Recipes Archives - Page 11 of 13 -

SKINNY Spinach & KALE Artichoke Dip

on July 28, 2015April 27, 2021 By Kelley 8 Comments

Creamy and bubbling hot spinach artichoke dip is a very popular appetizer! Have you ever looked up the nutrition facts? Ugh! Its terrifying! I just can’t comprehend how they can pack so many calories and so many grams of fat into a “serving size” that fits onto one, maybe two, chips (if you’re a serious over-dipper, like me!). It’s crazy!!

So I thought a Skinny Spinach KALE Artichoke Dip was in order to save us all from the shame of indulging in the heavy and unhealthy version.

This dip is easy and quick to make. Its a great go-to appetizer for when you have last minute guests coming over to watch the game!

There is no mayo. I swapped it out for low-fat, protein dense greek yogurt. I also use fresh baby spinach and kale to pump up the nutrients, so you can munch away happily knowing you’re getting a healthy dose of vitamins and minerals (K,A, and C to be exact along with iron, calcium, magnesium and potassium). Ok- can you repeat ALL of those to me?(Click HERE to see my Spinach vs Kale duke out post.) I also minimized the cheese, but it’s still VERY cheesy!

Try it- you won’t be disappointed!

SKINNY Spinach & KALE Artichoke Dip

A lightened-up version of spinach artichoke dip with added kale. All the flavor and cheesiness and creaminess, but so much healthier!

½ cup reduced fat cream cheese
1 cup of plain greek yogurt (recommend Fage)
2 tablespoons of butter (or olive oil)
1 teaspoons garlic powder
1 teaspoon Sriracha or hot sauce
¼ teaspoon of salt
¼ teaspoon of pepper
1/3 cup of mozzarella
1/3 cup parmesan (a kind that melts, not the granular kind, I have also used mozzarella and cheddar combo- also good!)
1 can of artichokes (14 oz, drained and chopped)
2/3 cups baby spinach (chopped)
2/3 cup baby kale (chopped)

Heat butter in a saucepan over medium-high heat.
Add garlic powder, sriracha, salt and pepper, and stir until garlic browns slightly.
Add cream cheese, reduce heat to medium if it seem too hot, and mix until melted.
Add greek yogurt, spinach and artichokes, and mix.
Finally add in the mozzarella and parmesan.
Return to burner and stir over medium-low heat for a few minutes until bubbling.
If the dip is too thick for your liking you may add milk (unflavored almond milk/skim milk ect.) until desired consistency is reached.

Sweet Potato Fry Breakfast Skillet with Avocado Mash

on July 28, 2015June 29, 2021 By Kelley 13 Comments

I have a confession to make…… I sometimes go to that place, you know, the one with the Golden Arches….. It’s only for breakfast (unless I have a french fry craving!) and I always order an egg mcmuffin and a hash brown. Then what I do next may shock some of you- I put the hash brown IN my egg sandwich! If you haven’t discovered the amazingness of hashbrowns in your eggs you are missing out!

This breakfast skillet is a healthy take off from the hashbrown egg sandwich. There is no cheese, no super greasy fried white potato hashbrown, and no bread. This skillet is loaded with sweet potato fries, eggs, avocado mash and hot sauce. It’s super easy to make too!

I use palm oil to fry up my eggs often. I love the taste, and it has a higher smoke point than many other oils, as well as having many healthy attributes. You can read more about palm oil HERE.

Sweet Potato Fry Breakfast Skillet with Avocado Mash

2 eggs (I use pasture-raised organic eggs- taste the best and the best for you!)
6 or more sweet potato fries (pre-made, or see below)
1 tablespoon palm oil (or olive oil or butter)
½ avocado
2 tablespoons cilantro (chopped)
salt and pepper
½ tablespoon hot sauce

Heat your cast iron skillet (I have a personal-sized one that works perfect, but a large one is fine too) over medium heat.
Add the palm oil and distribute it evenly over the pan.
Place your sweet potato fries in the skillet (I just use frozen organic sweet potato fries, but you can just cut up a sweet potato, add a little oil and salt and pepper to make your own- just make sure they get crispy before you crack the eggs.)
Place foil over the top of the skillet to trap some heat and flip the fries occasionally. You may need to increase the heat once they are soft to get them to crisp.
Once they are crispy and brown on the edges crack the eggs over top of the fries and place the foil (or lid) back on top to make sure the top of the eggs cook as well.
Once they are done to your liking, remove from heat.
Mash the avocado and chopped cilantro with a fork and add a dash of salt and pepper.
Top the egg skillet with avocado mash and hot sauce.

