Winter Salad with Roasted Beets & Citrus

Sent out by Kaiser on 1/18/24. My thoughts: I am really surprised/disappointed in Kaiser for sending out a recipe that calls for such expensive and hard-to-find ingredients. This does not inspire the average person to make this healthy and delicious salad. And the ingredient list doesn’t even include the chicory! Harumph. Instead of the escarole, head of radicchio, and chicory, I used Trader Joe’s Champs Elysees salad mix (and I will add some arugula next time). I used toasted slivered almonds instead of hazelnuts. I added goat cheese. My beet took a full hour to roast.

Simple advice for eating a more healthful diet: eat fruits and vegetables of a variety of colors. This salad’s color palette may vary with different combinations of beets and citrus, but it will certainly make fresh fruits and vegetables the star of the meal. Salads of the chicory family are especially hearty. This salad keeps well for leftovers even after being dressed; think entrée salad one night topped with fish, and leftovers for lunch the next day.

Servings: 6 Prep time: 45 minutes

• 4 medium beets
• 3 garlic cloves, unpeeled
• 1 medium fennel bulb
• 3 citrus fruits
• 1 head escarole
• 1 head Treviso radicchio
• 1/4 cup mint leaves
• 1/4 cup tarragon leaves
• 1/3 cup roasted hazelnuts, chopped
• 1 tablespoon fresh lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 6 tablespoons extra-virgin olive oil, plus some for drizzling on beets
• 1/8 teaspoon coarse sea salt
• Freshly ground black pepper

1. Preheat the oven to 375 degrees.
2. Trim the beets of their tops and scrub clean. Pat beets dry and place cut side down, along with the garlic cloves, on a large rectangle of aluminum foil.
3. Drizzle with a little olive oil and sprinkle lightly with salt and pepper. Wrap foil tightly, place the packet on a small baking sheet, and roast in the oven until beets are tender, about 45 minutes to one hour.
4. Carefully open foil and let cool briefly. When able to handle, wear gloves or use a paper towel to rub the skins off the beets. Cut each beet into quarters, then into 1/3″ slices.
5. Reserve the roasted garlic cloves for the vinaigrette.
6. For the fennel, trim the green stems and cut bulb in half through root. Trim away most of root. Thinly slice the fennel and reserve in cold water. Drain before using.
7. For the citrus fruits, cut a little bit off each end, exposing the flesh below. Place cut side down on cutting board and trim away the pith and zest (the white and colorful stuff, respectively) by following the contour of the fruit with your sharp knife. Next, cut crosswise into round slices (pop the seeds out if you can) or cut out segments by trimming alongside the inner membranes.
8. Cut the radicchio into one-inch-wide pieces and tear the escarole into smaller pieces. 
9. Pick the mint and tarragon leaves off the stems and wash along with the chicory. 
10. For the vinaigrette, remove the roasted garlic from the cloves and whisk together with the lemon juice, apple cider vinegar, Dijon mustard, and olive oil. Season with a 3-finger pinch of salt and a few grinds of black pepper. 
11. Combine all of the ingredients together in a large bowl. Start by using about 1/2 to 3/4 of the vinaigrette, adding more to taste.

Nutrition information (per serving)

• Calories: 264
• Total fat: 20 g
• Saturated fat: 2.5 g
• Cholesterol: 0 mg
• Sodium: 154 mg
• Total carbohydrate: 19.5 g
• Dietary fiber: 7.3 g
• Total sugars: 10.3 g
• Protein: 4.7 g

Broccoli Salad

Adapted from Smitten Kitchen’s Broccoli Slaw

Deb writes: If you have a raw onion aversion, you might enjoy using these pickled red onions instead, then chopped small. You can also pickle shallots with the same method.

Makes about six cups

2 heads of broccoli
1 nice green stalk of celery, very thinly sliced on the diagonal. If the celery leaves look nice you could add them too – you can leave them whole or slice them thinly.
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries (or dried cherries)
1/2 small red onion, very finely chopped (or pickled onion, or you can soak the raw onion in a little cool water for a while to mellow out the flavor. I ended up not using any onion in the salad at all – the shallot in the dressing seemed like enough to me.)

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (I had to add more mayo to get the consistency right)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Bring a medium-sized pot of water to boil. Meanwhile, trim off the woody bottom of the broccoli stems, peel off the tough outer layer of the stems, and quarter each head vertically. When the water is boiling, dump in the quartered broccoli, make sure it is submerged, then cover the pot, turn off the heat, and set the timer for 60 seconds. When the timer goes, pull the broccoli out of the pot and set it on a plate. (You can now use that broccoli water for something else, like cooking pasta.)

