Beet Salad with Creamy Feta Dressing

Beet Salad with Creamy Feta Dressing

Beet Salad with Creamy Feta Dressing is a lovely use of your fresh beet bounty this summer. For the fresh garden beets that are the star in this recipe, I give thanks to my mother in-law, who at 76 still maintains a huge yard and garden. It was from her wonderful garden that I was able to hand pluck my beets, wishing with each pull that I had endless time and energy to use more.  Throughout the season my husband and I are lucky to enjoy fresh beans, carrots and potatoes even though we only use a very small fraction of what she grows. Her other lucky recipients include neighbours, bridge club and church friends. Plus, family get together meals at her house are laced with  a dose of fresh buttery peas, pickled beets and tomato wedges.  I am a very lucky gal and grateful to benefit from all her hard work.

 

Gardening is a great hobby to have, but a tremendous amount of work as it is with her large garden. So while I enjoy this Beet Salad with Creamy Feta Dressing I recognize her efforts and the importance of maintaining a residential garden no matter how big or small. I believe the skills and knowledge to grow a successful garden are not passed down by generation as they once were and that tradition is slowly slipping away. I suppose we have Google and You Tube now to help us out, but something tells me it’s not the same as having your parent or grandparent help you position the pitch fork “just right” underneath that hill of potatoes, show you why you need wire mesh for the peas or sending you out to cover up the tomatoes. So hats off to all those who still maintain their own fruit and vegetable gardens and take the time to share their knowledge and their bounty!

Recipe source for Beet Salad with Creamy Feta Dressing:  Compelled To Cook

Beet Salad with Creamy Feta Dressing
Print Recipe
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    15 minutes
    Beet Salad with Creamy Feta Dressing
    Print Recipe
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      15 minutes
      Ingredients
      Salad
      Dressing
      Servings: people
      Instructions
      Salad
      1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
      2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4" slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
      Dressing
      1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
      Recipe Notes

      -I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

      -This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

      -This recipe makes 4 starter size salads if desired.

      Summer Berry Ambrosia

      Summer Berry Ambrosia

      Show off your red white and blue the delicious way with Summer Berry Ambrosia.   A lovely salad that’s a little part dessert and fantastic for your 4th of July celebration, potluck or BBQ this summer.   Gorgeous red and blue summer berries folded into a sweet white marshmallow cloud that’s creamy and crunchy with coconut. It will be loved by children and adults alike.

      Although Summer Berry Ambrosia is on the sweeter side for being a salad, it’s not as sweet as you might think.  There is no added sugar in this salad.  The sweetness comes from the sour cream “washing off” the sugar already on the marshmallows and coconut. This melding of ingredients creates the perfect balance of sweetness.  The berries add brightness and their inherent tangy sweetness as well.  It’s a great combination of simplicity, texture and flavours.

      Summer Berry Ambrosia is super easy to put together with little prep and only a handful of ingredients.  You can have it stirred up in no time at all.  It takes longer to sit and meld the flavours than it does to actually make.

      Recipe source for Summer Berry Ambrosia:  Compelled To Cook

       

      Summer Berry Ambrosia
      Print Recipe
        Servings Prep Time
        6-8 people 15 minutes
        Passive Time
        1 1/2 hours
        Servings Prep Time
        6-8 people 15 minutes
        Passive Time
        1 1/2 hours
        Summer Berry Ambrosia
        Print Recipe
          Servings Prep Time
          6-8 people 15 minutes
          Passive Time
          1 1/2 hours
          Servings Prep Time
          6-8 people 15 minutes
          Passive Time
          1 1/2 hours
          Ingredients
          Servings: people
          Instructions
          1. In a large bowl whisk together sour cream and vanilla. Fold in marshmallows, coconut and berries. Cover and refrigerate for at least 1 1/2 hours to meld flavours. Top with toasted coconut if desired. Best the day it is made.
          Recipe Notes

          Makes approximately 6 cups.

          Asian Kohlrabi Slaw

          Asian Kohlrabi Slaw

          Crunchy, cool, and mild, kohlrabi lies somewhere between a turnip, broccoli stems and an apple. Delicious raw in salads or simply eaten as is with your favourite veggie dip. Its crispness is a perfect pairing with cabbage in this lovely Asian Kohlrabi Slaw. But don’t hesitate to toss thinly sliced or grated kohlrabi into your own favourite coleslaw, because it’s fantastic with creamy dressings as well. You can also use kohlrabi in soups, stir fries and stews much like you would turnip or potatoes.  Don’t throw out those leaves either, because they can be sauteed or braised like kale for a nutritious side dish. Kohlrabi is low in calories and a good source of vitamin C, potassium and fiber.

          Recipe source for Asian Kohlrabi Slaw:  Compelled To Cook

           

          Asian Kohlrabi Slaw
          Print Recipe
            Servings Prep Time
            6-8 people 30 minutes
            Servings Prep Time
            6-8 people 30 minutes
            Asian Kohlrabi Slaw
            Print Recipe
              Servings Prep Time
              6-8 people 30 minutes
              Servings Prep Time
              6-8 people 30 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
              2. In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
              Recipe Notes

              To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler.  Cut bulb in half and lay flat.  Slice thinly, then stack a few slices together and thinly slice into strips.  Repeat with remaining kohlrabi and slices.

              Makes approximately 6 cups of salad.

