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Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Ingredients: 2 lbs (1 kg) beets, unpeeled, greens removed, scrubbed clean 1/4 cup (60ml) extra-virgin olive oil, divided 2 sprigs thyme or rosemary (optional) Kosher salt and freshly ground black pepper, to taste 1/4 cup toasted shelled pistachios, lightly crushed 1 grapefruit, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved 1 orange, cut into suprèmes or wedges, with 1 tbsp (15ml) juice reserved 2 tsp (10ml) lemon juice 1 small shallot, finely minced 2 tbsp fresh parsley, tarragon, or chervil, minced 1 tbsp (15ml) honey 1 cup (200g) fresh ricotta Directions: Preheat oven to 375°F (190°C). Prepare a pouch by folding a 12- by 24-inch sheet of aluminum foil in half and crimping two edges to form a pocket. Toss beets with 1 tbsp olive oil, thyme or rosemary (if using), and a pinch of salt and pepper. Place in the foil pouch, seal, and set on a rimmed baking sheet. Roast for about 1 1/2 hours, or until a toothpick easily pierces the beets. Remove from the oven and let cool. Once cool, peel the beets by rubbing the skins under cold running water. Cut into 1 1/2-inch chunks. (Beets can be stored in the refrigerator for up to 5 days if preparing in advance.) Lightly crush the pistachios using a mortar and pestle or by chopping with a knife. Reserve half for garnish. In a large bowl, combine the grapefruit juice, orange juice, lemon juice, shallot, herbs, and honey. Whisk to blend, then slowly add the remaining 3 tbsp olive oil, whisking continuously to emulsify. Season with salt and pepper to taste. To serve, toss the beets and citrus wedges with the pistachio vinaigrette. (If using red beets, toss separately to prevent staining other ingredients.) Spread half of the ricotta on a serving platter, top with the dressed beets and citrus, and dollop with the remaining ricotta. Garnish with reserved pistachios and serve. Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes Kcal: 220 kcal | Servings: 6 servings This Roasted-Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette is a delightful blend of seasonal flavors and textures. Tender roasted beets are paired with bright citrus segments, creating a balance of earthy and tangy notes. The creamy ricotta adds a luscious layer, while the pistachio vinaigrette brings a unique nutty depth that ties the dish together beautifully. Perfect for holiday gatherings or cozy dinners, this salad brings a vibrant, rustic appeal to the table. The combination of colors and flavors creates a visually stunning presentation thats as satisfying to the taste buds as it is to the eyes. Ideal for autumn, this salad is both refreshing and comforting, making it a wonderful addition to any festive meal.
A tasty and nutritious vegan + gluten-free take on classic hummus is this Edamame Hummus. Edamame gives this creamy dip a distinct flavor and a vivid green color. It's ideal for any occasion as an appetizer or snack.
Ingredients: 2 cups frozen edamame. 1/4 cup tahini. 3 cloves garlic, minced. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon paprika. 2 tablespoons water adjust as needed. Fresh parsley leaves for garnish.
Instructions: Cook the frozen edamame according to package instructions. Drain and let them cool to room temperature. In a food processor, combine the cooked edamame, tahini, minced garlic, fresh lemon juice, olive oil, ground cumin, salt, and paprika. Blend the ingredients until smooth, scraping down the sides of the food processor as needed. If the mixture is too thick, add water a tablespoon at a time until you achieve your desired consistency. Taste the edamame hummus and adjust the seasonings as needed, adding more salt, lemon juice, or cumin to taste. Transfer the hummus to a serving bowl, drizzle with a bit of olive oil, and garnish with fresh parsley leaves. Serve the Edamame Hummus with your favorite gluten-free crackers or vegetable sticks. Enjoy!
Prep Time: 15 minutes
Cook Time: 5 minutes
mithun kumar
A delicious and colorful vegetarian stir-fry made with spiralized sweet potato noodles and a flavorful sauce. It's a healthy and satisfying meal that's ready in no time!
Ingredients: 2 sweet potatoes, spiralized into noodles. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup broccoli florets. 1 carrot, julienned. 1/2 cup snow peas, trimmed. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.
