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.

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.

    Tofu 101: How to Master this Versatile Protein

    Tofu 101: How to Master this Versatile Protein

    by | Feb 16, 2023 | People and Planet First, Quality of Life

    The more you know about tofu, the easier it will be to master this versatile protein.

    Tofu may seem intimidating if you’ve never cooked with it before, and preparing it incorrectly may lead you to believe that tofu is squishy, tasteless, and unappetizing.  If you’ve been disappointed or intimidated by tofu, you’re not alone.

    Tofu is made from mature soybeans that are soaked and boiled until soy milk is produced, then the milk is curdled and pressed into blocks in much the same way as dairy cheese is made.  It is a healthy, high-protein alternative to meat products which requires minimal processing and emits 12.5 times less greenhouse gas emissions than beef.

     

    Follow these helpful tips and tricks to master this healthy and versatile ingredient:
    Choose the right tofu. 

    Not all tofu is the same!  Silken or soft-block tofu is best when used in creamy foods like smoothies, blended soups, pudding desserts, and salad dressings.  Medium soft tofu is best used in miso soup or other dishes that don’t require much handling (as it will break up if treated too roughly).  Firm and extra-firm tofu are the hardiest varieties and are best used in recipes where the tofu is stir-fried or handled more roughly. 

    Firm Tofu
    Always drain and press your block tofu.

    Silken tofu doesn’t require pressing (you can drain it and eat it raw!), but all firmer block tofu should be pressed.  To do so, wrap the tofu in a towel or absorbent cloth and sandwich it between two cutting boards.  Place something heavy (a cast-iron pot or a few pounds of potatoes) on top of the cutting board, which will apply pressure and squeeze any excess water out of the tofu. Press the tofu for 10 minutes.

    Wrapped Tofu
    Pressed Tofu
    Marinate the tofu.

    Once your block tofu is pressed, you’ll want to marinate it, so it becomes a flavorful component of your dish.  Scratch-made marinades are the best for ensuring a flavor profile that compliments the rest of your dish, but in a pinch, you can use any oil-based bottled salad dressing (like a robust Italian dressing) to give your tofu a boost of flavor.  Pressing and then marinating your tofu is essential to making a flavorful tofu-based dish!

    Cook tofu with care. 

    Tofu can become a crispy, delicious part of your dish if prepared correctly.  Pan-frying it will give it a golden brown crust, but if you’re craving something crunchy, try tossing cubed tofu with a tablespoon of oil, tamari, or soy sauce, and 1-2 tablespoons of cornstarch before baking it in the oven.  You can also air-fry tofu with delicious, crispy results.  

    Now that you know the basics of tofu – get out there and try it! 

    There are a ton of great recipes online. To get started, try these two tofu recipes submitted by One Planet Life home chefs:

    Matar “Paneer” with Tofu Makes an Easy Vegan Weeknight Meal

    Surprisingly Good Parmesan Tofu Cutlets in Mariana Sauce

    Vintage Homestyle Sweet Corn Pancakes Recipe

    Vintage Homestyle Sweet Corn Pancakes Recipe

    by | Oct 31, 2022 | Anytime, Recipes

    One summer many years ago, a relative asked if I had ever tried sweet corn pancakes. I hadn’t, and decided to look for a recipe. While I found recipes for corn fritters, I didn’t find any recipes for sweet corn pancakes, so I adapted this recipe from an old cookbook, updating it by using coconut oil, oat flour, brown sugar, and unsweetened almond milk. It is now one of my favorite corn recipes, with or without my favorite local honey or maple syrup. These pancakes can also be savory, making them perfect for picnics, hikes, or simply an afternoon treat.