Eggplant Involtini {Paleo, Gluten-Free, Dairy-free, Vegan}

on July 26, 2015December 22, 2020 By Kelley 12 Comments

Eggplant parmesan was among one of my favorite dishes growing up. The crispy breading surrounding the soft delectable eggplant, smothered in tomato sauce and melted mozzarella would be my go-to dish at the local Italian restaurant. Although the meal tasted so good going down, I never felt great in the aftermath. The heavy cheese and fried breading would leave my stomach feeling like I had swallowed a brick!

This dish that I created has all the wonderful flavors of eggplant parm but transformed in a fresh, light and healthy way.

It is easy to make- no pan frying and excessive baking!

It’s dairy free and gluten free! It’s so DELICIOUS!

For you all that avoid dairy, KITE HILL makes and amazing almond milk ricotta that is just like the real thing, maybe even better. You can find it at most Whole Foods. I highly recommend it! You can also make your own almond milk ricotta- here is a great recipe by Beard and Bonnet.

The key to getting the eggplant soft and pliable without it becoming soggy is to bake it first. I got this idea from America’s Test Kitchen. Do you watch that show? It’s one of my favorites! I occasional binge watch it on the weekends and keep a notebook nearby to scribble down ideas. Sounds exciting, eh? Well for this kitchen nerd it’s a wonderful and exciting time! 🙂

This dish is sure to be a family favorite!

Eggplant Involtini {Paleo, Gluten-Free, Dairy-free, Vegan}

2 medium eggplants (peeled and sliced lengthwise ⅓” thick)
2 tablespoons olive oil
few dashes of salt and pepper
1 cup almond milk ricotta (I used Kite Hill brand, or you can make your own, see above for recipe)
½ cup panko (omit for Paleo, and increase ricotta by ¼ cup)
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic salt
1 tablespoon nutritional yeast (optional)
2 tablespoon chopped basil
½ tablespoon lemon juice

Tomato Sauce:

1 tablespoon olive oil
1 can of organic whole peeled tomatoes (chopped, save the juice)
2 cloves garlic (chopped)
¼ teaspoons red pepper
salt and pepper (½ teaspoon of each)

Preheat oven to 375 degrees F
Slice each eggplant lengthwise into ⅓ “ thick sections.
Line cookie sheet (you may need 2) with parchment paper and grease with olive oil.
Brush both sides of the eggplant slices with olive oil and a sprinkle of salt and pepper.
Lay them on the lined cookie sheet, not touching.
Cook at 375 degrees F for around 25-30 min or until tender.
Remove eggplant once tender and place them on a drying rack or flip occasionally while cooling to prevent condensation making them too moist.
While eggplant is in the oven heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Add the chopped garlic, red pepper, ½ teaspoon of salt, and ½ teaspoon of black pepper.
Cook for about 30 seconds and then add chopped tomatoes and the juice from the can.
Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes to thicken the sauce, then remove from heat.
In a bowl combine the ricotta, panko, basil, lemon juice, garlic salt, nutritional yeast, salt and pepper, stir to combine.
Pour the tomato sauce in the bottom of a casserole dish (Or if you used a cast iron skillet to prepare the sauce you can lay the eggplants on to the sauce in the cast iron skillet.)
Spoon about 2 tablespoons of ricotta mixture on the wider end of the eggplant and roll them up.
Place each roll seam side down into the sauce.
Place the skillet or dish into the oven for 15-20 minutes more until hot then you can increase heat to broil and move the dish up to the top rack to brown and crisp the top of the eggplant if you wish.

Cricket’s Chicken Jerky Treats

on July 23, 2015April 10, 2017 By Kelley 7 Comments

Cricket is a picky pooch with a refined palate! She turns her nose up at many kinds treats that any other dog would wolf down in one second flat!

Beggin Stips? Cricket gives it a weary sniff and says “no thanks.”

Pupperoni? “I’m not hungry!”

Milk Bone? “No way Jose!”

Greenies????? “What the heck is that and WHY is it green!?”

After much trial and failure, I finally did come across a treat Cricket does love and they cost $9.99 for a bag of 6! It’s basically just dried chicken, or chicken jerky. So I decided to get smart and protect my wallet and make my own of course! These treats are so easy and simple to make and if Cricket loves them then your furry family members will love them too!