While the broccoli cools a bit, make the dressing: just whisk the dressing ingredients in a smallish-bowl, with a good pinch of salt and pepper.

When the broccoli is cool enough to handle, cut it into small pieces: I slice the stems crosswise about 1/8″ thick until I get up to the florets, then I vertically slice the florets thinly. Some of the smaller florets I just cut in half. Put all the broccoli in a large bowl. Add the sliced celery, celery leaves (if using), toasted almonds (unless making ahead), cranberries or cherries and red onion (if you’re using it) in a large bowl, toss everything together, pour the dressing over the salad and toss it again. Season well with salt and pepper to taste.

Can make several hours ahead. *If making ahead, add the almonds just before serving.

To try: salad dressings

Epicurious salad dressings

Salmon Pasta Salad

Slightly modified from Ellie Krieger’s Pasta Salad with Salmon, Peas & Herbs

1/3 cup plain Greek-style nonfat yogurt
4 teaspoons fresh lemon juice
2 tablespoons mayonnaise
1 teaspoon finely grated lemon zest (optional)
1/2 teaspoon minced fresh dill, or 1 teaspoon dried
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
7 oz can wild red salmon, drained, skinned and boned, and cut into chunks
4 oz frozen peas, defrosted
1/3 pound mini bowtie pasta, cooked according to package directions and cooled
1 green onion (white and green parts), minced (about 2 Tablespoons)
lettuce and/or micro-greens

Combine the yogurt, lemon juice, mayonnaise, lemon zest, dill, salt and pepper in a bowl and whisk to incorporate. Add the salmon, peas, pasta, and scallions and stir. Serve on chopped lettuce, and/or with micro-greens on top. The pasta salad will keep up to 2 days in an airtight container in the refrigerator.

Thai-ish Peanut Salad Dressing

2 Tablespoons creamy peanut butter
1 Tablespoon unseasoned rice vinegar
1 Tablespoon fresh lime juice (lemon juice is fine if you don’t have a lime)
4 teaspoons canola oil
1 1/2 teaspoons low-sodium soy sauce
1-2 Tablespoons agave nectar (to taste)
1/4 teaspoon garlic powder or 1 clove fresh garlic, pressed
1/4-1/2 teaspoon finely grated peeled ginger
1/4 teaspoon salt

Stir everything together.

Easy Caesar Dressing

Slightly modified from Smitten Kitchen

2 Tablespoons mayonnaise
1 small garlic clove, minced (I used powder the first time and will try fresh next time)
1 teaspoon worcestershire sauce or 1 to 2 anchovies, minced
1 teaspoon smooth dijon mustard
1 to 2 Tablespoons lemon juice
2 Tablespoons olive oil
2 Tablespoons canola oil
salt and freshly ground black pepper

Shake it all up in a small jar.

To try: Garlicky Tofu Tabbouleh

from America’s Test Kitchen “Vegan for Everybody”

Prep Time 40 minutes

Cook Time 25 minutes

Total Time 1 hour 5 minutes

6 servings

3 tomatoes (cored and cut into ½-inch pieces)
Salt and pepper
½ cup medium-grind bulgur (rinsed)
¼ cup lemon juice (2 lemons)
14 ounces extra-firm tofu (cut into 2-inch pieces)
¼ cup extra-virgin olive oil
3 garlic cloves (minced)
⅛ teaspoon cayenne pepper
1½ cups minced fresh parsley
½ cup minced fresh mint
2 scallions (sliced thin)

Toss tomatoes with ¼ teaspoon salt in fine-mesh strainer set over a bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tablespoons drained tomato juice. Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in a bowl and let sit until grains begin to soften, 30 to 40 minutes.

Meanwhile, spread tofu on a paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper. Pulse tofu in food processor until coarsely chopped, 3 to 4 pulses. Line baking sheet with clean paper towels. Spread processed tofu over prepared sheet and press gently with paper towels to dry.

Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring occasionally, until tofu is lightly browned, 10 to 12 minutes. (Tofu should start to sizzle after about 1½ minutes; adjust heat as needed.) Push tofu to sides of skillet. Add 1 teaspoon oil and garlic to center and cook, mashing garlic into the skillet, until fragrant, about 1 minute. Stir mixture into tofu. Transfer to a bowl and let cool for 10 minutes.

