Vegetables and Salads – Page 11

Farmers Market, gluten-free, side dish, Vegetables and Salads, Vegetarian

Simple Sides: Balsamic Roasted Carrots

April 8, 2013April 8, 2013by Lynda Balslev14 Comments

baby carrots, balsamic vinegar, olive oil, thyme sprigs, kale flowers, sea salt

I bought a sack of tiny carrots today at the farmers market just because of how they looked. They were not your average stick straight roots, but funny finger sized squiggles with knuckles, knobs and twists – think samba dancing semicolons. New and sweet, these little babies were the first of Spring, demanding the simplest of preparation. I decided to match their sweetness with a sprinkle of sugar, salt and splash of balsamic vinegar. A quick roast in the oven, softened them to crisp tenderness, shellacking the vinegar in a shiny caramelized coat. What you see is a mere half of my bounty, since I couldn’t stop nibbling the rest while taking the picture.

Balsamic Roasted Carrots
Try to select organic carrots, which will save you the fussy step of peeling.

Serves 4 to 6.

2 pounds organic skinny carrots, washed
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
Small bunch of fresh thyme sprigs
2 tablespoons balsamic vinegar
1 teaspoon sugar
Sea salt flakes

Heat oven to 400° F. Trim the ends of the carrots. Place in a large bowl. Add oil, salt and pepper. Toss to coat. Pour onto a rimmed baking sheet. Scatter the thyme sprigs over the carrots. Roast on the middle rack of oven until carrots are crisp tender, 8 to 12 minutes, depending on thickness of carrots.

Remove carrots from oven. Turn on the broiler. Drizzle the carrots with balsamic vinegar and sprinkle with sugar, and jiggle the carrots around to coat. Return to top rack in oven. Broil until slightly caramelized and golden, 1 to 2 minutes, shaking pan once or twice. Serve warm sprinkled with sea salt flakes.

Breads, Pasta, Rice, Grains, Chicken, Main Course, Vegetables and Salads

Weeknight Dinners: Spicy Chipotle Chicken and Couscous Salad

April 5, 2013April 4, 2019by Lynda Balslev7 Comments

~ Spicy Chipotle Chicken, Herbed Couscous Salad, Hummus ~

Are you having the weeknight dinner doldrums? Are you hungry and craving something exciting, yet stumped for time and inspiration? Look no further than this easy recipe, packed with spice and chipotle heat. It’s a cinch to make: Begin to marinate the chicken the night or morning before roasting. Then go about your daily whirlwind of work and activities. 30 minutes before dinner, pop the chicken in the oven (or on the grill), and before you know it you’ll have a zingy dish that will shake up any ho hum dinner routine. Serve with salad, rice or couscous. I had some hummus sitting in the fridge, which I served as an accompaniment. A squeeze bottle of Sriracha will stand in nicely.

Spicy Chipotle Chicken and Couscous Salad

Serves 4 to 5

Marinade:
1/4 cup chipotles in adobo sauce
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts, cut in 1 1/2-inch chunks
Bamboo skewers, pre-soaked at least 30 minutes

Couscous Salad:
1 1/2 cups whole wheat couscous
1 1/4 cups warm water
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
2 scallions, green and white parts thinly sliced
1 small red bell pepper, seeded and diced, finely diced
1 small jalapeno seeded, finely diced
1/2 small red onion, finely chopped, about 1/4 cup
1 garlic clove, minced
1/2 cup mint leaves, chopped
1/4 cup cilantro leaves, chopped
1 teaspoon Tabasco, or to taste
1 teaspoon freshly ground black pepper

For the chicken:
Process all of the marinade ingredients in a food processor until smooth. Place the chicken in a bowl. Add marinade and toss to coat. Cover and refrigerate at least one hour or up to 24 hours.
Preheat oven broiler or prepare grill. Thread chicken on skewers. Discard marinade. Broil or grill over direct medium heat until brown and thoroughly cooked through, turning once or twice, about 10 minutes.

