Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette

Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette
Recipe type: Salad
Serves: 4-6

  • 4-5 beets, greens removed 1” from bulb & tails trimmed
  • Zest & juice of 1 lime
  • 1 tsp. honey
  • Salt & pepper to taste
  • 2 scallions, minced, green parts reserved & sliced
  • 2 Tbsp. cilantro, chopped
  • ¼ cup sunflower oil
  • 1 bag of spinach, washed & spun dry
  • 2 oz. soft goat cheese, crumbled
  • ¼ c. pepitas (pumpkin seeds), toasted

  1. Heat oven to 400 degrees.
  2. Wrap each beet tightly with tinfoil & roast for about 45 minutes, until knife just inserts easily.
  3. Let cool a bit, remove peel, & slice.
  4. In a small bowl, whisk together lime zest/juice, honey, & salt until dissolved.
  5. Whisk in minced scallions & cilantro.
  6. Slowly whisk in oil to emulsify.
  7. Toss a bit of the dressing with the spinach in a serving bowl, top with the beets & drizzle with more dressing.
  8. Garnish with goat cheese & pepitas & serve.


Spinach, Beet & Fennel Salad

Spinach, Beet & Fennel Salad
Recipe type: Salad
Serves: 4-6

  • 2 medium beets, grated
  • 2 medium carrots, grated
  • 1 fennel bulb, cored & very thinly sliced
  • ½ cup red onion, very thinly sliced
  • ¼ c. craisins (dried cranberries)
  • Juice & zest of 1 large orange
  • 1 clove garlic, minced
  • ¼ tsp. chipotle powder or chili powder
  • Salt & pepper to taste
  • 3 Tbsp. Driftless Organics sunflower oil (or olive oil)
  • 2 cups spinach, washed & spun dry
  • Fennel greens for garnish

  1. Combine orange juice, zest, garlic, chipotle/chili powder, salt, & pepper in a medium bowl. Whisk in oil until emulsified.
  2. Stir in beets, carrots, fennel, onion, & craisins.
  3. Serve on a bed of spinach & garnish with fennel greens if you wish.


Quick & Easy Early Summer Greens Saute

Quick & Easy Early Summer Greens Saute
Recipe type: Side Dish
Serves: 2-3

  • 4 cups mixed cooking greens, coarsely chopped (yukina savoy, soisim, kale, chard, pea vine, radish or turnip greens, spinach, etc.)
  • 1 Tbsp. Drfitless sunflower oil
  • 3 Tbsp. minced green garlic (white part & stem)
  • 2 Tbsp. dried currants or chopped raisins
  • 2 Tbsp. dry white wine
  • salt & black pepper to taste

  1. Rinse greens in colander & let sit wet.
  2. Heat oil over medium-high heat in a saute pan with lid.
  3. Add green garlic, stir a few times, then add currants.
  4. Stir a few more times & add wet greens.
  5. Stir a couple times to coat greens with oil (you may have to add the greens in a couple batches if your pan is small) & cover for about 1 minute.
  6. Remove lid, add wine, stir a few more times, remove from heat.
  7. Season to taste & serve immediately.


Lebanese Salad & Green Bean Salad

Lebanese Salad & Green Bean Salad
Cuisine: Lebanese

  • 4 c. spinach, whole leaves & stem
  • 1 c. green beans, cut or snapped in half
  • ½ medium onion, finely sliced
  • ⅓ c. plain yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh mint, chopped (reserve a few whole leaves for garnish)
  • ½ c. walnuts, coarsely chopped & toasted
  • ½ c. red bell peppers, very thinly sliced

  1. Steam spinach for a minute or two, until just wilted.
  2. Run under cold water to cool & drain. Arrange it on a serving platter.
  3. Steam green beans for a couple of minutes, cool, drain, & place on top of wilted spinach. Arrange onion & red pepper slices on top of beans.
  4. Mix yogurt, lemon juice & mint together in a small bowl & drizzle over salad.
  5. Top with walnuts & extra mint leaves for garnish.
  6. Add toasted pita wedges for a complete meal!


Moroccan Spinach and Lentils side dish

Moroccan Spinach and Lentils side dish

Adapted from Café Morocco by Anissa Helou
  • ¾ c. green lentils
  • ½ lb spinach
  • 1 bunch cilantro – minced
  • 1 small onion (or your green onions) – thinly sliced
  • ¼ c. olive oil
  • 1 ½ t. cumin
  • 1 t. paprika
  • Sea salt & black pepper to taste
  • Juice of 1 lemon – or to taste

  1. Put lentils in a large saucepan and cover with 2½ cups of water. Bring to a boil, reduce heat to medium high and cook covered for 15 mins. Stir in spinach, cilantro and onion. Cover again and cook until spinach has wilted. Stir in olive oil, cumin, paprika and black pepper. Continue to cook covered until lentils are tender and the dish is saucy. Be sure the dish doesn’t dry out, add water if necessary, or boil uncovered if too watery. Finish with lemon juice and salt to taste.