Heart Healthy Roasted Beet Salad (Whole30)

Heart Healthy Beet Salad

So why is it that on a day we celebrate things of the heart, we eat food that is so, so bad for your heart?

I say we start a revolution, a culture change! Let’s start a new tradition of eating heart-healthy foods on Valentine’s Day! Who’s with me?

First dish to make: Heart Beet Salad. (See how I did that – Heart. Beet.)

Beets are amazingly good for you. They have anti-oxidant, anti-inflammatory and detoxification benefits in abundance. They are full of betanins, which have been known to reduce heart disease and certain cancers, especially colon cancer. Some believe that regular consumption of beets is what causes Russia to have such a large centenarian population. Why WOULDN’T you feed your sweetheart beets on Valentine’s Day? We want our sweethearts to live long, healthy lives, don’t we?

Roasted Beet Salad

Here’s how easy this one is:

Roast whole beets on a sheet pan at 350 degrees for about an hour, until they are fork tender. Let them cool.

Slice the beets into slices that are a little thicker than 1/4 inch thick. Using heart shaped cookie cutters, cut out some hearts out of the beet slices. Place on a serving plate.

Take fresh Mozzarella (if you’re doing Whole30 eating, use slices of jicama.) and cut it into slices that are little thicker than 1/4 inch thick. Cut out smaller heart shapes. Press the Mozzarella hearts into the beet juices that are left on your cutting board, turning the slices slightly pink. Place these hearts on the beet hearts.

Cut out tiny hearts out of cucumber and scatter on top. Scatter nuts on top – I used roasted hazelnuts.

Drizzle with your favorite vinaigrette. Sprinkle with salt and pepper. Serve immediately.

Heart Healthy Roasted Beet Salad
 
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Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 2 large whole beets
  • 1 ball of fresh Mozzarella cheese
  • A few slices of cucumber
  • Toasted hazelnuts for garnish
  • A few tablespoons of vinaigrette
Instructions
  1. Roast whole beets on a sheet pan at 350 degrees for about an hour, until they are fork tender. Let them cool.
  2. Slice the beets into slices that are a little thicker than ¼ inch thick. Using heart shaped cookie cutters, cut out some hearts out of the beet slices. Place on a serving plate.
  3. Take fresh Mozzarella (if you're doing Whole30 eating, use slices of jicama.) and cut it into slices that are little thicker than ¼ inch thick. Cut out smaller heart shapes. Press the Mozzarella hearts into the beet juices that are left on your cutting board, turning the slices slightly pink. Place these hearts on the beet hearts.
  4. Cut out tiny hearts out of cucumber and scatter on top. Scatter nuts on top - I used roasted hazelnuts.
  5. Drizzle with your favorite vinaigrette. Sprinkle with salt and pepper. Serve immediately.

Other bloggers do beet salads:

Warm Braised Beet Salad, Jeanette’s Healthy Living
Roasted Beet Salad with Walnuts, Girl Gone Gourmet
Grapefruit Beet Salad, Sunday Suppers

Salmon Tarragon Salad

A Simple Salmon Salad with Tarragon, Shallots, and Carrots

Salmon Salad with Tarragon

Salmon Salad with Tarragon

There’s no doubt this is perfect for a light summer lunch, but using Bear & Wolf canned wild salmon from Costco makes it more than doable any time of year. (I know, this sounds like a sponsored post, but it’s totally not. Just an enthused fan here.) The tarragon, shallots and lemon work so well together, and the carrots lighten the already light salad up even more. Serve over greens, on toast, inside a hollowed-out tomato, whatever your fancy. …

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Tomato Wedge and Raw Corn Salad with Garlic Lemon Vinaigrette

Tomato Wedge Salad

Summer is the perfect time to celebrate fresh produce – especially tomatoes. There are few things better in life than a ripe heirloom tomato fresh out of your garden. This time of year, our garden is packed with red globes peeking between the green leaves of our tomato plants. I love to go to the garden and pick one of the ripest and reddest tomatoes and eat it right then and there – dirt and all. The juice drips down to my elbows and I don’t even care.