For the couscous:
Place couscous in a large bowl. Add water, lemon juice, olive oil, cumin and salt. Stir once. Cover and let stand until all of the liquid is absorbed, about 5 minutes. Fluff with fork. Add remaining ingredients. Gently mix to thoroughly combine. Taste for salt and seasoning. Serve warm or at room temperature.

Appetizers, gluten-free, salad, side dish, Vegetables and Salads

Marinated Beet Salad with Goat Cheese and Pistachios

March 10, 2013February 10, 2015by Lynda Balslev14 Comments

I am a converted beet lover. It took a good long time for me to reconcile with their earthy taste. I gazed at beets from the sidelines, attracted to their vibrant magenta and ochre hues, aware of their nutrient-rich flesh, yet I shuddered at their earthy flavor. As a cook, I wanted to love them. As a parent, I wanted to serve them. So, I willed myself to eat beets until I learned to appreciate them.

At first, I took baby steps. I nibbled small bites. I dressed them with citrus which tamed their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely balanced their robust flavor. My go-to beet became the golden variety, which is pleasantly mild and nuttier than its assertive red cousin. And, eventually, I succeeded. Now, I am a card carrying beet lover, frequently offering them at our dinner table. I serve them roasted with meats, sauteed and tumbled with farro, gratineed or in salads.

This recipe is one of my family’s favorites. The beets marinate in their roasting oil with lemon juice, which is also used to dress the salad.

Marinated Beet Salad with Goat Cheese and Pistachios
Serves 4 to 6

1 1/2 pounds red or yellow beets
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
6 cups arugula or mixed baby greens, washed and dried
1/2 cup fresh crumbled goat cheese
1/4 cup raw pistachios
1/4 cup fresh mint leaves, cut in chiffonade
1/4 cup chopped chives

Preheat oven to 400 F. (200 C.) Place beets in a baking dish. Pour oil over the beets. Sprinkle with salt and pepper. Cover dish tightly with foil. Roast the beets until tender, about 1 hour. Remove beets from baking dish and transfer to a plate to cool. Pour cooking oil into a small bowl and reserve.

When the beets are cool enough to handle, peel and discard the skin. Cut the beets in 1-inch chunks and place in a large bowl. Add lemon juice and vinegar to the reserved oil. Whisk to combine and taste for seasoning. Pour dressing over the beets and gently toss to combine. Cover and refrigerate beets for at least 2 hours or overnight.

To serve, place the arugula in a large bowl. Drizzle some of the marinade over the arugula and toss to combine. Divide among serving plates. Spoon beets into center of the greens. Sprinkle with goat cheese, pistachios, mint and chives. Drizzle with additional dressing to taste.

gluten-free, side dish, Vegetables and Salads, Vegetarian

Massaged Kale Salad

January 28, 2013September 21, 2018by Lynda Balslev7 Comments

~ Kale Salad with Carrots, Cranberries, Sunflower Seeds and a little TLC ~

Have you massaged your kale lately? Seriously. And don’t you worry, this superfood is not high maintenance requiring prima donna treatment. Quite the contrary, in fact. Kale is pretty easy going, simple to prepare, tossed in salads, blanched or baked in the oven – all modest and unassuming stuff for a cruciferous veggie with rock star status when it comes to nutrition. And rock star, indeed: Kale is packed with vitamins, nutrients and minerals. It’s an excellent source of antioxidants, has anti-inflammatory properties and helps to prevent heart disease and cancer. It also has tough and sturdy leaves that can be difficult to digest when eaten raw in large quantities. So what to do if you love kale and want to join its healthy fan club? Try a little massage with lemon juice, oil and a pinch of salt before tossing in the salad bowl. Rub the leaves for a few minutes to coat the leaves, and you will be rewarded with a slightly softened version of the hearty kale leaf with heightened flavor – and a big bowl of healthy kale salad for all to enjoy. That is, if you feel like sharing.

