This lunch is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets. Ingredients 1 1/2 teaspoons sherry vinegar 1/2 teaspoon Dijon mustard 1/8 teaspoon black pepper 2 teaspoons olive oil 1/2 cup precooked lentils (such as Melissas) 1 Roasted Golden Beet, cut into 1/2-inch wedges 1 1/2 cups baby spinach […]
“My ultimate starter salad would celebrate the produce of the season and make a knockout-gorgeous addition to the table, so I developed this one using fresh orange juice, multicolored beets, and–for good measure–some creamy, tangy goat cheese.” –Timothy Q. Cebula, Associate Food Editor Ingredients 4 medium beets (red and golden) Cooking spray 3/4 cup fresh […]
With just 50 calories, this healthy salad is a must-have at your dinner table. Kefalotyri is a hard, salty Greek cheese that adds the perfect zest of flavor (Parmigiano-Reggiano can sub in a pinch). Ingredients 3 beets (about 1 pound) 2 tablespoons red wine vinegar 1 teaspoon extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon […]
Ingredients 3 beets (about 1 pound) 2 tablespoons red wine vinegar 1 teaspoon extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 cups arugula 1/4 cup (1 ounce) shaved fresh kefalotyri cheese How to Make It Step 1 Preheat oven to 425°. Step 2 Leave root and 1-inch stem on beets; […]
Pair roasted beets and goat cheese with crisp baby greens and crunchy walnuts for a salad that almost explodes with flavor and color. You can prepare the beets up to two days in advance. Ingredients 6 medium beets (red and golden), about 1 1/2 pounds 1 cup water 8 cups mixed baby salad greens 1 […]
It makes the greens and vegetables in any salad sing, and it cuts through creamy, earthy, or fatty components beautifully. Beyond the juice or vinegar in your vinaigrette, you can add acid with sliced tart apples, orange segments, or pickles. Once macerated to remove their powerful pucker, lemon segments are a beautiful addition to an […]
Ingredients 3 ounces pumpernickel bread, cubed 1/4 cup extra-virgin olive oil, divided 1 1/2 tablespoons fresh lemon juice 1 1/2 tablespoons prepared horseradish 2 teaspoons whole-grain mustard 1 (8-ounce) package frozen precooked quinoa (such as Village Harvest), thawed 1 (5-ounce) package mixed salad greens 1 (4-ounce) package smoked trout, skinned 4 ounces precooked packaged beets, […]
This CL-perfected stovetop technique makes smoking food easier than ever (though the salad is still tasty if you choose not to smoke the grains), and smoke is such a fun flavor to apply to unexpected ingredients like barley. A sweet vinaigrette, earthy beets, and the intense citrus twang of grapefruit balance the robust smoky hit […]
Root vegetables are a super popular side in the winter, usually roasted until fully tender. But shaving them raw into a side dish salad is a fantastic alternative. They’re ready in just a few minutes, their earthy flavors stay vibrant, and a simple vinaigrette tenderizes them slightly while retaining a little crunch, balancing the velvety […]
Root vegetables are a super popular side in the winter, usually roasted until fully tender. But shaving them raw into a side dish salad is a fantastic alternative. They’re ready in just a few minutes, their earthy flavors stay vibrant, and a simple vinaigrette tenderizes them slightly while retaining a little crunch, balancing the velvety […]