salad recipes

How to Cook Beets (Plus an Awesome Roasted Beet Salad Recipe!)

We host a local farm share pick up each week, and every time that beets are included, many share members leave them behind. And I get it — it wasn’t that long ago that I had never eaten a beet (let alone cooked one!)

The red globes can be intimidating & weird, especially when the greens are attached. Like WHAT am I even supposed to do with these things?!

Feeling sorry for the bin of stranded beets (and those of you that are missing out on this goodness!), I wanted to share a simple recipe, and the easiest, best way to prepare these bad boys.

So, how do I cook a beet?

If you feel confident baking a potato, you will crush this.

Preheat oven to 400*

Line a basking sheet with parchment paper.

If your beets have greens, cut them off at the base.

Give your beets a good scrub under running water to remove any excess soil.

Rub each beet with olive oil & sea salt, placing on the lined baking dish as you go.

Pop into the oven & set the timer for 45 minutes! You’ll know they’re done when a fork slides out smooth — just like baking a potato!

To prepare, allow time to cool (these can be roasted up to 5 days ahead of time!). Slice curly root off of the bottom, and, if desired, slice off the skin.

Slice into rounds, or cube, to toss onto salads, eat alongside your favorite protein, or with other roasted veggies & grains.

Best Ever Beet Salad

Be prepared to blow your mind. When strawberries aren’t in season, try unsweetened dried cherries!!

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What You’ll Need:

For the dressing:

¼ c olive oil

¼ c balsamic vinegar

2 Tbsp honey, local to your area

Salt & pepper to taste

For the salad:

1 bunch fresh red or golden beets, roasted & sliced

½ pound baby spinach

8 ounces soft goat cheese

1 cup walnuts

1 pound fresh strawberries, sliced

…

Roast beets using directions above!

While they roast, combine ingredients for dressing in a jar. Shake to mix!

Divide salad ingredients equally into (4) separate containers for easy grab and go throughout the week OR combine all ingredients in one large bowl to share.

Toss with dressing just before serving.

Serves 4

If you like this recipe, you’ve got to check out the Veg Out Meal Plan Series!

We launched the new membership site and are so so excited for all of the value stashed in there waiting for you! We know you’ll love it!!

Head over and get your hands on your first meal plan and all the amazing resources inside!!

Let’s stay connected! Contact me anytime, HERE.

Let’s stay connected! Contact me anytime, HERE.

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Thai Rice Bowls

Buddha bowls are a super trendy thing now.  The name for this grain based bowls inspired by Buddhist monks and nuns, have been eating this way for over two thousand years.   I'm feeling grateful for this super healthy, balanced meal inspiration, which always offers a colorful balance of plants, additional fiber, healthy fats and protein!

 
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What You'll Need:

For the dressing:
3 Tbsp rice wine vinegar
1/4 c olive oil
2 1/2 Tbsp all natural peanut butter (no Jiff here guys, like for real)
1 Tbsp honey
3 Tbsp Tamari or soy sauce
squeeze Sriracha

1 block tofu, sliced lengthwise and pressed*
2 c cooked brown rice
1 sweet bell pepper, diced
2 c cabbage, thinly sliced (use purple cabbage to make this plate pop even more!)
1 c fresh cilantro, chopped
2 c lettuce greens, chopped


1/4 c peanuts, roasted & unsalted

…

*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. While water presses out of tofu, prepare dressing and salad ingredients:

Whisk dressing ingredients in a small bowl.

Prepare and arrange ingredients in a large bowl or dinner plate. Cube press tofu  and toss with salad. Drizzle with dressing, sprinkle with peanuts, and DIVE IN!

…


Serves 4. Want more awesome recipes like this? Check out our meal plans!

Thai Rice Bowls

Buddha bowls are a super trendy thing now.  The name for this grain based bowls inspired by Buddhist monks and nuns, have been eating this way for over two thousand years.   I'm feeling grateful for this super healthy, balanced meal inspiration, which always offers a colorful balance of plants, additional fiber, healthy fats and protein!

 
IMG_0815.jpeg
 

What You'll Need:

For the dressing:
3 Tbsp rice wine vinegar
1/4 c olive oil
2 1/2 Tbsp all natural peanut butter (no Jiff here guys, like for real)
1 Tbsp honey
3 Tbsp Tamari or soy sauce
squeeze Sriracha

1 block tofu, sliced lengthwise and pressed*
2 c cooked brown rice
1 sweet bell pepper, diced
2 c cabbage, thinly sliced (use purple cabbage to make this plate pop even more!)
1 c fresh cilantro, chopped
2 c lettuce greens, chopped


1/4 c peanuts

*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator.

Whisk dressing ingredients in a small bowl.

Prepare and arrange ingredients in a large bowl or dinner plate.  Drizzle with dressing, sprinkle with peanuts, and DIVE IN!

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Serves 4. Want more awesome recipes like this? Check out our meal plans!