Massaged Kale Salad with Carrots, Cranberries and Sunflower Seeds

Serves 4

Kale:
1 large bunch lacinato or green curly kale – tough ribs removed, leaves torn or chopped
2 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad:
2 skinny carrots, thinly sliced
2 scallions, green and white parts thinly sliced
1/4 cup dried cranberries
2 tablespoons toasted sunflower seeds

For the kale: Place the kale in a large serving bowl. Drizzle with lemon juice and olive oil. Sprinkle with salt. Massage the leaves for 2 minutes to coat and slightly soften. Set aside.

For the dressing: Whisk all of the ingredients except the oil in a small bowl. Add oil in a steady stream, whisking to emulsify.

Assemble salad: Add carrots, scallions and cranberries to the kale. Drizzle with dressing and toss to coat. Sprinkle with sunflower seeds.

Soups and Stews, Vegetables and Salads

Kale and Farro Soup

January 7, 2013October 6, 2018by Lynda Balslev17 Comments

~ Kale and Farro Soup ~

I don’t usually make New Years resolutions, but if I did, it would be to get my kids to eat more kale. Do you think they’ll notice the kale in this stew?

January is not only bowl-month in our home, it’s kale month. Bowls of nourishing soups and stews are perfect for the cold weather and a comforting alternative to the highfalutin presentations of Christmas past. And kale is everywhere right now, flamboyantly in season touting deeply colored emphatically shaped leaves, towering in piles on market shelves and tables. Good timing is all I have to say. Kale is a superfood, packed with nutrients and anti-oxidants, and an excellent way to jump start the new year in good health. And why hold back with just one nutritious ingredient? Kale teams up with farro, a nutty ancient grain packed with protein and fiber and chunks of vitamin-rich butternut squash in this healthy, hearty soup.

Farro, Kale and Butternut Squash Soup

Either curly green or lacinato kale may be used for the soup. Remove tough ribs from leaves before chopping.

Active Time: 45 minutes
Total Time: 45 minutes
Serves 4 to 6

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup semi-pearled farro (or barley)
6 cups chicken stock, plus additional stock as necessary
2 cups cubed butternut squash
1 (15-ounce) can Italian plum tomatoes with juice
1 (2-inch) chunk of rind of Parmesan cheese
1 bay leaf
2 teaspoons dried thyme
1 teaspoon salt, to taste
1/2 teaspoon freshly ground black pepper
2 to 3 cups coarsely chopped green kale leaves
Finely grated Parmesan cheese

1. Heat the oil in a soup pot over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the farro and stir to coat.
2. Add the chicken stock, squash, tomatoes, cheese chunk, bay leaf, thyme, salt, and pepper. Bring to a boil, breaking up the tomatoes with a wooden spoon. Reduce the heat, partially cover the pot, and simmer until the squash is tender and farro is cooked, about 30 minutes. (Add more stock to desired consistency if soup is too thick.) Taste for seasoning and add more salt if desired.
3. Stir in the kale leaves and simmer until the kale brightens in color and wilts, 1 to 2 minutes. Discard Parmesan rind and the bay leaf. Ladle the soup into bowls and pass the cheese for sprinkling over the soup.

Appetizers, Autumn, Fall, side dish, Soups and Stews, Vegetables and Salads

Cheesy Cauliflower Potato Soup

December 28, 2012November 11, 2018by Lynda Balslev6 Comments

~Cheesy Cauliflower Potato Soup ~

Making purée, er, soup doesn’t get simpler than this. It began as a purée. I made a light and fluffy Cauliflower and Potato purée to accompany a stew this week. However there was so much purée left over, I thinned the remainder with extra chicken stock and renamed it soup. It’s clearly all about the cauliflower, thickened with potato and spiked with a little garlic and piquant Pecorino cheese. Add just a little stock and you’ll have a light and airy side dish. Add more stock and you’ll have a satisfying winter soup. And since it’s the holidays I fancified both purée and soup with a generous pinch of gifted truffle salt sprinkled over the top.

