Tag Archives: beets

Lunch salads

11 Apr

I haven’t kept up with the Eat to Live diet strictly, but I did keep some of the habits since our last encounter in February. My favorite has been big lunch salads. Here are a couple from this week.

First is Wednesday’s, which I also ate on Tuesday:

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Mixed greens topped with roasted sweet potato, black beans, and peanut sauce (peanut butter, hot sauce, rice vinegar, garlic, ginger, and hot water to thin). The salad kept me full through to dinner, which is the most important part, but it was also delicious! Peanut sauce and I have a longtime love affair, and sweet potatoes are my favorite pair for it.

Here’s today’s salad that I plan to repeat tomorrow, too:

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Greens with roasted beets and black-eyed peas tossed in pesto vinaigrette (just a tablespoon of my kale pesto thinned with red wine vinegar). It’s only 1:40 now, so only time will tell if it tides me over as well as yesterday’s.

There are a million posts about building the perfect salad, so I’m not going to do one, too. And anyway, you can tell my method is pretty simple: greens with a good amount of another (often roasted) veggie, beans, and a flavorful dressing. That’s pretty much it. I’m planning more salads for next week (taco salad and another beet dish, though with different flavors). I will share those, too.

What’s your favorite thing to bring for lunch? Soups and salads are my preference. Both offer lots of veggies and nutrition, but neither make me sleepy. Anything too heavy makes me crave an afternoon nap!

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CSA week somethingorother and meal planning

3 Dec

Hey all. I was sick with a nasty migraine yesterday, so my CSA box photo is lackluster. My apologies.

Anyway, let’s get right to it:Veggies

  • Lettuce
  • Swiss chard
  • Parsley
  • Arugula
  • Cilantro
  • Cabbage
  • Four apples
  • Beets
  • Giant radishes
  • Purple kohlrabi

And here’s the tentative meal plan:

Breakfast: Polenta Topped with a Fried Egg

Lunches:

  • Monday — Leftover roasted veggie salad (see below)
  • Tuesday — Pitfire Pizza on my employer
  • Wednesday-Friday — TBA

Dinners:

  • Monday/Tuesday — Vegan cabbage rolls (recipe to come, if it’s good)
  • Wednesday/Thursday — Red lentil soup (ditto)
  • Friday/Saturday — Roasted veggies

And as a bonus, because this post is dull, here is the roasted veggie salad I made for dinner last night:

SaladRoasted beets, sauteed Brussels sprouts, and tempeh cooked this way atop red leaf lettuce and drizzled with a Dijon/lime juice combination. I had the leftovers (minus the lettuce) cold for lunch today, and it was still delicious.

I should be back tomorrow with a dessert recipe!

Check out the CSA link-up over at In Her Chucks’ “What’s in the Box?”!

Roasted beet salads

5 Nov

Today’s lunch salad was a variation on a salad we ate this weekend. Though the ideas were largely the same, they packed very different flavors, so I wanted to share both. Here was Saturday’s salad:

Caramelized beets on top of romaine lettuce served with toasted cashews (just dry toasted in a skillet for a few minutes), a combination of olive oil and balsamic vinegar, and salt and black pepper. Very basic but very delicious. It paired wonderfully with Butternut Squash Chili (recipe to come):

Today I wanted to do something similar but using what had come in this week’s CSA share. Here’s the result:

I roasted the beets using the same method as above except that I didn’t toss with balsamic vinegar at the end. I also wilted the beet greens in a tiny bit of olive oil and salt and pepper, and at the very end added a bunch of arugula and a little water for about two minutes. I wanted to break down the bitterness but not make them soggy. The dressing was very simple: the juice of one Meyer lemon, a drizzle of olive oil, and a minced garlic clove. Each salad portion is the veggies topped with some dressing and about 1.5 tablespoons of toasted pecans. Simple. Easy. Delicious.

What’s your favorite way to eat beets? I love the way roasted them plays up their natural sweetness without turning them into candy. I also love them raw and shredded, though I seriously lack the patience to grate them!