Beet Salad with Goat Cheese

Beet Salad with Goat Cheese
  • 4 medium beets, scrubbed, trimmed and cut in half
  • ½ red onion, rough chopped
  • ⅓ c. walnuts, chopped
  • 3 Tbsp. Maple Syrup
  • 1 pkg of salad mix
  • ½ c frozen orange juice concentrate
  • ¼ c. Balsamic vinegar
  • ½ c. Driftless Organics Sunflower Oil
  • 2 ounces goat cheese: feta or chevre
  1. Place beets into a saucepan, fill with enough water to cover.
  2. Bring to a boil and cook for about 20-30 min, until tender.
  3. Drain, cool and cut into cubes.
  4. While beets are cooking, place the walnuts in a skillet over medium-low heat.
  5. Heat until warm and starting to toast, then stir in the maple syrup.
  6. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  7. In a small bowl, whisk together the orange juice, balsamic vinegar and olive oil to make the dressing.
  8. Place a large helping of salad mix onto 4 plates.
  9. Sprinkle red onion on top.
  10. Divide candied walnuts evenly and sprinkle over greens.
  11. Place equal amounts of beets over the greens and top with dabs of goat cheese.
  12. Drizzle each plate with some of the dressing.


Cucumber Fennel Salad

Cucumber Fennel Salad
This cool salad is a great side for any outdoor summer grilling event you have going on.
  • 2 cucumbers, thinly sliced
  • 1 sweet onion, thinly sliced
  • 1 bulb of fennel, thinly sliced
  • 3 Tbsp lemon juice
  • 3 Tbsp Driftless Sunflower Oil
  • ¾ tsp dill weed
  • ½ tsp salt
  • ¼ tsp ground pepper
  • ¼ tsp lemon zest
  1. In a large bowl combine cucumber, onion and fennel.
  2. In a jar with a tight fitting lid, combing the remaining ingredients. Shake well.
  3. Pour over cucumber mixture and toss to coat.
  4. Refrigerate until chilled.


Southwest Quinoa Salad

Southwest Quinoa Salad
This Quinoa salad is a great way to put summer into a bowl!
  • 1 c. quinoa, uncooked
  • 1½-2 c. water
  • ½ tsp salt
  • 1 bell pepper, chopped into small dice
  • 1 can black beans, rinsed and drained
  • ½ c. thinly sliced scallions
  • 1 bunch cilantro, coarsely chopped
  • ¼ c. Driftless Sunflower oil (Extra Virgin Olive oil works too)
  • 2 Tbsp lime juice
  • 1 tsp. cumin
  • ½-1 tsp onion powder
  • ½ tsp. chili powder
  • ¼ tsp. mustard powder
  • Salt and Pepper - to taste
  1. Cook quinoa
  2. Chop veggies.
  3. Whisk together dressing.
  4. Toss all together.
  5. ***Best served cold.***


Thai Peanut Rainbow Salad

This Thai Peanut Rainbow Salad is just about the prettiest salad we’ve ever made! Plus, it’s easy AND delicious. Check it out:

Thai Peanut Rainbow Salad
  • Thai Chicken Salad Ingredients:
  • 3 cups shredded cooked chicken or tofu/tempeh/mock duck
  • 2 cups shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 avocado, diced
  • 1 mango, peeled, pitted and diced
  • 1 (large) carrot, shredded
  • 1 cup red beet, shredded
  • ¼ cup red onions, chopped
  • ¼ cup chopped cashews or peanuts
  • Peanut Dressing Ingredients:
  • ½ cup natural peanut butter
  • 2-3 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey
  • ¼ teaspoon sesame oil
  • juice of 1 lime
  • pinch of red pepper flakes
  1. Whisk all of the dressing ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.
  2. Toss all salad ingredients together until combined.
  3. Drizzle with dressing or toss to combine, then serve immediately (otherwise the beets will bleed red all over your salad!).


ABC (Avocado Beet Citrus) Salad

This filling ABC (Avocado Beet Citrus) Salad is a tasty and refreshing treat that you can enjoy all winter long! Check it out:

ABC (Avocado Beet Citrus) Salad
  • 7-8 small beets or 3-4 medium beets, cubed
  • 4 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • 1 tablespoon + 1 teaspoon sherry vinegar
  • 2 oranges + 1 tablespoon freshly squeezed orange juice
  • 3 tablespoons hazelnuts, toasted and coarsely chopped
  • 1 avocado, cubed
  • olive oil, for drizzling & salt for sprinklin’
  1. Preheat the oven to 400.
  2. Place the beets in a small roasting pan. Toss with olive oil and salt and roast for 15 - 20 minutes until tender. Allow to cool until able to be handled.
  3. Meanwhile, prepare the orange segments. Trim both ends of the oranges. Remove the peel of the orange. Be sure to remove all of the white pith. Using a knife, carefully segment the orange by slicing between the membrane and the fruit. Set the orange segments aside.
  4. Use the remaining orange core to squeeze out the orange juice.
  5. Toss the beets in a bowl with the remaining 2 tablespoons olive oil, sherry vinegar, and orange juice.
  6. Add the avocado slices, and season with salt and pepper. Top with orange segments and hazelnuts. Lightly drizzle with olive oil and serve immediately.


Massaged Balsamic Kale and Sungold Salad

This Massaged Balsamic Kale and Sungold Salad is loaded with all sorts of goodies!