Cricket's Chicken Jerky Treats

Easy Chicken Jerky treats

1 lb chicken breast
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon salt (celtic sea salt or Himalayan salt is a good choice)

Preheat oven to 250 degrees F.
Cut the chicken breasts into long thin strips about 1/4″ wide. (You can partially freeze the chicken for a hour to make it easier to slice.)
Place the chicken in a ziplock bag with the oil, apple cider vinegar and salt, and give it a shake.
Allow to marinate overnight or for a few hours at least.
Lay the chicken strips (not touching!) on a cookie sheet lined with parchment paper.
Bake at 250 degrees F for 1 to 1 1/2 hours, or until dry (if browning too much turn tempature down) and then turn the oven off and allow them to cool and fully dry out in the oven for an additional 1/2 hour.

{No-Bake}Chocolate Hazelnut Bars

on July 23, 2015April 10, 2017 By Kelley

This past week I set out to make a high protein, nutrient dense, and energy packed bar that tastes great, and the result was something that would pass as a dessert(that is, if you like chocolate, peanut butter and hazelnuts!- but who doesn’t really!?)!

I stored these tasty bars in the fridge and they were a great grab-and-go snack that left you full and satisfied, while addressing that “I-need- chocolate-NOW” craving at the same time, a bonus! Better yet, they are NO BAKE, super easy to make, and loaded with quality ingredients such as chia seeds, hemp seeds, hazelnuts, almonds, coconut oil and honey. I did use chocolate chips in my version, but you can choose to use cocoa powder (mixed with the coconut oil) if you wish!

Also, I just joined Yummly and will begin posting my recipes there as well to share! If you haven’t checked it out definitely take a look! (click here to go to Yummly)

“Yummly was launched in 2010 by foodies on a mission to invent the ultimate kitchen tool. Whether it’s finding a recipe or going to the store, Yummly wants to make it easier for foodies to do what they love – cook, eat, and share!

Yummly’s mission is to be the largest, most powerful, and most helpful food site in the world.”

You can find pretty much any recipe you are looking for on Yummly and “YUM’ them (aka save them) to your recipe box, and/or add them to a collection so you can refer back to them when your ready to cook up something great!

Please hit the “YUM” button for my recipes to add them to your collections!!!!

{No-Bake}Chocolate Hazelnut Bars

1 ½ cups chopped hazelnuts
1 ½ cups chopped almonds
¼ cup chia seeds
¼ cup of hemp seeds
½ cup mini chocolate chips
¼ cup coconut oil
½ cup natural peanut butter
1 tablespoon honey
dash of Himalayan or celtic sea salt

In a saucepan mix the coconut oil, peanut butter and honey over low-medium heat until melted and smooth.
In a bowl combine the nuts, chia, hemp seeds, chocolate chips,and dash of salt and mix.
Pour the oil mixtures over the dry ingredients and mix to coat evenly.
Spread in a greased 8”x8” in pan, and press the mixture down firmly.
Cool in the refrigerator for about 30 minutes, then remove and cut into bars.
Store in the refrigerator (or freezer).

Frosted Grapes with Dark Chocolate Drizzle

on July 21, 2015April 10, 2017 By Kelley 9 Comments

When you want something LIGHT, SWEET, and COLD on a hot summer day, frozen grapes are a super healthy snack to pop poolside while soaking up the sun! Sure you can just throw some grapes in the freezer, but why not dress them up a little, right? A little coconut sugar and chocolate drizzle turns a healthy snack into a no-guilt dessert and you feel fancy eating something so delicate and beautiful!

Red grapes also contain resveratrol, which you make have heard about before! Resveratrol in the phytonutrient present in wine, and it also is in the skins of red grapes! Resveratrol supports heart health and promotes longevity! Grapes also contain antioxidants called polyphenols that aid in preventing cancer, and the flavonoid quercetin that decreases inflammation. In addition, grapes are low calorie at only 104 calories per cup, and high in water content to help keep you hydrated while you’re sweating it out in the sun!

Frosted Grapes with Chocolate Drizzle

Frozen red grapes sprinkled with coconut sugar and drizzled in dark chocolate.

1 bunch of red grapes (rinsed)
1-2 tablespoons of coconut sugar (or granular sugar alternative)
2 tablespoons of melted dark chocolate (you can also melt some coconut oil, mix with cocoa powder and sweeten with stevia for a lower sugar option)

Rinse the grapes, place on a paper towel and dry partially. (leave some moisture for the sugar to stick)
Place the grapes in a large freezer ziplock bag and pour in the sugar and give it a shake to coat the grapes.
Put the bag of grapes in the freezer for a few hours or overnight. (They can stay in the freezer for several days and still taste great.)
When you are ready to eat them, remove from them from freezer, melt chocolate, and drizzle it on top of the sugared grapes. Enjoy immediately!