    Adapted from: The Good Housekeeping Illustrated Cookbook 1980 Edition by Zoe Coulson

    Serves: Approximately 12 – 4 inch pancakes

    Ingredients:
    • 3/4 cup unbleached flour
    • 1/2 cup oat flour
    • 2 tbsp. brown sugar
    • 2 tsp. baking powder
    • 1/4 tsp. salt
    • 1 egg
    • 1 – 1/3 cup unsweetened almond milk
    • 2 tbsp. coconut oil, melted, plus slightly more for lightly greasing your skillet or griddle
    • 1 – 1/2 cup sweet corn cut from the cob
    • butter 
    • maple syrup or honey



    Apple Orchard
    Instructions:
    1. In a large bowl, mix the first 4 ingredients. In a small bowl, beat the egg for 30 seconds, then stir in the almond milk and 2 tablespoons of coconut oil. Add to the flour mixture and stir until the flour is moistened.
    2. Heat skillet or griddle over medium-high heat until a drop of water sizzles. Brush lightly with coconut oil.
    3. Pour batter by 1/4 cupfuls onto a hot skillet or griddle, making a few pancakes at a time.
    4. Cook until bubbles burst and edges look dry, approximately 90 seconds. With a spatula, turn and cook until the underside is golden, about 90 seconds.
    5. Place on a heated platter, and keep warm. Brush skillet with more coconut oil, if needed, before starting on the next batch. Serve with butter and maple syrup or honey.

    For a savory variation: 

    Add 1/4 cup cilantro, basil, or parsley, 1/2 tsp sea salt and coarsely ground black pepper, and 2 scallions, green and white, finely chopped.

     

    Chef Yvonne Dwyer

    Recipe compliments of OPL 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.

    Cauliflower and White Bean Soup

    Cauliflower and White Bean Soup

    by | Oct 15, 2022 | Dinner, Recipes

    This soup is velvety, creamy, and comforting!  Cauliflower and white beans star in this full-flavored, addicting soup that is perfect for a weeknight meal or a fancy holiday first course.  Serve with French bread or pita wedges.

    Gluten Free, Vegan

    Serves 8-10

    Prep Time: 20 min

    Cook Time: 60 min

    Total Time: 80 min

    Ingredients:

    • 2 Tbsp olive oil
    • 1 large sweet onion, diced
    • 1 small green bell pepper, diced
    • 1 bulb of fennel, diced, reserving fronds for garnish*
    • 1 head of cauliflower, cut roughly into 2” pieces
    • 3 cloves of garlic, minced
    • 2 cans of white beans (cannellini or great northern beans), drained, reserving a cup of beans for garnish
    • 4 cups (32 oz carton) vegetable stock
    • 1 15oz can of unsweetened coconut milk
    • 1 tsp dried rosemary
    • 1 tsp curry powder
    • 1 tsp salt
    • ½ tsp white pepper
    • ¼ tsp red pepper flakes, or to taste
    • Extra virgin olive oil or another high-quality finishing oil, for garnish
    • Freshly cracked black pepper, for garnish
      Apple Orchard

      Directions:

      1. Heat 2 tbsp olive oil in a large lidded dutch oven over medium high heat.  Add the diced onion and green bell pepper and saute until the onions are translucent and the peppers start to brown, about 5 minutes.  
      2. Add the fennel and cauliflower and continue to cook for 8-10 minutes.  Add white beans, then add minced garlic, dried rosemary, curry powder, salt, white pepper, and hot pepper flakes.  Stir to combine all ingredients thoroughly.  
      3. Pour the vegetable stock and coconut milk into the pot, and give the pot another stir, ensuring that the cauliflower is mostly submerged in the liquid.  Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
      4. Using an immersion blender, puree the soup until it is creamy and homogenous, with no cauliflower chunks remaining.
      5. Spoon into bowls and top with a drizzle of high quality olive oil or finishing oil, then mound a spoonful or two of reserved beans, a bit of the fennel fronds, and some freshly cracked black pepper on top.  Serve immediately.

      *Fennel fronds, the dark green fluffy bits on top of the fennel bulb, are edible and make a beautiful garnish.  Simply cut the fronds from their stems and use raw.  They have a mild flavor and really take your dish to the next level.

      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.

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