Beet Salad — Colorful and filling, beets are unexpected, flavorful additions to this classic salad.Ingredients
Arugula
4 to 5 Beets
Goat cheese
Walnuts
Dressing of choice (we recommend Brianna’s Poppy Seed available at Trader Joe’s)
Steps
Scrub and wash beets, and then cut in half. Fill a saucepan with water and place the beets inside, making sure that the water completely covers the beets. Boil water and cook for 20-30 minutes until the beets are tender. Drain, cool, and slice.
Ingredients
1 cup Israeli couscous
2 cups vegetable broth
4 tablespoons of olive oil
2 cups dried cranberries
1 cup pine nuts
1/2 cup spring onions, white parts only, chopped
1 oz cilantro, chopped
1 teaspoon lemon zest
1/2 lemon
Sea salt to taste
Steps
In a saucepan, heat one tablespoon of olive oil on high. Add couscous and stir quickly until browned, then add two cups of broth. Cover and reduce heat. Simmer for 15 minutes, or until the couscous has absorbed most of the liquid. Drain but do not rinse. Cool couscous, then stir in three tablespoons of olive oil.
Ingredients
4 cups vegetable broth
1 and a half cups orzo
1 can garbanzo beans (drain and rinse)
1 and a half cups grape tomatoes cut in half
½ cup basil leaves
¼ cup mint leaves
Red wine vinaigrette
Steps
Boil broth over high heat and stir in orzo. Cover partially, then cook until the orzo is al dente, stirring frequently for about seven minutes. Drain and transfer to a large bowl and let cool.