 3-5 minutes on each side, until the tofu is brown.  Remove to a cutting board and cut into 1” cubes, and then add to the sauce pot.  Add coconut milk and stir to combine.  Salt and pepper to taste.  When ready to serve, garnish with chopped cilantro.  Best served with basmati rice and a few pieces of warm naan.

    Notes:

    • The trick to this dish is the reserved pasta liquid!  When you boil pasta, excess starch builds up in the pasta water and acts as a binder for the pasta sauce.  When the pasta water and sauce are combined, the oils and starches emulsify to create a truly luscious, next-level sauce that clings to the pasta.
    • Do not rinse the pasta after straining; you will wash off the residual starches and the sauce won’t bind to the pasta as nicely.
    • You can save time by using leftover grilled or pulled chicken in this recipe!  Follow the same recipe, but put the chicken in the sauce by itself and allow it to warm before adding the pasta.  
    • To make this recipe vegetarian, omit the chicken, or substitute white kidney beans or chickpeas.
    Kristina Shane

    This recipe is from of Home Chef and OPL Community member Kristina Shane.

     

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Surprisingly Good Parmesan Tofu Cutlets in Marinara Sauce

    Surprisingly Good Parmesan Tofu Cutlets in Marinara Sauce

    by | Feb 16, 2023 | Dinner, Recipes

    This healthy and surprisingly good vegetarian take on the traditional Italian chicken parmesan recipe will turn you into a tofu fan. Tofu cutlets are so adaptable to whatever cuisine you prepare; simply change up the marinating seasoning and marinate for about 30 minutes or longer for a more intense flavor.  I like to prepare them as parmesan tofu cutlets covered with marinara sauce and sprinkled with shaved parmesan cheese and red hot pepper seeds. Add a side salad, and voila! – you have a delicious, nutritious dinner. Need a primer for cooking with tofu? Follow our tips and tricks for mastering this versatile protein.

    Adapted from Prevention’s Quick and Healthy Low-Fat Cooking

    Servings:  4

    Ingredients:

    • 12 ounces firm/extra firm tofu, drained and squeezed dry by using cheesecloth, or kitchen towels
    • 2 large eggs or ½ cup egg substitute
    • 2 tbsp unsweetened almond milk or skim milk
    • A sprinkle of coarse ground black pepper
    • 1/2 cup panko or dry bread crumbs
    • 2 tsp Italian seasoning
    • 1 garlic clove, minced
    • 1 tbsp finely shredded parmesan cheese
    Extra-firm Tofu
    Shredded Parmesan Cheese
    Instructions:
    1. Cut tofu into 1/4 inch slices.
    2. In a shallow bowl, whisk together the eggs, minced garlic, milk, and pepper.
    3. In another medium-sized shallow bowl, combine the panko, Italian seasoning, and parmesan.
    4. Dip the tofu slices into the egg mixture, then into the crumb mixture, coating both sides evenly.
    5. Place the tofu on a baking sheet that has been coated with olive oil or use parchment paper in place of the olive oil.
    6. Bake at 350 degrees F for 20 minutes.   Flip the slices and bake for another 15 minutes or until golden. 
    7. Serve with freshly prepared pasta and marinara sauce topped with extra shaved parmesan cheese.
      Chef Yvonne Dwyer

      Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

      OPL Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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