Whisk remaining 2 tablespoons lemon juice, remaining 3 tablespoons oil, cayenne, and ½ teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, cooled tofu, parsley, mint, and scallions and toss to combine. Cover and let sit until bulgur is tender, about 1 hour. Toss to recombine and season with salt and pepper to taste before serving.

Recipe Notes

When shopping, don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. You can substitute firm tofu for the extra-firm in this recipe.

Kale Caesar Salad

From America’s Test Kitchen “Vegan for Everybody” via Sandy Ruggles

Serves 4-6

For Salad

16 ounces curly kale, stemmed and cut into 1-inch pieces
5 ounces baguette or rustic 100 percent whole-grain bread, cut into 3/4-inch cubes (4 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon pepper
1/8 teaspoon salt

For Dressing

6 Tablespoons vegan mayonnaise
1 1/2 Tablespoons nutritional yeast
1 1/2 Tablespoons lemon juice
1 1/2 Tablespoons capers, rinsed
2 teaspoons white wine vinegar
2 teaspoons vegan Worcestershire sauce
1 garlic clove, minced
3/4 teaspoon Dijon mutard
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons extra-virgin olive oil

Place the kale in a large bowl, cover with warm tap water (about 110 degrees), and let site for 10 minutes.  Dry thoroughly.

Adjust oven rack to middle position and heat oven to 350 degrees F.  Toss bread with oil, pepper and salt in bowl.  Spread on rimmed baking sheet and bake until golden and crisp, about 15 minutes; set aside and cool completely, about 15 minutes.  (Croutons can be stored at room temperature for up to 24 hours.)

Process mayonnaise, nutritional yeast, lemon juice, capers, vinegar, Worcestershire, garlic, mustard, salt and pepper in blender until smooth, about 30 seconds.  With blender running, slowly add oil until emulsified.  Toss kale with dressing in large bowl and refrigerate for ate last 20 minutes or up to 6 hours to chill.  Toss salad with croutons and serve.

Barefoot Contessa Orzo with Roasted Vegetables and Feta

Slightly modified from Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, 2001

I significantly reduced the amount of olive oil in the dressing and it is still luxurious and delicious.

1 small eggplant, peeled and 3/4″ diced (I don’t care for eggplant so I left it out)
1 red bell pepper, 1″ diced (I used an orange bell pepper)
1 yellow bell pepper, 1″ diced
1 red onion, peeled and 1″ diced
1 jar whole small white onions, drained (optional)
4 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo

Dressing:
3 T freshly squeezed lemon juice (1 lemon)
2 T good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, sliced thin (white & green parts)
1/4 cup toasted pine nuts
1/2 lb good feta, 1/2″ dice
15 fresh basil leaves, cut into chiffonade

Preheat the oven to 395 degrees. (Ina says 425 but my USA Pan baking sheets don’t want to go over 400, and this worked fine for me.) Toss the eggplant, bell peppers, red onion, whole onions, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes, turn with a spatula, then roast 20 more minutes, until browned.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.  (This can be done ahead.  The orzo can be used cold from the fridge – the hot vegetables warm it up just fine.)

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour onto the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.

Lentil Quinoa Salad

Slightly modified from a recipe on Noshtastic

Vegan and gluten-free.  Great for a potluck.

1/2 cup green lentils, rinsed
3/4 cup quinoa, rinsed
1 cup cherry tomatoes , quartered
1/3 cup golden raisins, chopped if large
1/3 cup finely chopped red onion
1/3 cup finely chopped seeded cucumber
1/4 cup chopped fresh parsley
3 tbsp chopped fresh mint
1 tsp grated lemon rind
5 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1/2 teaspoon salt
salt and pepper to taste

1. Pick over the lentils and rinse with cold water.  Cook according to the instructions on the package, adding 1 bay leaf, 1 teaspoon white balsamic vinegar and 1 teaspoon ground pepper. Once they are cooked, drain and allow to cool.
2. Rinse the quinoa in a sieve and cook in a separate pan according to the instructions on the package. Once cooked, remove from the heat and fluff with a fork.
3. Combine the lentils, quinoa, tomatoes, raisins, onion, cucumber, parsley and mint in a large bowl.
4. Make the dressing:  Mix together the lemon rind, lemon juice, olive oil and salt.  Pour over the salad and toss well.
5. Season to taste with salt and pepper.  Refrigerate.
6. Let sit at room temperature for a half-hour or so before serving.  Taste and adjust seasoning as necessary.