Cheesy Cauliflower Potato Soup
Serves 6

2 yukon gold potatoes, about 1 pound
1 medium head cauliflower
4 garlic cloves
3 tablespoons unsalted butter
1/2 cup finely grated Pecorino Romano cheese
1 quart chicken stock
Salt and freshly ground black pepper to taste
Fresh thyme leaves
Truffle salt (optional)

Peel the potatoes and cut in 1-inch chunks. Cut the cauliflower florets and core in 1-inch pieces. Peel garlic. Smash 3 of the cloves and mince 1 clove. Place potatoes, cauliflower and smashed garlic cloves in a large pot. Cover with water. Add 1 tablespoon salt. Bring to a boil, then reduce heat, cover and simmer until the vegetables are very tender, about 25 minutes. Drain. Transfer half of the vegetables and butter to the bowl of a food processor. Puree until smooth. Add remaining vegetables. Puree again. Return vegetables to soup pot. Add minced garlic. Add chicken enough chicken broth to achieve desired consistency (the soup should not be too thick). Bring to a simmer and add cheese, stirring to incorporate. Season to taste with salt and pepper. Serve with additional cheese and fresh thyme as a garnish. Optional: Sprinkle with truffle salt.

Appetizers, side dish, Thanksgiving, Vegetables and Salads

Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

November 20, 2012November 20, 2012by Lynda Balslev10 Comments

~ Butternut Squash, Radicchio, Arugula, Pomegranate, Walnuts, Balsamic, ~

The final countdown to Thanksgiving has begun. At this time, each year, I have second thoughts about the amount of food that will be served. I think: Surely it won’t be enough. Well, it always is enough (a magical principle of Thanksgiving) – but some hostess preservation instinct kicks in, worrying that there won’t be an abundance of food befitting a Thanksgiving table lined with guests. So I devise a few last minute recipes to round out the menu with little effort. Often that includes a salad.

For all of the traditional Thanksgiving preparations, a bright and robust seasonal salad is often overlooked. Cooked vegetables, stuffings and mashes are the tradition, but do not underestimate a bowl of fresh seasonal greens, nuts and fruit. Not only is it light, fresh and palate cleansing, it’s autumnal hues of ochre, magenta, and forest green, speckled with glistening seeds, nuts and fruit, transforms it into a side dish pretty enough to be a centerpiece.

Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

In a bold salad like this, it’s important to have a balance of flavors. Bitter radicchio is matched with salty prosciutto and sweet squash finished with a rich, sweet-sharp balsamic vinaigrette. Feel free to tinker with the ingredients. The prosciutto may be substituted with crisp rendered bacon or pancetta. Dried cranberries or figs may be substituted for the pomegranate seeds. Pecans or almonds may be used in place of the walnuts. Let your pantry decide!

6 slices prosciutto

1 butternut squash neck, about 1 pound
Salt and freshly ground black pepper
Cayenne (optional)
1 tablespoon olive oil (or rendered bacon fat – see below)

1/2 cup extra-virgin olive oil
1 large garlic clove, peeled, smashed
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

5 ounces (150 g) baby arugula leaves
1 small radicchio, cored, thinly sliced
1/2 cup pecans or walnuts, lightly toasted, coarsely chopped
1/4 cup pomegranate seeds

Heat oven to 350 F. Arrange prosciutto on a baking sheet. Bake in oven until firm and crisp, 20 minutes. Remove and cool. Break into shards and set aside. (Alternatively, pan-fry 6 ounces (170 g) thick sliced bacon, cut in 1/2-inch pieces or pancetta cubes until fat renders and crisp. Drain on a plate lined with a paper towel).