Massaged Balsamic Kale and Sungold Salad
  • 1 pint sungold tomatoes, halved
  • 1 roaster pepper, chopped
  • ½ radish bunch
  • ⅓ cup pine nuts, toasted
  • 1 bunch green kale
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • ½ Tbsp seasoned rice vinegar
  • ½ Tbsp honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup grated Parmesan cheese, packed
  1. Cut out the tough midrib of each kale leaf, and discard or compost.
  2. Slice the leaves crosswise into thin, ¼ inch wide, slices. Place the kale slices into a large bowl.
  3. In another bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
  4. Pour the mixture over the kale and massage with your hands for a couple of minutes. Gently toss
  5. the kale together with the toasted pine nuts and the veggies.
  6. Let sit for 30 minutes before serving. Top with Parmesan cheese.


Chickpea Kale Salad

Chickpeas! Chickpeas! Chickpeas! 🙂

Chickpea Kale Salad is a wonderful melding of some seriously delicious eats. Check it out:

Chickpea Kale Salad
Serves: 4 servings
  • 1¾ cups apple cider vinegar
  • ⅓ cup sugar
  • 1 cucumber, thinly sliced into rounds
  • 1 medium red onion, thinly sliced
  • Your bunch of red curly kale (see below for prepping instructions)
  • 1¼ cups chickpeas, rinsed and drained
  • 1 tablespoon Driftless Sunflower (or Canola) oil
  • ½ teaspoon salt
  • 1 Freshly ground black pepper
  • 2 hard-boiled eggs, quartered
  1. Combine vinegar, ½ cup water and sugar in a bowl. Stir in cucumber and onion; set aside to let pickle.
  2. Prepare kale by stripping the leaves from the stems (discard stems).
  3. Then, “massage” the kale by grabbing it with both hands and squeezing a bunch (kind of like you were massaging it). This breaks down the leaves and makes them more tender.
  4. Chop kale finely and in a large bowl, toss with chickpeas, ⅓ cup pickling liquid, oil, salt and pepper.
  5. Strain cucumber and onion and then toss into the salad.
  6. Add 2 hard-boiled egg quarters to each bowl before serving.


Mustard Marinated Cucumber and Wax Bean Salad

This Mustard Marinated Cucumber and Wax Bean salad isn’t your average salad – it’s a fun salad to make and eat!

Mustard Marinated Cucumber and Wax Bean Salad
  • 1 cucumber, peeled
  • 6 ounces yellow wax beans
  • 1⁄2 cup onion, chopped
  • 5 tablespoons cider vinegar (or use white wine vinegar)
  • 3 tablespoons castor sugar
  • 1 tablespoon Dijon mustard
  • Salt & Pepper to taste
  1. First make the marinade by whisking together the vinegar, sugar, mustard, pepper. Don’t add all the sugar at once: taste it first. We don’t like it too acidic, so adjust to your taste.
  2. Top the washed beans, keep whole, and parboil for 30 seconds to 1 minute. Rinse under cold water.
  3. Slice the beans along their lengths. With a potato peeler, peel ribbons from the cucumber, on all sides, until you reach the inside seeds. Discard the center seed part.
  4. Mix the vegetables plus the chopped onion in a bowl, and add the marinade and salt.
  5. Leave for 10 - 30 minutes, turning a few times.
  6. Lift the salad out of the marinade (the cucumber will have shed some water too), and leave in a fresh bowl and allow most of the marinade to be absorbed.
  7. Pile on a plate, sprinkle with coarse black pepper and enjoy!


Mexican Coleslaw

Looking for a fun way to spice up your dinner table? Look no further than out Mexican Coleslaw recipe – it’s easy, delicious and versatile.

Mexican Coleslaw
  • 6 cups green savoy cabbage
  • 2 chioggia beets
  • 1 pasilla pepper, diced
  • 1 green Italian Frying pepper, diced
  • 1 cup black beens, rinsed and drained
  • 2 ears sweet corn, grilled (optional), cooled and kernels cut off of cob
  • ½ of your bunch of parsley, minced
  • 1 jalapeno, seeds removed and finely diced
  • 2 cloves garlic, minced
  • ½ cup walla wall onions, minced
  • ½ - ⅔ cup mayo
  • ½ - ⅔ cup sour cream
  • ½ tablespoon each of: chili powder, cumin, paprika, chipotle powder (optional)
  • 4 Tbsp. lime juice
  1. Shred your savoy cabbage and beets with a cheese grater or food processor with a shredder plate.
  2. In a large bowl, combine all the veggies, beans and parsley. In a separate small bowl, combine mayo, sour cream, spices, and lime juice.
  3. Add mayo mixture to coleslaw mixture and stir to combine.


Easy-peasy Southwest Summer Salad

This Easy-peasy Southwest Summer Salad will have you begging for more! Plus it takes less than 10 minutes to throw together!

Easy-peasy Southwest Summer Salad
  • Three big handfuls of salad mix
  • 2 ears of corn, kernels removed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 - 2 poblano peppers, diced
  • 1 avocado, diced
  • 1 clove garlic, minced
  • ½ cup onion, diced
  • ½ cup your favorite salsa
  1. Place the salad mix in a large bowl and toss with half the salsa.
  2. In a separate bowl, combine corn, black beans, avocado, peppers, garlic and onion. Toss with
  3. remaining salsa and pour mixture on top of lettuce.
  4. Serve immediately.