Summer gardens are the best.

This simple fresh tomato salad just screams SUMMER! on a plate. I love the crunch of the raw corn paired with the softness of the ripe flavorful tomato. And the bright lemon vinaigrette with a little bite of raw garlic enhances the ripe tomato flavor so perfectly. This is a simple yet stunning summer salad.

The presentation is as stunning as the flavors. All you do is cut out the core of the tomato, place it on a plate and then with a large serrated knife, slice down through the tomato without cutting all the way through. This creates the beautiful fanned-out effect.

Summer perfection on a plate!

Tomato Wedge Salad

Tomato Wedges Salad with Lemon Vinaigrette
 
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Author:
Recipe type: Salad
Cuisine: Vegan
Serves: 4 servings
Ingredients
  • 4 large ripe tomatoes
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 2 green onions, thinly sliced, whites and green
  • Micro Arugula for garnish
  • Lemon vinaigrette:
  • ¼ cup olive oil
  • 3 Tbsp. freshly-squeezed lemon juice
  • 2 garlic cloves, pressed
  • ½ tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. black pepper
Instructions
  1. Core the tomatoes and place each one on a salad plate. Cut down through the tomato, forming wedges, without cutting all the way to the bottom. Fan tomato wedges out to form a pretty arrangement.
  2. Sprinkle on the corn kernels and green onions slices.
  3. Whisk together all vinaigrette ingredients. Drizzle some of vinaigrette over salad. Toss micro arugula in a little vinaigrette. Arrange coated arugula on top of tomato.

Other tomato salads:

Vegan Tomato Salad, Kalyn’s Kitchen
Grilled Corn and Tomato Salad, How Sweet Eats
Quinoa Kale Corn Salad, Jeanette’s Healthy Living
Avocado Corn and Tomato Salad, A Family Feast

Grilled Vegetable Salad with Chimichurri Sauce

Potatoes play only a supporting role in this flavor-packed grilled salad.

Grilled Vegetable Salad with Chimichurri

Grilled Vegetable (and Potato) Salad with Chimichurri

If you’re as obsessed with grilled vegetables  as I always am this time of year, this could very well be your new go-to summer salad. I originally made a version of this with potatoes only, and loving the POW of the chimichurri as I do, wanted to bring it with me to a gathering last week – only wanted to make it much less starchy. Simple solution? Throw in other summer vegetables to lighten it up (lowering the overall carbs and jacking up the nutrition while we’re at it).

You can, of course, play with the proportions, adding other veggies to the mix and so on, but the overall result is pretty much guaranteed to be a hit. Not to humblebrag, but I honestly hadn’t planned on posting this originally; just bringing a tasty dish to an evening with friends. I got enough requests for the recipe that I had no choice but to (happily) oblige. …

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BLT Salad with Avocado and Creamy Lemon Mayo Dressing

Time to celebrate Peak Tomato with this simple salad version of the classic BLT.

BLT Salad with Creamy Lemon Mayo Dressing

BLT Salad with Creamy Lemon Mayo Dressing (Undressed here, of course. The Before Shot.)

The tomatoes are getting really good here. Is it happening in your area too? Ratatouilles and sauces and other tomato adventures are also assuredly coming, but right now, I just want them in their freshest possible form. And nothing like a good BLT for featuring exactly that.  It was a total rediscovery when I needed to transition from over a decade of vegetarianism. What a masterpiece of minimalism the BLT is: the three star ingredients (the acronym itself) balanced perfectly; the supporting players (bread, mayonnaise) there only to serve the greater purpose.