Instructions: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, and red pepper flakes. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onions and garlic to the skillet and stir-fry for 2-3 minutes until fragrant and slightly softened. Add sweet potato noodles, red and yellow bell peppers, broccoli, carrot, and snow peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender and the noodles are cooked but still slightly firm. Pour the sauce over the noodles and vegetables. Toss everything together and cook for an additional 2 minutes until the sauce thickens and coats the ingredients evenly. Season with salt and pepper to taste. Garnish with sesame seeds and chopped green onions. Serve hot and enjoy your Vegetarian Sweet Potato Noodles Stir-Fry!
Prep Time: 15 minutes
Cook Time: 15 minutes
China Express
A vibrant vegetable salad, black beans, and corn accompany a light and nutrient-rich quinoa salad. This recipe is ideal for people who are new to quinoa because of the zesty lime dressing, which adds a burst of flavor.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. Juice of 2 limes. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.
Instructions: Quinoa and water should be combined in a medium saucepan. After bringing to a boil, lower the heat to a simmer, cover, and let the quinoa cook for 15 minutes, or until the water has been absorbed. Cooked quinoa, black beans, corn, red onion, bell pepper, and cilantro should all be combined in a big mixing bowl. Mix the lime juice, olive oil, cumin, salt, and pepper in a small bowl. After adding the dressing to the quinoa mixture, toss to fully incorporate. Fold in the diced avocado gently. Before serving, let the flavors settle in the refrigerator for at least half an hour. Quinoa and Black Bean Delight is a tasty and nutritious dish that is best enjoyed cold!
Prep Time: 15 minutes
Cook Time: 15 minutes
Portal Calypso
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chickpea salad
On a sun-drenched afternoon, I stumbled upon a vibrant chickpea salad that danced with colors and flavors, bursting with the freshness of herbs and zesty lemon. Each bite was a delightful crunch, transporting me to a Mediterranean market where laughter mingled with the scent of ripe tomatoes and fragrant basil. This salad isn’t just a meal; it’s a celebration of simple, wholesome ingredients that nourish both body and soul.
Click here to view the full recipe for chickpea salad ✨
This vibrant green powerhouse salad is packed with nutritious ingredients and topped with a flavorful sesame-ginger vinaigrette. It's a perfect blend of crunchy, fresh, and zesty flavors that will leave you feeling energized and satisfied.
Ingredients: 4 cups mixed greens. 1 cup shredded kale. 1 cup shredded red cabbage. 1 cup shredded carrots. 1/2 cup sliced cucumber. 1/4 cup sliced radishes. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 1/4 cup sesame seeds. 1/4 cup sliced almonds. 1/4 cup extra virgin olive oil. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1 tablespoon tamari or soy sauce. 1 teaspoon grated ginger. 1 clove garlic, minced.
Instructions: In a large bowl, combine mixed greens, kale, red cabbage, carrots, cucumber, radishes, green onions, and cilantro. In a small skillet, toast sesame seeds and almonds over medium heat until lightly browned, then set aside to cool. In a separate bowl, whisk together olive oil, rice vinegar, maple syrup, tamari or soy sauce, grated ginger, and minced garlic to make the vinaigrette. Drizzle the sesame-ginger vinaigrette over the salad and toss gently to coat. Sprinkle toasted sesame seeds and almonds over the top before serving.
Prep Time: 15 minutes
Cook Time: 5 minutes
rosebriar restaurant
A quick and easy stirfry recipe made with the bold flavors of chili oil, tender beef, and colorful bell peppers. Perfect for a spicy weeknight dinner!
Ingredients: 2 tablespoons chili oil. 1/2 pound thinly sliced beef. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 cup sliced green onions. 2 cloves garlic, minced.
Instructions: In a wok or large skillet, heat the chili oil over medium-high heat. Add the beef slices and minced garlic. Stir-fry for 34 minutes, or until the beef is cooked through. After adding the sliced red and yellow bell peppers, stir-fry them for an additional two to three minutes, or until they begin to soften. Stir-fry the green onions for one more minute after adding them. Enjoy your flavorful chili oil stir fry while it's hot!
Prep Time: 10 minutes
Cook Time: 10 minutes
institut selmane