Peel the butternut squash. Slice in 1/2-inch planks. Cut each plank in 1 1/2-inch squares. Season with salt, pepper and a pinch of cayenne (optional). Heat 1 tablespoon olive oil in a skillet over medium heat (if using bacon or pancetta, discard all but 1 tablespoon rendered fat from skillet). Place squash in the skillet. Cook until golden brown on each side, turning once. Remove from heat and set aside.

Prepare vinaigrette: Heat oil and garlic in a small saucepan over medium heat until warm and garlic begins to turn golden brown. Remove from heat and discard garlic. Carefully add balsamic vinegar, sugar, salt and pepper to the oil. Return to cooktop and warm over low heat, whisking constantly until emulsified.

Assemble salad: Toss arugula and radicchio in a large bowl. Scatter squash, pecans and pomegranate seeds over the salad. Drizzle with half of the dressing. Toss to combine. Add more dressing to taste.

Appetizers, Autumn, Fall, gluten-free, holiday, Soups and Stews, Vegetables and Salads

Spicy Butternut Squash (or Pumpkin) Soup

November 16, 2012August 9, 2014by Lynda Balslev11 Comments

~ Spicy Butternut Squash Soup ~

One of my favorite ways to eat butternut squash is roasted then pureed in a soup. When the squash roasts, its flesh morphs into a squidgy paste, intensifying its nutty flavor and coaxing out its natural sugars. I pair it with fall fruit such as apple, pear or quince and balance the sweetness with a savory stock and a kick of spice and heat. While the soup is thick, it’s light in ingredients with no added cream, relying on the squash for body. This recipe includes apples and chicken stock, and for spice I’ve added a little southwestern flair with cumin, cayenne and cilantro. It’s a vibrant start to any meal, including Thanksgiving dinner. If you are entertaining a crowd, consider small servings in little cups or demi-tasse as an hors d’oeuvre. Pumpkin may be substituted for the squash – I prefer hokkaido pumpkins.

Spicy Butternut Squash Soup

Roasting the squash coaxes out its natural sugars and gives the best flavor to the soup. Serves 4 to 6.

1 small butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, diced
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cayenne, or to taste
3 cups chicken stock
1 cup apple cider
2 teaspoons brown sugar
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
Fresh chopped cilantro or parsley leaves for garnish.

Preheat oven to 375 F. Cut squash in half, lengthwise. Scoop out seeds. Lightly brush the exposed flesh with olive oil. Place, cut-side-down, on a rimmed baking sheet. Bake until squash is fork tender, about 50 minutes. Remove from oven. When cool enough to handle, scoop out the flesh and set aside.

Heat 1 tablespoon oil in a large pot over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add apple, cumin, coriander and cayenne. Cook, stirring until fragrant, 1 minute. Add squash and chicken stock. (There should be just enough stock to cover the squash and apples. Add additional stock as necessary). Simmer, covered, until apples are very soft, about 20 minutes. Carefully puree soup in batches in a food processor (or with an immersion blender). Return to pot. The soup should be thick. Thin it to desired consistency with apple cider. Stir in brown sugar, salt and pepper. Heat over medium-low heat and taste for seasoning. Serve warm with fresh cilantro leaves.

holiday, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian

Thanksgiving Side: Spinach Gratin with Cheesy Breadcrumbs

November 12, 2012November 6, 2020by Lynda Balslev16 Comments

~ Spinach Gratin with Cheesy Breadcrumbs ~

You might also call this a “fill-in-the-blank gratin.” I had spinach in the fridge, but other sturdy greens such as kale or Swiss chard will work equally well in this recipe. The preparation is simple, consisting of sautéing the greens-of-your-choice, followed by a quick nap of cream. A crunchy topping of breadcrumbs and cheese finishes the gratins in the oven. And I dare say if there is someone in your family who is less inclined to favor these leafy superfoods, this gratin may be just the vehicle to get them munching.

Spinach Gratin

There is no thickener such as egg or flour in this recipe, so the results are akin to creamed spinach in a cup, with a cheesy breadcrumb topping. Because of this, I like to serve the gratin in individual ramekins. Makes enough for 4 individual gratins.