So if you’re avoiding grains/gluten/starch/carbs, what to do? In this instance, the equation was simple as the original. Leave out the bread, and you have? Salad. Why not run with that? I decided I wanted a touch of softness in the texture, for which the avocado served nicely (along with the goodness its nutritional pedigree contributes). On the bacon, my favorite source is Niman Ranch, for their quality as well as their ethics. And finally, the mayo – I didn’t want it to weigh the salad down, but I gotta say, I definitely do like a little in the mix. Stretching it out with lemon juice and a touch of pepper was all it needed to both lighten the mayo and brighten the whole salad.

Add this to your summer after you load up at the farmer’s market tomato stand this weekend. …

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Spiralized Waldorf Salad with Ginger Walnut Cream

Spiralized Waldorf Salad with Ginger Walnut Cream #WaldorfSaladRefresh

Spiralized Waldorf Salad with Ginger Walnut Cream

Waldorf Salad is one dish that takes me straight back to my childhood at my grandma’s house. She served simple food with love – like sliced tomatoes sprinkled with black pepper and peach slices drizzled with a little cream. And Waldorf Salad.

This apple, walnut and celery salad was actually one of her fancy dishes, served on a lettuce leaf. She said she felt like Lady Astor dining at the Waldorf Hotel whenever we ate it.

It made her happy, and so I loved it, too.

The California Walnut folks are having a contest to do an update on the classic Waldorf salad. #WaldorfSaladRefresh. I knew I had to join in on this in honor of my grandma.

The first thing to go was the mayonnaise. For me, it just seemed to heavy and fatty for this light crunchy salad. So, I used Greek yogurt. I blended the yogurt with some toasted walnuts to give the sauce a deep, rich walnut flavor throughout, with lemon juice and zest to brighten it up.

I thought of adding dried cranberries, but they didn’t add enough of a kick. So I added minced crystallized ginger – WOW does this wake up this salad with a zing!

And one more thing – I spiralized an apple and tossed it in the creamy walnut sauce to finish with a pretty presentation.

Waldorf Salad for the 21st Century!

 #WaldorfSaladRefresh @CAWalnuts

Spiralized Waldorf Salad with Zesty Ginger Walnut Cream

4.0 from 1 reviews
Spiralized Waldorf Salad with Ginger Walnut Cream Sauce
 
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A fresh take on the iconic Waldorf Salad with spiraled apples and a toasted walnut cream sauce.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 cup diced California walnuts
  • 1 tablespoon olive oil
  • 1 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon lemon juice + 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • 2 large Fuji apples (16 ounces total), divided
  • 1 cup diced celery
  • ¼ cup diced celery leaves
  • ¾ cup halved red seedless grapes
  • ¼ cup minced crystallized ginger
  • 2 tablespoons diced flat leaf parsley, plus a few leaves for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. Toss walnuts in oil and spread on a baking sheet and bake for 10 minutes. Let cool to room temperature.
  3. Place half of walnuts in a blender with yogurt, honey, lemon juice, zest, and salt. Blend until very smooth, about 60 seconds.
  4. Cut one apple into long thin spirals with a spiralizer. Apple pieces should be a little bigger in width than spaghetti noodles. (NOTE: A spiralizer is preferred for cutting the apple – it makes a beautiful presentation. If there is no spiralizer available, cut apple into julienne strips that are ¼ inch thick.) Toss the cut apple spiral pieces in half of the walnut cream blender mixture and set aside.
  5. Core the remaining apple and cut into ½ inch chunks. Toss together the remaining walnuts, apple chunks, celery, celery leaves, halved grapes, crystallized ginger and parsley. Stir in the remaining walnut cream blender mixture.
  6. Using a 4-inch wide ring mold, spoon this mixture onto center of four salad plates, pressing down with a spoon so that the salads are solid and hold the round shape when the ring molds are removed. Divide the coated spiral apple pieces into four parts and place one part on top of each salad, arranging so that the pieces are piled high so that the spirals make a dramatic presentation. Garnish with parsley leaves.

 

Savory Fiesta Salad Parfait with Creamy Avocado Sauce

fiesta salad parfait

Have you ever discovered a dish by accident? That’s how this savory parfait came to be.

