Proof that taste buds change over time? This roasted beet salad. I’ve never enjoyed beets until recently and now I cannot get enough. I blame most of my avoidance to the scarlet vegetable for having only previously eaten them canned or pickled, not always their finest moment. Roasting any vegetable immediately changes the flavor and beets are no exception. Sweet, caramelized beets shine in this easy salad. Want a heartier meal? Add some cannalini beans.

Roasted Beet and Radish Salad

Ingredients:

2-3 large beets, I used golden beets and appreciate their lighter flavor here but if you can’t find them, use red ones.
3 tbsp. blanched, sliced almonds
4 radishes, sliced thin
1 head romaine or butter lettuce, washed and torn into bite sized pieces
3 tbsp. cranberries

Champagne Vinaigrette
¼ cup olive oil
1/8 cup champagne vinegar
1 tbsp. Dijon mustard
1 lemon, zested and juiced
salt/pepper
Preheat the oven to 400 degrees F. Clean the beets and toss with 1 tsp. oil, salt and pepper. Place on a roasting pan and cook for 25-30 minutes until done. The cooking time will depend on the size of your beets, when a fork can be stuck into the beet then it’s done.

Remove the beets from the oven, let cool for 10 minutes and remove the skin. Chop the beets and set aside.

Keep the oven on; add sliced almonds to a clean pan and toast for 4 minutes, making sure not to burn them. Remove from the oven and set aside.

Prepare the champagne vinaigrette by combing all the ingredients except the oil in a food processor, blender or bowl. Slowly add the oil until the mixture thickens.

Place the lettuce in a large bowl and toss with the dressing. Add the chopped beets, sliced radishes, toasted sliced almonds, and cranberries, season with salt and pepper to taste.

Serves 4, Per serving: 211 calories, 16 gram fat, 4g fiber

Enjoy!

After last months grilling theme for the Recipe Redux, I have been grilling non-stop this summer. There is just something about the smell of charcoal and backyard cooking. I was originally going to make these into appetizer sandwiches but changed my mind at the last minute.  Grilled romaine develops an amazing smoky flavor when heated on the grill and is a refreshing change from typical green side salads. Serve it whole like this or chop into bite size pieces after removing from the grill.

Grilled Romaine Hearts with Creamy Basil Spread

Creamy Basil Spread Ingredients:

1 cup sunflower seeds, raw & unsalted if you can find them
3 scallions
handful basil leaves
1 lemon, zested and juiced
2 tbsp. soy sauce
2 cloves garlic

Place the sunflower seeds in a bowl and cover with water. Soak for at least 3 hours or overnight. In a food processor combine the ingredients along with the soaked sunflower seeds. Puree until a smooth paste forms. If you want your dip thinner, add a bit of water. You will have more dip than needed for this recipe but it’s great as a sandwich spread, on vegetables or crackers.

Salad Ingredients:
2 head romaine lettuce, halved
1 tsp. oil

Heat a grill to medium and brush the grill grates with oil ( a paper towel with 1 tsp. of oil is the easiest). Brush oil over romaine halves and place on the grill, halved side down. Grill for 4-5 minutes and flip romaine halve. Top with creamy herb spread, cover, and cook an additional 2-3 minutes until sauce is heated and lettuce is slightly brown around edges.

What vegetables are you grilling this summer?

My sweetie is from Wisconsin and once upon a time loved the traditional cookout fare of beer-boiled brats. I saw this recipe in Cuisine at Home and immediately interpreted it to a veggie version. I love that it incorporates all the elements of a bratwurst sandwich and tops it off with spicy beer vinaigrette.

Beer Brat Salad

Ingredients:

4 Bratwurst. (I love Tofurkey or Field Roast brand)
1 small head red cabbage
1 small head green cabbage
4 thick slices rye bread
1 medium red onion, thick sliced
1 tbsp. oil or cooking spray
Beer Vinaigrette, recipe below

Beer Vinaigrette:

1 cup beer (use whatever you like to drink)
5 tbsp. horseradish
3 tbsp. Dijon mustard
2 tbsp. red wine vinegar
1 tbsp. agave nectar
salt/pepper

Quarter the cabbage heads and thickly slice each quarter in 4 parts. Place each quarter of cabbage in a foil packet and drizzle with 2 tbsp. beer vinaigrette and a small pinch of salt and pepper. Continue to make all of the packets of cabbage.

Heat a grill pan or grill, lightly coat the grill grates with 1 tsp. oil to prevent the items from sticking. The easiest way to do this is place 1 tsp. of oil on a paper towel and coat the individual grates. Lightly coat or spray the slices of red onion and rye bread. Place the packets, bread, and onion on the grill. The cabbage packets will take about 10-15 minutes, the bread about 4 minutes and the onion about 5 minutes. Flip halfway through.

Use the remaining oil and lightly coat the brats to prevent sticking. Add to the grill and cook 3-4 minutes per side.

Remove all the items off the grill and cut into bite size pieces. Place into a large bowl and toss with the remaining vinaigrette.

Returning from Jamaica a few weeks ago I was excited to make something using jerk seasoning. I ultimately decided on this salad: fried jerk tempeh with creamy jerk dressing. It’s got some kick! Make extra tempeh as the leftovers were really good in lavash wraps. Roll together the tempeh and whatever salad vegetables you have into a wrap; dip into the dressing. Perfect 1-2 punch for weeknight dinner and lunch the next day.

Jerk Seasoning:
4 tablespoons dried minced onion
1 1/2 tbsp. dried thyme
1 tbsp. ground allspice
1 tbsp. ground black pepper
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil

1 lb. tempeh (have you tried making your own yet? The taste difference is so worth it!)
1/8 cup oil, I prefer canola/safflower
Spinach (depends on how big you like your salad)
1/2 red onion, sliced into 1/2 moons
2 large tomatoes
1/2 cup mayo (I like reduced fat veganaise)
1 small lemon
1 small lime

Combine all ingredients for the jerk rub except for the oil.  Reserve 3 tablespoons rub (about 1/2) for the dressing. Combine the rest of the rub with the oil. Dice the tempeh into 1″ cubes and toss with the rub. Set aside for 15 minutes while you prepare the salad and dressing.

Wash and tear the spinach into bite size pieces. In a large bowl combine the spinach with diced tomatoes and red onion. Feel free to add as many vegetables as you like here! Make the dressing: whisk together the mayo with the juice/zest of the lemon and lime. Add the 3 tablespoons reserved rub and stir together.

In a skillet pan, heat the 1/8 cup oil over medium/medium-high until hot. The easiest way to test the temperature is to test a piece of tempeh. Place a small piece in the skillet, if the oil bubbles around it and sizzles- it’s hot enough. With tongs, place the tempeh into the oil trying to leave as much of the spice rub as possible on. Watch out for splatter! Flip after 2-3 minutes per side until crispy. Transfer to a plate lined with a paper towel or cloth. Add crispy tempeh pieces to the salad. Toss with dressing and serve!

If you don’t like tempeh, feel free to substitute any other protein here. Chickpeas and eggplants make a great alternatives. Marinade and lightly fry as you did the tempeh. The possibilities are endless!

From the tropics to your table! If I can’t still be in Jamaica at least I’ll eat like I am.