(Sources: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=40, http://www.medicalnewstoday.com/articles/271156.php)

Get more info on the healthy benefits of grapes here!

Tempeh & Avocado Grilled Cheese {Gluten-Free}

on July 20, 2015January 27, 2021 By Kelley 3 Comments

Delicious! It is simply summed up in one single word! My all time favorite Tempeh Grilled Cheese will win over even the pickiest, meat-only eaters, I promise! For those of you who haven’t tried tempeh before, you are seriously missing out. I occasionally will eat tofu, and enjoy it depending on how it prepared, but its cousin tempeh, is the real winner in my book for SO MANY reasons. As far as taste and texture, it is much more firm and “meatier” than tofu, and all by itself it doesn’t have much more than a subtle nutty taste, therefore it takes on marinades and spices extremely well. You can make it taste like almost anything you’d wish! Tempeh also is packed with protein- 31 grams per cup! For more info on tempeh click HERE.

I always have some tempeh chilling in a simple marinate in the fridge. It’s ready to go whenever I need it- whether it be used to “beef up” a gooey grilled cheese, a tempeh burger, in a stir fry, or on top of a salad. This tempeh grilled cheese sandwich is the shining star of vegetarian grilled cheeses, leaving you feeling full and satisfied, with a powerful protein punch! Go ahead and get creative with your favorite toppings, and you can go light on the cheese, because it already has so much flavor!

Tempeh & Avocado Grilled Cheese

Super yummy grilled cheese featuring tempeh, avocado, sautéed red onion, tomato and lettuce.

1 package of tempeh
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
¼ teaspoon garlic powder
pinch of red pepper
dash of salt and pepper

For the Grilled Cheese:

1 tablespoon of extra virgin olive oil
4 slices of gluten-free bread of choice
4 tablespoons of shredded cheddar cheese (or more if you’d like) (or vegan cheese shreds)
¼ avocado (sliced)
¼ cup red onion (thinly sliced)
4 slices of tomatoes
2 large green lettuce leaves
½ tablespoon sriracha

Cut tempeh into 1” strip and place in a ziplock bag with marinade ingredients, and leave in a fridge for a few hours.
Heat the olive oil in a pan over medium high heat.
Place the tempeh and red onions in the pan.
Saute until onions are soft both sides of the tempeh are golden brown.
Remove tempeh and onions from the pan and set aside.
Place 2 pieces of bread in the pan, once warm and slightly brown, flip them over.
Top each slice with 2 tablespoons of shredded cheese each.
Place tempeh and onions on top of the cheese on one slice.
If the cheese isn’t melted you can cover the the pan with a cover or tin foil for a minute.
Top the other side with sliced avocado lettuce and tomato, sriracha sauce, place both sides together, and enjoy!

Molten Chocolate-Hazelnut Stuffed Cupcake with Toasted Marshmallow Frosting {Grain-Free Option}

on July 18, 2015April 10, 2017 By Kelley 4 Comments

I haven’t cooked or baked anything this week that is dog friendly and Cricket is definitely letting me know she is highly disappointed! She keep walking over to me in the kitchen, and pawing me on the foot as to say- “What’s the deal! Nothing for me? All this work and NOTHING!??” Sorry Cricket, chocolate is a big no-no for pooches, and you wouldn’t have liked the beets from yesterday’s salad even if I had offered them to you!

So I made these crazy good chocolate-filled cupcake for you all, because who doesn’t like chocolate!? Ok, ok I must admit I made them for me too 🙂 They are simple to make, and although I can’t call them healthy exactly, I did “clean them up.” Many of you may have heard the term “clean eating,” but what exactly does it mean? “Clean eating” as defined by Fitness Magazine is “ a deceptively simple concept. Rather than revolving around the idea of ingesting more or less of specific things (for instance, fewer calories or more protein), the idea is more about being mindful of the food’s pathway between its origin and your plate.” So that’s it! I would say that ties perfectly into my food philosophy! I cook and eat healthy overall but do not adhere to any specific diet or restrictions. I am very aware of the quality of ingredients in my foods, and make substitutions such as coconut oil(why coconut oil?-click here to learn more), almond milk (info here), and organic white flour and organic cane sugar. All these ingredients tend to be less processed, and/or not exposed to chemicals and pesticides. (*Update: I am now Pegan (Click to find out more about what that is!?), so I left the original recipe but also came up with an excellent grain-free version for everyone who is Paleo/Pegan/Grain-free/Gluten-fee!)

