GREEN BEEN PICKLED BEET & FETA SALAD

 

 

This was an easy tasty salad - a perfect side dish to any summer meal.  This recipe was great for 2 for a couple of days, but can easily be doubled.  Might be the simplest salad there is!  Fresh green beans are a must for this recipe, and any good quality store bought pickled beets will work nicely.

2 cups green beans ends trimmed cut in half

1 cup pickled beets, chopped

1 round wedge of red onion - rinse well in cold water, then slice into 1 inch lengths

juice of a small lemon wedge

2 Tblsp. Extra Virgin Olive Oil

Salt and Pepper to taste

Crumbled feta cheese

Bring a pot of water to a high boil.  Have an ice water bath ready.  Add the beans to the boiling water, and once back to a high boil, blanch the beans for 1.5 minutes, lid on medium high, drain and put into the ice bath to stop the cooking, and once cool, drain and place onto a paper towel.

Add to a bowl with the pickled beets, red onion, juice of the lemon, EVOO,  salt and pepper.  Mix well and add crumbled feta cheese.  Serve along side any main dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Yes - an all Vegan Potato Salad that was surprisingly delicious!  We had tried this at a local deli and I thought I would give it a try at home, never believing potato salad could taste this good with Vegan mayonnaise.  Simple to make and with a creamy texture just like the potato salad with eggs.

1.5 lb. summer new potatoes

1/4 cup green onion, chopped

1/4 cup diced celery

3 Tblsp. finely diced red pepper

1 small finely diced sweet gherkin pickle

Dressing:

1/2 - 2/3 cup Vegan Mayonnaise (based on taste)

2 tsp. Dijon Mustard

1-2 tsp. fresh lemon juice

1 tsp. garlic powder

1 tsp. paprika

salt and fresh cracked pepper to taste

Cook the potatoes in salted water until fork tender.  Drain and allow to cool.  Once cooled, take off any extra peel, and cut into chunks.  Add to a bowl with the green onions, gherkin pickle, celery, and red pepper - season with salt and pepper.

Mix up the dressing and add to the potato mixture, gently stirring to combine.  Check for seasonings and adjust if necessary.  A great summer side dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

This was a quick and easy marinated beet salad - cooking was the only lengthy process.  Rather than steaming up beets for a side dish,  I thought I would make this simple marinade and turn it into a salad.  This is also delicious on top of a garden salad.

In this dish I used 3 medium sized beets - but you could certainly increase all the amounts here to have the next day or to serve a crowd.  This is best made early in the day and refrigerated 4-6 hours so the flavors develop.

3 medium sized beets, red stocks trimmed off, then wash well leaving the skin on and the beets whole

2 sliced "rounds" of red onion, rinse well in cold water, then slice to 1 1/2 inch pieces

1 Tblsp. Apple Cider Vinegar

3 Tblsp. Extra Virgin Olive Oil

2 Tblsp. reserved beet water

salt to taste.

Add the clean beets to a pot and cover well with water.  Bring to a boil, then turn down to medium, lid cracked slightly.  Cook 45 min. or longer until tender.  Reserve 2 Tblsp. of the beet water and place into a bowl.  Once the beets have cooled, take off the peels, and cut into even sized chunks.

Rinse the red onion well under cold water, then slice into 1 1/2 inch slices.  Add the beets and onions to a bowl.

In the bowl with the beet water, add the EVOO, Apple Cider vinegar and salt whisking well.  Pour over the beets and red onion mixing well.

Refrigerate 4-6 hours before serving as a side dish or on top of a garden salad.  After this post a new VEGAN POTATO SALAD THAT IS YUMMY!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We have been in a heat wave...very unusual for our area.  We ended up the first day BBQ'ing chicken and hence the above salad to accompany it.  To nite we will thankfully be having cold leftovers.  So, this all dressed potato salad is yummy served warm or cold.

1 1/2 - 2 lbs. new potatoes (scrub well, chop, and cook till fork tender)

2 large green onions, finely chopped

1 tsp. dried dill

1 tsp. garlic powder

salt and pepper to taste

1 1/2 tsp mustard Dijon is best but here I used regular which was good too

2 Tblsp. Wine Vinegar (mine looks more rose colored so white or red should be fine)

3 Tblsp. Extra Virgin Olive Oil

handful of minced Italian flat leaf parsley

good sprinkling of Parmesan cheese

paprika to sprinkle over top

Once the potatoes are cooked, drain well and set aside.  Chop the green onions and parsley and set aside.  Mix the dill, garlic powder, salt and pepper, wine vinegar, mustard and EVOO in a small bowl whisking well to combine.  Pour over the potatoes and toss, then add the green onions, parsley, and Parmesan cheese mix gently to combine, then sprinkle the top with a bit of extra flat leaf Italian parsley and top with a good sprinkle of paprika.  Serve along side any other dishes.

