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Beet Salad with Goat Cheese and Arugula

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Beet Salad with Goat Cheese and Arugula

Beet Salad with Goat Cheese and Arugula

This colourful salad combines so many different flavours and textures - sweet beets, creamy goat cheese, crunchy walnuts and peppery arugula! Enjoy!
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Course Salad, Side Dish
Servings 8

Ingredients
  

Salad

  • 6-8 cups arugula
  • 6-8 cooked beets, diced See note below to roast or boil beets. Or buy prepackaged cooked beets.
  • 1/2 to 1 cup goat cheese, crumbled
  • 3/4 cup toasted walnuts

Dressing

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp maple syrup
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Instructions
 

  • Place arugula in a large bowl or serving platter.
  • Top arugula with beets, goat cheese and walnuts.
  • Place dressing ingredients in a jar, add lid and shake well. Or, whisk together dressing ingredients in a cup.
  • Toss salad gently with dressing just before serving.

Notes

To roast beets: For best flavour, roast beets. Trim the beet roots and stems, leaving about 2 inches of stem on each beet. Scrub beets clean under cold water and pat dry. Wrap each beet completely in aluminum foil. Place beets on an aluminum foil lined baking sheet and roast in oven at 400 F for 45 minutes to 1 hour, or until the beets are fork tender. Remove foil and allow beets to cool, about 10-15 minutes. When beets are still warm but cool enough to touch, peel off the skins. If beets are completely cooled, it will be more difficult to remove the skins. (Note that the beets will stain your fingers. You may choose to wear plastic gloves or use paper towels. )
To boil beets:  Trim the beet roots and stems, leaving about 2 inches of stem on each beet. Scrub beets clean under cold water. Place beets in a large pot and cover with water. Bring to a boil, then reduce to simmer. Cover and cook for about 30 minutes (for small beets) or 45 minutes to 1 hour (for large beets) or until the beets are fork tender. Drain beets and rinse under cold water. Remove the skins while the beets are still warm. If beets are completely cooled, it will be more difficult to remove the skins. (Note that the beets will stain your fingers. You may choose to wear plastic gloves or use paper towels.)
 
Keyword Beet Salad, Beet Salad with Goat Cheese and Arugula, Goat Cheese

Chickpea Lettuce Wraps

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Two lettuce leaves each filled with a mixture of chickpeas, mango, tomatoes and onions .

Chickpea Lettuce Wraps

Here's a fresh and colourful plant-based meal! Bonus: It's a no-cook recipe that's ready in less than 10 minutes!
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Course Main Course, Salad, Snack
Cuisine Vegan, Vegetarian
Servings 4

Ingredients
  

  • 1 cup canned chickpeas
  • 1 head Boston or romaine lettuce
  • 1 mango or orange or peach, diced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup red onion, diced
  • 1/4 cup cilantro leaves, chopped
  • salt and pepper to taste

Dressing

  • 1 lime, juiced (about 2 Tbsp)
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • 2 cloves garlic, minced

Instructions
 

  • Rinse and drain the chickpeas. (Or save the bean water - also called aqua faba - for another recipe.)(Use any leftover chickpeas for another salad or stew.)
  • Wash and dry lettuce leaves.
  • In a large bowl, combine chickpeas, mango / orange, tomatoes and red onion. Toss in cilantro.
  • In a small bowl or measuring cup, whisk the dressing ingredients.
  • Add dressing to the chickpea mixture. Toss gently to coat. Season with salt and pepper to taste.
  • Scoop the chickpea mixture into a lettuce leaf. You may also add lettuce into the chickpea mixture to make a salad. Enjoy!

Notes

Adapted from a recipe by the Canadian Pulse Industry.
Keyword chickpeas, plant-based, vegan, vegetarian

Butternut Squash & Quinoa Salad

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A salad platter filled with salad that includes butternut squash, tomatoes, quinoa, arugula and cheese cubes.

Butternut Squash & Quinoa Salad

Hands down, quinoa is one of my favourite grains! The natural sweetness from the roasted butternut squash pairs so well with the peppery arugula.
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Course Salad

Ingredients
  

  • 3 cups chopped butternut squash (about 1 small or 1/2 medium sized squash)
  • 2 tbsp canola oil
  • 1 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups cooked quinoa
  • 2 cups arugula (or other leafy green)
  • 1 container (255 g) grape tomatoes, quartered
  • 1 cup diced firm Ontario cheese

Salad dressing

  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 garlic clove, minced (optional)
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper

Instructions
 

  • Preheat oven to 400 F.
  • In a large bowl, toss butternut squash with oil, thyme, salt and pepper. Spread onto parchment-paper lined baking sheet. Roast for about 30 minutes or until tender and golden.
  • Add cooked quinoa to salad platter. Add arugula, roasted butternut squash, tomatoes and cheese. Toss.
  • In a small bowl, whisk together salad dressing ingredients. Drizzle dressing over salad when ready to serve.
Keyword butternut squash, quinoa, Salad

Black Bean, Corn & Avocado Salad

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A bowl of black bean salad with corn, tomatoes and avocado

Black Bean, Corn and Avocado Salad

Take one can of black beans and dress it up with corn, tomatoes, and creamy avocado. The lime juice vinaigrette and cilantro give this vibrant salad a fantastic fresh flavour.
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Prep Time 10 minutes
Cook Time 0 minutes
Course Salad
Cuisine Vegan, Vegetarian
Servings 4

Ingredients
  

Salad

  • 1 can (19oz/540mL) black beans, drained and rinsed
  • 1 cup corn (fresh, canned or frozen thawed)
  • 1 cup cherry tomatoes (quartered)
  • 1/2 small red onion, diced
  • 1 avocado, diced
  • 1/2 cup cilantro, roughly chopped Add more cilantro if you like!

Dressing

  • 1/3 cup lime juice (about 2 limes)
  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp sugar
  • 1/4 tsp salt

Instructions
 

  • Gently toss salad ingredients in a large serving bowl.
  • Whisk dressing ingredients in a small bowl.
  • Pour the dressing over the bean salad and toss to coat.
Keyword avocado, avocado salad, bean salad, Black Bean, Corn & Avocado Salad, black beans, corn, lime, quinoa and beet salad, summer salad

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