So…….Back to the chocolate cupcakes! These babies are super light and fluffy, and melt in your mouth. The molten center gives them an impressive surprise kick of chocolate on the taste buds, and they will thank you greatly! They are topped off with a light and delicate toasted marshmallow frosting, which I love.

Enjoy the chocolate overload!

Nutella Cupcake with Almond Marshmallow Frosting overhead — These Molten Chocolate-Hazelnut Stuffed Cupcakes are topped with fluffy Toasted Marshmallow Frosting! There is no better combination that this, trust me! You can male these BAKERY-STYLE cupcakes too- they’re easy! The cupcake is fluffy and moist and the molten “nutella” center oozes out on first bite! This recipe contains a traditional version and a bonus grain-free/paleo/gluten-free version.

LOVE THESE? You may also LOVE these CHOCOLATE-DIPPED Chocolate Chip Cookies!!

Molten Chocolate-Hazelnut Stuffed Cupcake with Toasted Marshmallow Frosting

Molten Chocolate Hazelnut Stuffed Cupcakes with Toasted Marshmallow Frosting.

Regular Version:
1 cup organic cane or white sugar
1.5 cups organic white flour
⅓ cup organic cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup almond milk
¼ cup coconut oil
1 t vanilla extract
½ cup boiling water
6 tablespoons Nutella (about .38 cup, or another chocolate spread)
GRAIN-FREE/PALEO VERSION:
2 cups almond flour (*Use a fine almond flour like Wellbee's)
3 tablespoons cocao
2 tablespoons arrowroot flour
2 eggs
½ teaspoon Himalayan or sea salt
½ teaspoon baking soda
1/4 cashew or almond milk
½ cup coconut oil
¼ cup maple syrup
6 tablespoons "nutella" (Make your own "Nutella:")
TOASTED MARSHMALLOW FROSTING:
4 egg whites (you can choose to use pasteurized eggs or meringue powder)
¾ cup organic cane sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F
Line your cupcake tin with liners
Sift the sugar, flour, cocoa, baking powder, baking soda, and salt into a bowl and mix.
In your mixer bowl add the egg, almond milk, coconut oil and vanilla, and mix with your paddle attachment (or by hand if you wish!)
Add the dry mixed ingredients to the wet ingredients in the mixer.
Beat on medium speed for 30 seconds, then stop mixer, and scrape down the sides.
Continue to mix on medium speed for 2 minutes, then add the boiling water, mix a few seconds longer only until combined and smooth.
Pour the batter into your cupcake liners filling about ⅔ way full.
Bake at 350 degrees for about 12-15 minutes, or until only the center of the cupcake is still wet, outside is cooked.
Remove from the oven and spoon ½ tablespoon of Nutella into the middle of each cupcake. It should fall into the cupcake, if not just poke it down with your spoon:).
Place the cupcakes back into the oven for another 3-5 minutes or until set. (total bake time is 18-20)
Allow to cool completely before frosting!
Toasted Marshmallow Frosting:
Place egg white, sugar, and cream of tartar into your mixer bowl(clean and dry-a must!).
Place the bowl over a pot of gently boiling water, so it’s just touching the water, and stir with a whisk briskly until all the sugar is dissolved (about 3-4 minutes)
Remove the bowl and return it to your mixer, and using the whisk attachment, beat in low for about 1 minute.
Gradually increase the speed to medium, and then high, over the course of 5-6 minutes until stiff and glossy peaks are formed.
Add in vanilla extract and mix, and it’s ready to use in your piping bag!
Finally, take a kitchen torch (I used a lighter wand- just takes longer) to brown the edges and make it “toasted.”
Serve immediately.

Grilled Steak & Veggie Pasta Salad {Gluten-Free}

on July 17, 2015January 28, 2021 By Kelley 1 Comment

Every other Tuesday we get a very special delivery. I often look forward to this delivery because every single time it’s full of surprises! Can you guess what it is? No?

It’s my CSA delivery (short for Community Supported Agriculture)! So basically it’s just a box jam-packed with whatever fresh produce was harvested that particular week from a local organic farm. I love discovering what new produce I have been gifted (sometimes I get veggies I don’t even recognize), then I plan a special dish to celebrate the freshest, just picked, produce ever!

