Candy Beetroot and Goat Cheese Salad
Duration: 10 minutesA super delicious salad.
Utensils
- Small bowl
- Large bowl
Ingredients
- 2 medium candy beetroot, peeled and thinly sliced
- 4 cups mixed salad greens
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts, toasted
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and black pepper to make the dressing.
- In a large bowl, combine mixed salad greens and thinly sliced candy beetroot. Drizzle the dressing over the salad ingredients in the large bowl.
- Toss the salad until well coated with the dressing.
- Divide the salad among serving plates.
- Top each serving with crumbled goat cheese and toasted chopped walnuts.
- Serve immediately.
Candy Beetroot and Feta Tart
Duration: 15 minutesA tasty and rich tart.
Utensils
- Baking sheet
- Parchment paper
Ingredients
- 1 sheet puff pastry, thawed
- 2 medium candy beetroot, peeled and thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh thyme
- 1 tablespoon honey
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and transfer it to a baking sheet lined with parchment paper.
- Arrange the thinly sliced candy beetroot on the puff pastry, leaving a border around the edges.
- Sprinkle crumbled feta cheese and chopped fresh thyme over the beetroot slices.
- Drizzle honey and olive oil over the tart.
- Season with salt and black pepper to taste.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and let cool slightly before slicing.
- Serve warm or at room temperature.
Candy Beetroot and Quinoa Buddha Bowl
Duration: 15 minutesA Buddha bowl full of tasty goodies.
Utensils
- Large bowl
- Small bowl
- Whisk
Ingredients
- 1 cup cooked quinoa
- 2 medium candy beetroot, peeled and diced
- 1 cup baby spinach leaves
- 1/2 cup cooked chickpeas
- 1/4 cup shredded carrots
- 2 tablespoons chopped fresh parsley
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- In a large bowl, combine cooked quinoa, diced candy beetroot, baby spinach leaves, cooked chickpeas, shredded carrots, and chopped fresh parsley.
- In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and black pepper to make the dressing.
- Drizzle the dressing over the Buddha bowl ingredients in the large bowl.
- Toss the Buddha bowl until well coated with the dressing.
- Serve the candy beetroot and quinoa Buddha bowl immediately.