I was making our family  favorite Fiesta Salad that I have been making for at least 30 years, when I decided to drizzle avocado cream on top. And then I thought – why not in layers, like a sweet parfait – with a crunchy topping? Food just seems fancier in individual servings, and the way you plate these like a parfait makes this salad something extraordinary.

This bright summer salad takes about 20 minutes of prepping, and is oven- free. Just dice the veggies, toss them in a little vinaigrette and then blend the avocado cream and you’re set. Perfect for a Meatless Monday!

American style parfaits are typically some combination of ice cream, gelatin cubes, fruit cubes and nuts. The magic of a parfait is its beauty – so pretty all layered into individual servings.

So what’s your favorite chopped salad? Yes, you can turn that into a savory parfait!

5.0 from 1 reviews
Savory Fiesta Salad Parfait with Creamy Avocado Sauce
 
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Why should sweet parfaits have all the fun? Try this pretty way to serve up a chopped salad in a parfait glass for rave reviews!
Author:
Recipe type: Side ish
Cuisine: American
Serves: 4 to 6 servings
Ingredients
  • ½ cup diced red bell pepper
  • 3 green onions, thinly sliced
  • 1 cup corn kernels
  • 1 can black beans, drained and rinsed
  • 2 tablespoons favorite vinaigrette
  • 1 cup Greek yogurt
  • 1 teaspoon cayenne pepper sauce
  • ½ teaspoon salt
  • Flesh of one ripe Haas avocado
  • Sliced toasted almonds for garnish
Instructions
  1. Toss the bell pepper, onions, corn and beans wit the vinaigrette.
  2. Blend in blender the yogurt, cayenne pepper sauce, salt and avocado.
  3. Spoon into serving cups or glasses the vegetables and the avocado cream, making a few layers.
  4. Top with sliced almonds.

Fabulous chopped salads that I must try turning into a parfait:

Greek Chopped Salad, A Farm Girl Dabbles
BBQ Chicken Chopped Salad, How Sweet it Is
Chopped Thai Salad, The Wicked Noodle
Italian Chopped Salad, Taste and Tell
Summertime Chopped Salad, How Sweet It Is
Chopped Salad, The Vintage Mixer

Greek Salad Cucumber Boats

Greek salad cucumber boatsImagine yourself on a deck after sundown waiting for your dinner to finish grilling. You are surrounded by friends and family who are celebrating – not any special occasion, but just celebrating life. Now add these pretty, tasty little cucumber boats filled with an easy chopped Greek salad.

Now it’s the perfect summer dinner, right?

Whether you use the traditional fork and plate method or your stroll on the deck with one of these in your right hand and a cool summery drink in the other, these little salads boats will make any summer dinner much more festive. These come together in just minutes, and are a perfect Fun Food bite!

Happy summer, all!

Greek Salad Cucumber Boats
 
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Author:
Recipe type: Salad
Serves: 6 servings
Ingredients
  • 2 large English cucumbers ( 12 inches or more each)
  • 1 cup halved grape tomatoes
  • 1 block (4 ounces) feta cheese, cut into small cubes
  • ½ cup pitted Greek olives, halved
  • 2 tablespoons diced parsley leaves
  • For vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1 tablespoon feta cheese
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon each salt and pepper
Instructions
  1. Cut cucumbers into 4 inch pieces, and then cut each piece in half down the center. Scoop out center of each cucumber piece with a spoon, leaving room to fill.
  2. Blend the vinaigrette ingredients together.
  3. Toss the tomatoes, feta chunks, olives and parsley with the vinaigrette. Spoon into the prepared cucumber boats. Serve immediately.

Other creative spins on Greek salad:

Greek Salad in Spaghetti Squash Bowls, Kalyn’s Kitchen
Grilled Zucchini Greek Salad, Kalyn’s Kitchen
Brown Rice Greek Salad, The Lemon Bowl
Spiralized Cucumber Greek Salad, Skinny Taste
Cauliflower Couscous Greek Salad, Vintage Mixer