My CSA delivery also contains local pasture-raised beef. To learn more about the benefits of local, pastured beef click HERE 🙂 Cricket could care less about the fresh zucchini, kale, carrot, and greens, but her nose quickly identifies the BEEF in the box, and she knows she is in for a yummy treat! I feed her all the scraps 🙂

When I am grilling steak I also love to throw on a few fresh veggies as well. Grilling veggies brings out unique flavors and adds a smokiness that I love. This salad combines all the flavors of summer and I know you will enjoy it!

So fire up your grill and throw on a beautiful steak and fresh local veggies to create this perfect summer salad!

Grilled Veggie & Steak Pasta Salad

A grilled veggie and steak pasta salad topped with Italian dressing and fresh parsley.

1 skirt or flank steak (8 ounce+, or similar cut, local/pastured raised is best, otherwise opt for “all-natural.”)
2 cups brown rice ziti pasta
1 large zucchini
1 large yellow squash
4 medium carrots
drizzle of olive oil (salt and pepper for veggies)
⅓ cup parsley (chopped)
about 1/3 cup of your favorite organic italian dressing (amount according to your liking, I used Newman’s Own, Or you can make your own 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice or apple cider vinegar, salt, pepper, italian seasoning)
¼ cup red onion (chopped)

For the steak marinade:

¼ cup olive oil
2 tablespoons of apple cider vinegar or lemon juice
¼ cup tamari (or soy sauce)
2 cloves of garlic (diced)
1 teaspoon black pepper
2 teaspoons of salt

In a ziplock bag combine marinade ingredients, mix, and add the steak, allow to marinate overnight.
Slice the zucchini, yellow squash and carrots lengthwise about ¼” thick.
Drizzle them with olive oil and sprinkle salt and pepper.
Preheat your grill on high, then turn down slightly.
Grill your steak (for a 1 ½” thick steak medium-rare grill for 5 minutes, flip, then another 3-5 minutes) and veggies (veggies take longer, they are done when fork tender).
Boil the pasta according to directions, drain, and place in a bowl with the italian dressing to prevent the pasta from sticking together.
Cut the grilled veggies into cubes and add them along with parsley into the pasta, and mix thoroughly.
After allowing the steak to cool a few minutes (to re-absorb the juice), slice thinly and add to the top of the salad.
Makes 2 very large dinner-sized serving or 4 side salad size serving

Rainbow Roasted Beet Salad {Grain-Free}

on July 15, 2015April 27, 2021 By Kelley 4 Comments

This dramatic salad is my go-to dish when I need to bring something to a pot luck or BBQ! It’s different, oh-so colorful, and everyone LOVES it!

The soft, buttery, earthy beets are the heart of this magnificent salad. I love using different colors/varieties of beets (golden, red, red and white strip)to make this salad look like a work of art! You can arrange this salad on a large platter, overlapping the beets, or you also can layer it in a glass bowl for another dramatic effect (and double+ the recipe for a bowl)! This salad is quick and easy to put together once the beets are roasted (which takes some time, but is very easy!).

One warning- the candied pecans are addictive so try not to eat them all before your arrange the salad otherwise you may come up a bit short! I hope you enjoy this salad as much as I do 🙂

Note: in a pinch you can used rinsed canned (organic)beets and buy candied pecans, and have this salad together in less than 5 minutes flat!

Rainbow Roasted Beet Salad

This colorful salad is comprised of earthy roasted beets topped with goat cheese, mint, candied pecans, pomegranate seeds, and drizzled with olive oil and balsamic glaze.

5-6 medium to large beets
¼ cup crumbled goat cheese
¼ cup chopped mint
¼ cup chopped pecans
1 tablespoon coconut oil or butter
½ tablespoon coconut sugar or brown sugar
¼ teaspoon cinnamon
2 tablespoons of pomegranate seeds (optional)
2 tablespoons balsamic glaze
2 tablespoons olive oil
dash of salt and pepper

Wrap each beet individually in foil and place in a 350 degree oven for about 30 min or until fork tender (will depend on the size of your beets).
Remove beets and allow them to cool.
Skin will easily peel off using your fingers.
Slice the beets into thin ⅛” rounds.
In a skillet, melt the oil or butter over medium-high heat.
Add the chopped pecans and stir to coat evenly.
Add the coconut sugar and cinnamon, continue to stir, until the sugar melts evenly and coats the pecans.
Remove the coated pecans from the heat and allow to cool.
Arrange the beets on the platter, overlapping slightly.
Top the beets with the goat cheese, mint, candied pecans, and pomegranate seeds.
Drizzle the olive oil and balsamic glaze on top ( and add a dash of salt and pepper if you’d like)