 

 

 

 

 

 

 

 

 

This was such a simple delicious salad, I wanted to share...it is definitely a salad I will be making again and again.  As a matter of fact, I just requested more yellow beets in my next weekly organic veggie delivery.  We have never had yellow beets before, and being the some what purest that I am, I was a bit dubious whether or not we would like them.  YES we do.
As with my other roasted beet salad, roasting brings out such incredible flavor and sweetness to the beets.  Add roasted garlic, and you have a winning combination.
10 -12 small yellow beets, about 2-3 inch in size
1 medium sized red onion, cut in half and sliced
1 bulb of garlic
2-3 Tblsp. minced Italian Flat Leaf Parsley
Organic Extra Virgin Olive Oil
juice of 1/2 lemon
salt and pepper to taste
feta cheese
Preheat the oven to 375 degrees.  Wash and trim the ends off the beets, then peel and slice in half.  Place onto a large piece of tin foil.  Add a few drops of water - with wet hands sprinkle on the water.  Wrap up tightly and place onto a baking sheet.  With another piece of tin foil add a large garlic bulb - remove just the outer skin of the bulb.  Drizzle with EVOO and wrap tightly.  Place onto the same baking sheet.
While the beets and garlic are roasting, heat up a frying pan on low medium heat with a good drizzle of EVOO.  Add the red onion, and saute until nicely caramelized about 15 minutes, season with salt and pepper to taste, then set aside.
Roast the garlic for about 45 min. and remove.  Continue to roast the beets - about 1 hr. or until tender, then remove from the oven, open the foil and allow to cool for 10 minutes.  Slice the beets into a medium sized bowl. In a separate bowl squeeze out the garlic from it's skin and mash with a fork.  Add the juice of 1/2 a lemon mixing well.  Add to the sliced beets, with the minced parsley, and a good drizzle of EVOO seasoning with salt and fresh cracked pepper, mix well.  Taste for seasonings.
Sprinkle on a good handful of crumbled feta cheese and serve along side any main dish.


Recently, we had a very delicious, fresh coleslaw at one our local restaurants.  They used fennel which I did not have on hand, however it would be a lovely addition to this coleslaw.  A great summer salad to serve alongside any main dish.
1/2 a small - medium sized green cabbage
3 medium sized carrots
2 green onions
3 small yellow patty-pan squash
juice of 1 lime
1/2 a green apple finely sliced into 3 inch long slivers
a generous 1/4 cup minced cilantro
about 3/4 cup mayonnaise (or more if needed)
Using a food processor, shred the cabbage.  Change the attachment to finely grate the carrots and the patty-pan squash.  My cabbage and carrots were super moist, so if yours are too, use a clean towel to soak up some of the moisture.
Finely chop the green onions, then mince up the cilantro, adding to the bowl of cabbage and carrots.  Toss well to combine.
Add the finely sliced green apple, and juice of 1 lime, then season with salt and fresh cracked pepper again tossing well.  Add in the mayonnaise mixing well - adjust amount if necessary.  Add a few slices of green apple on top, serving with any main dish.

As I type this, (8:00 am in the morning)  the temperature out side is 30 degrees Celsius/about 86 degrees Fahrenheit. It will only get hotter by 4:00 pm.  In my neck of the woods that is hot, and it is not due to let up any time soon!
On a positive note, we have had the most amazing organic strawberries and blueberries - everything seems to be a month early.  Can't wait for those fresh summer tomatoes!
So to nite we are having a cold dinner:  potato salad, sliced ham, and the above quick and easy Italian Marinated Zucchini and Tomato Salad.
With this salad, you will want to make it in the morning, stirring occasionally throughout the day.
Then after dinner we are headed to our local pot holes for a refreshing swim!

DRESSING:
1 large sun dried tomato in oil, pat off excess oil with a paper towel, and finely dice
1 large diced garlic clove
1 1/2 Tblsp. finely diced shallot
1/2 cup of Organic Extra Virgin Olive Oil
5 Tblsp. Rice Wine Vinegar
juice of half a lemon
1 tsp. dried Basil
1/2 tsp. Italian Seasoning
salt and pepper to taste
Salad:
4 cups sliced zucchini (I did a mix of green, yellow, and yellow patty pan squash)
1 large green onion largely sliced - 1/4 inch pieces
2-4 tomatoes depending on size (mine were somewhat small)
3 rounded Tblsp. Parmesan Cheese
Add all of the ingredients for the dressing into a glass jar, shaking well to combine.  In a medium sized bowl, add the vegetables, and parmesan cheese tossing to coat.
Pour over the dressing, mix well and refrigerate.  Stir the salad occasionally throughout the day so the flavors are well incorporated.

Garlic scapes are such a delicious addition to foods whether in stir frys, pesto, or salads they are bound to be tasty!  They do have a short window however, so luckily this year I was  able to get 5- 6 lbs most of which was turned into Garlic Scape Pesto - recipe can be found here.  This made 26  1/2 pint jars of pesto, (which are now in the freezer) and still there were 3 cups of garlic scapes left over.  Many thanks to my friend Jude for her beautiful organic garlic scapes...life is sooo much happier with this delicious pesto.  (By the way, this year, instead of using toasted sunflower seeds, I lightly toasted slivered almonds, and omitted the green onions - both are delicious)
On another note, we have been in an on and off  heat wave in our neck of the woods....they are predicting a scorcher of a summer for us this year, so a savory cold ham and pasta salad is just perfect for those hot days.  Thank heavens for the BBQ!
340 gram box of Gluten Free Spiral Pasta
1 cup roughly chopped garlic scapes
a generous 1/2 cup of garlic scape pesto (or any pesto would work nicely)
3/4 cup thawed baby peas
1 celery stalk, finely diced
1 cup cubed aged cheddar cheese
1 cup cubed cooked ham
1 cup mayonnaise
juice of 1/2 a small lemon
fresh cracked pepper
Cook the pasta as per directions in salted water, drain well and transfer to a large bowl.  Add the pesto, stirring well so the pasta is nicely coated.
Then add in the thawed peas, garlic scapes, celery, cheese, ham, mayonnaise, fresh cracked pepper and lemon, stirring well to combine.  Refrigerate 2-4 hours before serving.

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