1/4 cup Panko breadcrumbs
1/4 cup finely grated Parmigiano or Pecorino Romano cheese
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped, about 1/2 cup
1 garlic clove, minced
1/4 teaspoon red chili flakes
12 ounces fresh spinach leaves, coarsely chopped if large
1/2 cup heavy cream
1 teaspoon salt

Heat oven to 375 F. Mix breadcrumbs, cheese and 1/2 teaspoon black pepper together in a small bowl; set aside. Heat oil in a large pot or deep skillet over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic and red chili flakes. Sauté 1 minute. Add spinach, cover pot and cook over medium-low heat until leaves soften, about 2 minutes. Stir in the cream and salt. Simmer, uncovered, 1 minute. Divide spinach between 4 (3/4-cup) ramekins. Sprinkle with breadcrumbs and cheese. Bake in oven until tops are golden and gratins are bubbly, 15 to 20 minutes. Serve warm.

If you like this, you might enjoy these seasonal gratin recipes:
Potato Gratins from TasteFood
Broccoli Blue Cheese Gratin from Leite’s Culinaria
Roasted Yellow Beet and Ricotta Tian from TasteFood
Artichoke Hearst au Gratin from Kalyn’s Kitchen
Cauliflower au Gratin from TasteFood

Appetizers, Autumn, Fall, gluten-free, salad, Thanksgiving, Vegetables and Salads, Vegetarian

Autumn Salads: Spinach with Goat Cheese, Cranberries, Walnuts and Crispy Prosciutto

October 23, 2012September 28, 2018by Lynda Balslev16 Comments

Spinach, Goat Cheese, Prosciutto, Walnuts, Cranberries, Orange Vinaigrette

Just because it’s cold outside doesn’t mean we can’t have a salad. In fact, when the temperature drops, it’s even more important to eat vitamin and nutrient-rich vegetables. We might be craving stews and braises in the warmth of the kitchen, yet there is still a place for a salad on the menu. Fall salads are more robust than their summer counterparts. What they might lack for in heat, they make up in substance. Sturdy earthy greens, such as spinach, chicories, kale or radicchio, move into the salad bowl. Nuts and seeds add nutrients and heft. Dried fruit or seasonal pears, apples, persimmons and pomegranates add sweetness and color. Dressings become more rich and intense, with mustard, aged balsamic vinegar and garlic. Cheese and salume crown the salad, bringing a satisfying umami quality, as well as salt and extra protein. The variations are numerous, but you can be sure the results will be delicious and perfectly in season.

Spinach Salad with Goat Cheese, Dried Cranberries, Walnuts and Crispy Prosciutto

Serves 2 to 4.

Vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon fresh orange juice
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Salad:
2 ounces prosciutto
8 ounces baby spinach leaves
1/3 cup walnut halves, lightly toasted, coarsely chopped
1/4 cup dried cranberries
2 ounces fresh goat cheese
1 teaspoon finely grated orange zest

Make the vinaigrette:
Whisk all of the ingredients except the olive oil in a small bowl. Add the oil in a steady stream, whisking constantly, until emulsified. Taste for seasoning.

Prepare the salad:
Heat oven to 350 F. Arrange the prosciutto in one layer on a baking sheet lined with parchment. Bake in oven until crisp, about 20 minutes. Remove and cool. Break in to shards.
Place the spinach, walnuts and cranberries in a large bowl. Drizzle with half of the dressing. Toss to combine. Add more dressing to desired taste and toss again. Arrange on serving plates. Crumble the goat cheese over the spinach, then scatter the prosciutto shards over the salad. Sprinkle with orange zest.

If you like this, you might enjoy these hearty salads:
Roasted Beets with Feta, Mint and Pistachios
Kale and Quinoa Salad
Mixed Greens with Roasted Beets, Wheat Berries and Goat Cheese