Roasted Beet Salad with Goat Cheese and Candied Walnuts

Roasted Beet Salad with Goat Cheese and Candied Walnuts

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


  • 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)
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


  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

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


  • 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
  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

    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

    Sweetheart Jam with Homemade Scones

    Sweetheart Jam with Homemade Scones

    Strawberries, cranberries, and oranges make for a delicious combination in this sweetheart jam. Use it to dress up the classic PB&J sandwich, or spread it atop homemade scones with crème fraîche. Sweetheart Jam is an excellent yogurt mix-in, a filling for white cake, or a topping for puff pastry, brie, and walnuts. Enjoy it as a holiday or anytime treat, or share a jar with those you love. This recipe is a great way to enjoy this past summer’s frozen strawberry bounty, or you can purchase frozen strawberries and cranberries at your local grocer or farm market. 

    Servings:  Makes approximately 9 half pints

    Jam Ingredients:

      • 20 ounces of frozen strawberries, pulsed
      • 20 ounces fresh cranberries
      • 1 Tbsp grated clementine peel (2 clementines)
      • Juice of two freshly squeezed clementines
      • 5 cups granulated sugar

    Crème Fraîche Ingredients:

    Crème Fraîche makes a beautiful and easy substitute for sour cream. The texture is smooth and creamy with a touch of tanginess.

    • 2 cups fresh heavy cream
    • 3 Tbsps cultured buttermilk 

    Homemade Scones Ingredients:

    • 1 cup King Arthur all-purpose flour
    • 1/2 cup oat flour
    • 1 tablespoon baking powder
    • 1 tablespoon superfine sugar (if superfine sugar is not available, you can grind granulated sugar in a spice grinder instead)
    • 1/4 teaspoon salt
    • 1 1/2 teaspoon lemon zest
    • 4 tablespoons unsalted butter
    • 3/4 cup buttermilk (or milk of choice)
    • 1/4 teaspoon of Demerara sugar sprinkled on each scone.
      Cranberries in Food Processor
      Strawberries in Food Processor
      Creme Fraiche
      Homemade Scones
      Jam Instructions:
      1. Using hot soapy water, wash and clean ½ pint jars.
      2.  Prepare a boiling water canning bath. Submerse jars in simmering water until ready to fill. Do not boil the water. Wash canning jar lids and bands in warm soapy water and set aside. Place them in the simmering water for 5 minutes before removing the canning jars.
      3. Rinse and sort cranberries, discarding any soft or bruised cranberries (you can save the discarded berries for your bird feeder!). If your strawberries have green tops on them, remove the leaves. In a food processor or blender, chop strawberries and cranberries for about 5 – 10 seconds. The fruit should still be chunky and not pureed.  
      4. Combine sugar, chopped cranberries and strawberries, orange juice, and orange peel in a 6- or 8-quart saucepan. Over medium-high heat, stir together until the sugar is dissolved. Slowly bring the mixture to a full rolling boil, one that cannot be stirred down, over high heat, and continue stirring for 10-12 minutes until the jam reads 115 degrees Fahrenheit when measured with a candy thermometer.
      5. Add ½ teaspoon of butter to help with foam. Skim foam if necessary. Remove jam from heat.
      6. Remove canning jars from hot water with a canning jar lifter and place them on a tea towel. Place a wide-mouth funnel into the mouth of the hot jar, and fill it with hot jam, leaving a ¼ inch of headspace. Wipe the jar rim clean. Center the lid on the jar and adjust the band so the band is firmly tight. Repeat this process until all the jars are filled.  
      7. Place the jam-filled jars into a boiling water canning bath using a canning jar lifter, being sure that the water covers the jars by at least one inch.  Process jars for 15 minutes in a hot-water bath. Turn off the heat, remove the lid, and let the jars stand for 5 minutes. Remove jars and place them on a thick tea towel to cool for 12-24 hours.
      Crème Fraîche Instructions:
      1. In a pint mason jar, add the heavy cream and buttermilk.  
      2. Stir the mixture and cover it with a mason jar lid and band.
      3. Let sit at room temperature for 12 to 24 hours or until thickened. 
      4. Refrigerate any leftovers.
      Homemade Scones Instructions:
      1. Preheat the oven to 400 degrees Fahrenheit. Line a 9×13 baking sheet with unbleached, compostable parchment paper or a Silpat mat.
      2. Add flour, baking powder, sugar, salt, and lemon zest in a large mixing bowl. Stir until well combined.
      3. Cut butter into cubes and add to the flour mixture.  
      4. Cut the butter into the flour mixture with a pastry cutter or two knives until the scone mixture is like coarse sand with little chunks of butter.
      5. Make a well into the center of the dry mixture and add the buttermilk. With a fork, gently stir until a ball is formed. Use your hands to complete shaping the dough.
      6. Roll out to form a 7-inch circle and cut into 6 triangles. Place on the prepared baking sheet.  
      7. With a pastry brush, brush the top of each scone with a bit of buttermilk and sprinkle with Demerara sugar. Bake for 10-15 minutes, or 8-10 minutes If making smaller scones.
      8. Serve warm with jam and creme fraiche. Enjoy!
        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.

        New Year | New You 15-Day Sustainability Kickstart Challenge

        New Year | New You 15-Day Sustainability Kickstart Challenge

        The second half of January is a great time to start a 15-day sustainability kickstart challenge now that the holidays are over and we are focused on the year ahead. 

        Consider it a warmup to a year of joyful changes that benefit you and the planet. Lowering your impact on the planet isn’t difficult once you set your mind to it and begin to take daily action. Sometimes, the most challenging part is knowing what actions make the most difference and which of those actions are manageable within your lifestyle. That’s where we come in!

        We have created a fun and accessible challenge for you. 

        Over the next 15 days, January 17-31, 2023, you will reduce your carbon footprint, make fewer trips to the store, reduce waste, and save money. And, even better, when you combine your success with everyone else participating in the challenge, those sustainability wins add up!

        To kick things off on Day 1, try using your reusable water bottle or coffee cup instead of single-use plastic throughout your day. Americans use and throw away up to 4 single-use beverage containers daily. If you keep up this pretty doable action, you could reduce your carbon emissions by 231 metric pounds and reduce your single-use plastic waste by 720 bottles or more this year. Now this is the type of slimming down that benefits you and the planet. Your cheering section just grew louder.

        Here is the calendar of joyful changes to make during this challenge.
        January 15-day Sustainability Challenge Calendar
        Tracking your actions is as important as taking action.

        If you haven’t yet, be sure to download our free app and use it to track your impact during this challenge. If you are already using the One Planet Life app, you can follow your current journey during this challenge and track any joyful change each day.  The goal of the challenge is to take daily action and track it to build lifelong habits toward more sustainable living,

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