Jan 23

Roasted Beet and Orange Salad

Roasted beet and orange salad is a nutritious and delicious meal! Roasted beets and fresh oranges are layered over a bed of arugula and topped with goat cheese, walnuts and citrus vinaigrette dressing!

Roasted Beet and Orange Salad over arugula with goat cheese and walnuts!

Just beet it, beet it, beet it, beet it! No one wants to be defeated!

Don’t worry, you won’t be hearing any actual singing from me any time soon. But I am sharing my favorite beet salad with you today. This salad combines roasted beets and fresh seasonal oranges with arugula, goat cheese, walnuts and citrus vinaigrette.

Roasting beets yields a buttery sweet flavor. I love any excuse to roast beets. Plus, I love walking around the house singing Michael Jackson songs. I swear, they are just as catchy as Taylor Swift songs. Did I just say that? Sometimes I am embarrassed to admit that Taylor Swift’s songs are really catchy and I’m totally this guy. On some days a good jam session in the car is exactly what I need.

Roasted Beet and Orange Salad over arugula with goat cheese and walnuts!

Roasted beet with orange salad is one of my favorite seasonal meals. Vibrant, colorful and full of vitamins, beets are a versatile ingredient. Simple flavors combine to create a refreshing and delicious salad. If you tried beets in the past and didn’t like them, I encourage you to try them roasted. Roasting brings out the sweet beet flavor.

Here are a few tips for cooking with beets:

  • Select small to medium sized beets that are round and firm with fresh green foliage. The smaller beets are the most flavorful.
  • Use gloves to protect your hands from stain when peeling and slicing. Trust me on this one. Don’t underestimate the ability of beets to stain your hands. I love this peeler.
  • Roast beets to yield a sweeter flavor.
  • Save the greens and cook them too.

Roasted Beet and Orange Salad over arugula with goat cheese and walnuts! Roasted Beet and Orange Salad over arugula with goat cheese and walnuts! Roasted Beet and Orange Salad over arugula with goat cheese and walnuts!

The best seasonal flavors combine to create a healthy, colorful and flavorful salad!

Roasted Beet and Orange Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2 large servings or 4 small servings

Ingredients

  • 6 medium sized beets (red and yellow)
  • 2 tablespoons extra virgin olive oil
  • 2 heaping cups arugula
  • 3 oranges, peeled and cut into wedges
  • ½ cup walnuts
  • ½ cup goat cheese crumbles
  • For the Dressing:
  • 3 tablespoons fresh orange juice
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F. Peel the beets with a vegetable peeler and slice into two inch pieces. Line a baking pan with two pieces of aluminum foil. Place the red beets in the middle of one sheet of foil and the yellow beets on the other. Drizzle one tablespoon olive oil over each sheet of beets. Fold up edges and pinch to close and form two pouches. I don't want colors to bleed so I make two separate pouches. Place on baking pan. Bake for 30 minutes or until tender.
  2. While the beets are roasting, prepare the dressing by whisking together the orange juice, olive oil, white balsamic vinegar, and honey.
  3. Once beets are done roasting, mix them together with half of the salad dressing. You can mix two separate bowls to prevent the colors from bleeding. Layer arugula on plate or bowl then top with beets, orange wedges, walnuts and goat cheese. Drizzle with remaining dressing, as desired. Season with salt and pepper, to taste. Enjoy!
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Roasted Beet and Orange Salad over arugula with goat cheese and walnuts!

Other Seasonal Salad Recipes:

Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds

Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds - a healthy and delicious meal!

Grilled Chicken Salad with Blue Cheese, Candied Pecans and Pomegranate Vinaigrette

Grilled Chicken Salad with Blue Cheese, Candied Pecans and Pomegranate Vinaigrette ~ Spoonful of Flavor

Posted in Healthy, Salad, Vegetables, Vegetarian | Tagged , , , | 13 Comments
Jan 21

Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds

Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds is healthy and delicious! It is perfect for lunch and is a great way to detox.

Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds - a healthy and delicious meal!

Winter vegetables are my favorite. Kale, cauliflower, beets and broccoli. I could eat them all every day and never get sick of them. With an abundance of fresh kale from my garden, I love enjoying it for breakfast, lunch and dinner. I love this salad because it combines sautéed cauliflower “rice” with kale, pomegranate, dried apricots, pumpkin seeds and a few simple seasonings.

Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds - a healthy and delicious meal!

This salad is great to make ahead because it is still fresh and crunchy even after a few days. It is also a great detox salad and is the perfect salad for lunch during the week. One of my goals for 2015 is to prep meals ahead of time. So far, I’m really proud of myself. Each Sunday, I spend the afternoon prepping a few meals for the week. It makes life during the week so much easier.

In fact, I am trying to get ahead with other things too. Whether it is meal prep, work or blogging related, I feel so much more relaxed when I get things done ahead of time. I’m one of those people who packs my calendar with more than I should do, and always gets everything done even if it means little time for sleep or relaxing. In addition to getting things done ahead of time, I’m really trying to clear my calendar for more down time. I not only feel like I am able to get more done, but I am able to relax a little too. It’s fabulous.

Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds - a healthy and delicious meal! Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds - a healthy and delicious meal! Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds - a healthy and delicious meal! Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds - a healthy and delicious meal!

Go ahead, grab a big bowl of this salad and dig in! If you want a little more protein, you could also layer the salad with grilled chicken breast.

Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds

Yield: 3 to 4 servings

Ingredients

  • 1/2 head cauliflower, coarsely chopped into 2 inch pieces
  • 1 tablespoon coconut oil
  • 1/2 yellow onion, diced
  • 2 heaping cups fresh kale
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup pomegranate arils
  • 1/2 cup pumpkin seeds
  • 1/2 chopped cup dried apricots
  • salt and pepper, to taste

Instructions

  1. Place the cauliflower into a food processor and pulse until the cauliflower pieces are about the size of rice.
  2. In a medium skillet over medium heat, add coconut oil and onions and cook until soft, about 5 minutes. Add cauliflower "rice" to the pan and cook 2 minutes, stirring frequently. Transfer the cauliflower to a large bowl. Add kale, lemon juice, olive oil, pomegranate arils, pumpkin seeds and dried apricots. Toss well to combine. Season with salt and pepper and serve.
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Cauliflower Kale Salad with Pomegranate, Dried Apricots and Pumpkin Seeds - a healthy and delicious meal!

 

 

Posted in Healthy, Main Dish, Salad, Side Dish, Vegan, Vegetables, Vegetarian | Tagged , , | 29 Comments