              Zesty White Bean and Tuna Lettuce Wraps

              Zesty White Bean and Tuna Lettuce Wraps

              Want a nutritious and satisfying lunch without heavy carbs? Zesty White Bean and Tuna Lettuce Wraps are a great lunch option when trying to cut back on the breads and other starches. A healthy lunch packed with complex carbohydrates, protein and fiber. Plus, the beans and tuna are a good source of vitamins B-6, A, B-12, potassium and magnesium. It’s not your ordinary tuna salad, this one has zip from a little Dijon mustard and lots of capers. There’s plenty dill and parsley and just enough mayonnaise to hold everything together and make things a tad creamy. Perfect with crunchy sprouts and butter leaf lettuce.

               

              These wonderful Zesty White Bean and Tuna Lettuce Wraps are easy to toss together for a quick lunch. The salad can be made ahead of time and wrapped in lettuce at the last minute. Also a good way to extend that can of tuna if you’re looking to have budget friendly meals. If you love white beans, you’ll also want to check out  Braised Celery and White Beans Enjoy!

              Recipe source for Zesty White Bean and Tuna Lettuce Wraps:  Compelled To Cook

              Zesty White Bean and Tuna Lettuce Wraps
              Print Recipe
                Servings Prep Time
                2-3 people 20 minutes
                Servings Prep Time
                2-3 people 20 minutes
                Zesty White Bean and Tuna Lettuce Wraps
                Print Recipe
                  Servings Prep Time
                  2-3 people 20 minutes
                  Servings Prep Time
                  2-3 people 20 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
                  2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
                  Recipe Notes

                  Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

                  Recipe yields a generous 2 cups of tuna and bean salad.

                  Fennel and Shrimp Potato Salad

                  Fennel and Shrimp Potato Salad

                  Picnic and BBQ season is almost upon us. Don’t bring just any ordinary potato salad to the party! Show up with creamy Fennel and Shrimp Potato Salad instead. Cool, crisp fennel meets up with plump little shrimp in a creamy dressing that’s freshened up with fennel fronds. Familiar yet deliciously different is why Fennel and Shrimp Potato Salad will become your new picnic favourite.

                  What’s potato salad to you? For me it’s a combination of summers at the lake and my mother. We only ate potato salad during the warmer summer months and my mother always made a deliciously creamy potato salad. It was on the traditional side, with eggs, celery, radish, mustard, mayo and maybe a little pickle juice. If I had it today, it would taste like a memory from my teenage years and fun at the lake. Who knew a bowl of potato salad could mean so much!

                  Skipping forward a couple decades, I still love a traditional potato salad, but here I wanted to keep the same creaminess but sub in cool and crisp fennel and meaty little shrimp for a lovely riff on a childhood favourite. Enjoy!

                  Recipe source for Fennel and Shrimp Potato Salad:  Compelled To Cook

                   

                  Fennel and Shrimp Potato Salad
                  Print Recipe
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time Passive Time
                    10-12 minutes 1 1/2 hours
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time Passive Time
                    10-12 minutes 1 1/2 hours
                    Fennel and Shrimp Potato Salad
                    Print Recipe
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time Passive Time
                      10-12 minutes 1 1/2 hours
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time Passive Time
                      10-12 minutes 1 1/2 hours
                      Ingredients
                      Servings: people
                      Instructions
                      1. In a large pot, cover potatoes with 1" of salted water. Simmer until potatoes are just tender, approximately 10-12 minutes. Drain and rinse with cold water until cool to the touch. Drain well and chill potatoes until completely cold.
                      2. In a small bowl, whisk together mayonnaise, sour cream, white wine vinegar, mustard and salt and pepper. Cover and refrigerate until needed.
                      3. Trim bottom off of fennel bulb and pluck off fronds. Cut bulb in half, removing outer layer if needed to clean it up. Cut each half in half again and thinly slice each quarter including stems until you have approximately 1 1/2 cups. Save a few fronds for garnish and coarsely chop remainder.
                      4. Pat shrimp dry with a paper towel and combine with potatoes, sliced fennel, fennel fronds and green onions. Add dressing and toss to combine. Chill for at least an hour and adjust salt and pepper to taste. Garnish with fennel fronds and serve.
                      Recipe Notes

                      Makes a generous 4 cups of salad.

                      Wilted Spinach Tomato Salad

                      Wilted Spinach Tomato Salad

                      Wilted Spinach Tomato Salad gives you fresh spinach at its finest, warmed ever so slightly with hot bacon but still light and bright.  Zingy with mustard dressing and satisfying with croutons and cheese.  Fantastic as it is, but add your favourite grilled chicken or shrimp for a great meal.

                      As with many fresh greens, spinach is packed with nutrients like vitamin K, A, C, magnesium and iron…..to name a few. Get your “Popeye on” the delicious way with this bacon infused bowl of goodness.   Wilted Spinach Tomato Salad is a great addition to your summer salad line up. Enjoy!

                      Recipe source for Wilted Spinach Tomato Salad:  Compelled To Cook

                       

                      Wilted Spinach Tomato Salad
                      Print Recipe
                        Servings Prep Time
                        6-8 people 25 minutes
                        Cook Time
                        25 minutes
                        Servings Prep Time
                        6-8 people 25 minutes
                        Cook Time
                        25 minutes
                        Wilted Spinach Tomato Salad
                        Print Recipe
                          Servings Prep Time
                          6-8 people 25 minutes
                          Cook Time
                          25 minutes
                          Servings Prep Time
                          6-8 people 25 minutes
                          Cook Time
                          25 minutes
                          Ingredients
                          Crutons
                          Salad
                          Servings: people
                          Instructions
                          Croutons
                          1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
                          Salad
                          1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
                          2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
                          Recipe Notes

                          Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.