gluten free

Roasted Beet Salad with Goat Cheese and Citrus Dressing

February 22, 2017 By Patti 3 Comments
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I discovered how much I enjoyed the combination of beets and goat cheese during my last visit to The EPCOT International Food and Wine Festival last year. While that experience inspired this salad recipe, I knew it could be better. Using roasted beets rather than marinated beets turned out to be the primary recipe modification I was looking for, and this Roasted Beet Salad with Goat Cheese and Citrus Dressing was born.

I absolutely love this combination of roasted beets, goat cheese and walnuts. Not only are they so colorful together and healthy, but also very quick and easy to prepare. I roast the beets ahead of time and keep them in the refrigerator until I’m ready to prepare my salad. By doing this on a regular basis, I find myself adding them to my lunch salads quite frequently also. Beets, so pretty on the plate and healthy too. Quite a win-win, don’t you think?

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Roasted Beet Salad with Goat Cheese

Roasted Beet Salad with Goat Cheese and Citrus Dressing - A colorful and healthy beginning to your lunch or evening meal.

Prep Time10

Cook Time1

Total Time1 10

Course: Salad

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

1 bunch of beets
2 ounces goat cheese
1/4 cup walnuts chopped
1 head romaine lettuce chopped
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon Dijon or brown mustard
1/2 teaspoon honey

Instructions

Roast Beets:

Wash the beets and trim off greens and roots
Wrap each beet in a piece of aluminum foil
Place foil packets on cookie sheet and bake at 350 degrees for 1 hour, or until a fork is easily inserted
Once beets are cool enough to handle, peel (they are very easy to peel after cooked) and cut into 1/2 inch pieces. Set aside.

Citrus Dressing

Combine olive oil, lemon juice, mustard and honey.
Whisk until well combined

Assemble Salad

Place 1 cup of chopped romaine lettuce in each bowl/plate
Add a small amount of dressing to the lettuce and toss gently
Top each salad with half the roasted beats, goat cheese and walnuts.
Serve and enjoy!

Notes

When peeling and cutting up the beets, I place a piece of parchment paper over the cutting board to prevent staining.

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Healthy Spice Rub Salmon over Forbidden Rice

December 8, 2016 By Patti 5 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

This is my go-to salmon recipe, which I cook quite frequently. I love that this dish not only has a upscale restaurant appeal; it’s also quite tasty, can be prepared quickly, and also has so many health benefits.

I was inspired by a Dr. Oz show many years ago that spoke of the health benefits of turmeric and other spices, so love that I’m adding healthy spices to my family’s diet. This healthy spice rub mixture is not only good for salmon, but I have used this versatile spice rub for other fish varieties and scallops. And yes, it’s also Dr. Oz speaking of the health benefits of salmon that inspired me to cook salmon so frequently.

Forbidden rice has a beautiful appearance on a plate (I love the contrast in colors against the salmon) and has an amazing nutty taste. It’s also a great source of the antioxidants referred to as anthocyanins. Although it is also known as black rice, forbidden rice is actually a very dark purple in color, so contain the same antioxidant benefits of blueberries and acai.

I hope you enjoy this quick, tasty and healthy dinner entrée as much as my family does.

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Healthy Spice Rub Salmon over Forbidden Rice

Healthy and elegant salmon dinner you can cook at home, in about 30 minutes.

Prep Time10

Cook Time40

Total Time50

Course: Entree

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

1 cup Forbidden Rice
1 3/4 cups water
2 salmon fillets I get mine here
2 tablespoons olive oil I get mine here
1 tablespoon ground ginger
2 teaspoons sage
1 teaspoon turmeric

Instructions

Rice:

Combine rice and water in a sauce pan and bring to a boil; reduce heat and simmer for an additional 30 minutes.
Let stand for a few minutes and fluff with a fork before serving.

Salmon:

Mix ginger, sage and turmeric in a small bowl until well combined.
Generously sprinkle spice mixture on both sides of salmon fillets and set aside. Reserve some of the spice mixture to use as a garnish.
While rice is cooking, heat olive oil in a medium size skillet over medium heat.
Pan fry salmon fillets over medium heat, about 5 minutes on each side or until desired doneness.
To plate, place a salmon fillet over the forbidden rice. Garnish with reserved spice mixture.

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Healthy Vegetable Soup Recipe

November 26, 2013 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

You’ll love this Healthy Vegetable Soup Recipe. It’s quick and easy to make and filled with a rainbow of healthy veggies. This vegetable soup makes a tasty and filling lunch or a healthy addition to any family dinner.

I’ve always loved soup and this healthy vegetable soup recipe makes it guilt free. Not only are you adding a variety of brightly colored vegetables to your diet, it’s also a low-calorie alternative, thanks to the broth base. You’ll feel good about both eating this healthy vegetable soup and serving it to your family.

This recipe makes a large batch of soup, which reheats well. I love making this soup when I have a busy week ahead. It’s nice to know I have a healthy meal to heat up quickly for a week of lunches.

Try these other Soup Recipes:

Recommended for this recipe:

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Healthy Vegetable Soup

This Healthy Vegetable Soup Recipe is quick and easy to make and filled with a rainbow of healthy veggies.

Prep Time20

Cook Time30

Total Time50

Course: Soups

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

olive oil cooking spray
1 cup arrots sliced
1 onion diced
3 cloves garlic minced
6 cups fat free chicken broth (or broth of your choice)
1 head Napa cabbage chopped
6 ounces fresh spinach chopped
1 can whole tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
2 zucchini diced

Instructions

Spray a large saucepan with olive oil cooking spray, and warm over medium heat.
Saute onion, garlic and carrots until they are soft, about 5 minutes.
Add broth, cabbage, spinach, tomatoes, basil, oregano and salt to the onion mixture and bring to a boil.
Reduce the heat and simmer, covered for about 15 minutes.
Add zucchini and cook an additional 5 minutes.
Serve warm.