Vegetarian

Roasted Beet Salad

August 4, 2022 by Tamara Giebel Leave a Comment

Roasted Beet Salad combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Hearty enough for a light meal and perfect as a side dish to grilled chicken or steak. This salad showcases the bounty of the farmer’s market. The beets used in this salad are from Grandview Family Farm who sells their local produce at the Arlington Farmer’s Market in Arlington, WA. The beets are cut in rounds and roasted in olive oil, salt and pepper to really accentuate their earthy flavor.

If you have an air fryer, this is an excellent way to roast the beets. I have the Sur La Table 13 Quart Air Fryer from Costco that comes with three shelves and other extras like a rotisserie. I drizzle the pan with olive oil, place the sliced beets in a single layer and drizzle with more olive oil. Set the air fryer to 400 degrees for about 15 – 20 minutes. The time really varies depending on the size of your beets. Make sure to check after 10 minutes and continue roasting until tender on the inside.

Ingredients in Roasted Beet Salad

Beets – I love the combination of both red and yellow beets in this salad.
Goat Cheese – Plain goat cheese is all you need as there is a lot of flavor already.
Greens – Field greens, Summer greens, any kind of mixed leafy greens work.
Pecans – I keep a bag of pecans in my freezer so I can use when needed.
Shallot – Thinly sliced shallot adds a nice flavor to this salad.
Dijon Mustard – A little Dijon mustard adds texture and zest to the vinaigrette.
Lemon – Juice of a lemon brightens the vinaigrette dressing.
Agave – Using agave in place of sugar helps the texture while sweetening at the same time.
Apple Cider Vinegar – My standby for a simple vinaigrette dressing.

Related Recipes

Looking for more salad ideas? Try this main dish 15 Minute Salmon Salad with tender butter lettuce, baked salmon, hard boiled eggs, radish and fresh pea pods. A favorite coastal Mexico inspired salad is our Avocado Pineapple Salad with Halibut drizzled in a light agave lime dressing. Shaved Brussels Sprouts Salad is perfect for the holidays with pomegranate seeds, parmesan and toasted breadcrumbs.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette. — **15 Minute Salmon Salad**

Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner. — **15 Minute Salmon Salad**

Roasted Beet Salad

Roasted Beet Salad combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Course Salad

Cuisine Farm to Table, Farmer’s Market, Vegetarian

Servings 4

Ingredients

1 package mixed salad green
1 bundle fresh beets peeled and sliced in 1/2 inch rounds
1 tbsp. olive oil
salt and pepper
4 oz. goat cheese sliced in medallions
1/2 cup pecans roasted and rough chopped

Lemon Shallot Vinaigrette

1/2 cup shallot thinly sliced
1 tbsp. Dijon mustard
1/4 cup fresh lemon juice
2 tbsp. apple cider vinegar
1 tbsp. agave
1/4 cup olive oil

Instructions

Preheat oven to 400 degrees, can also use air fryer at same temp.
Toss sliced beets in olive oil, salt and pepper. Place in a single layer on a sheet pan or air fryer pan. Cook for about 20 minutes or until tender and cooked through.
Place mixed greens and roasted beets in a serving bowl. Drizzle over desired amount of vinaigrette. Toss to combine. Add goat cheese medallions and chopped pecans. Lightly toss to combine.

Lemon Shallot Vinaigrette

Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.

Keyword Beet and Goat Cheese Salad, Beet Salad, Hearty Salad, Roasted Beet Salad

Farmer’s Fried Goat Cheese Salad

April 20, 2022 by Tamara Giebel Leave a Comment

Farmer’s Fried Goat Cheese Salad with fresh, seasonal greens, cucumber, radish and garden peas and a shallot Dijon vinaigrette.

Whether you have your own vegetable garden or frequent the local Farmer’s Market, you can create a beautiful salad from your bounty of produce. During these hot and unusually muggy days of summer, we look towards quick, fresh dinner ideas. This salad takes all those seasonal veggies and layers them into a beautiful summer salad. It is so pretty that it almost doubles as a table centerpiece with beautiful scalloped edged butter lettuce and lacy arugula. Halved pea pods, thinly sliced radish and cucumber add a whimsical and artsy touch. And who doesn’t like fried cheese?

It’s All About The Goat Cheese

For this recipe, you want to look for an 8 oz. goat cheese log. It makes life easier to simply cut the log into 1 oz. medallions instead of trying to form them. I used herbed goat cheese, but feel free to use any flavor that tickles your fancy. You can get goat cheese in a variety of flavors from plain to garlic herb and even truffle flavored. You’ll want to keep the goat cheese refrigerated until ready to fry, that way it holds its shape and you end up with perfectly round medallions. Nestle them in the layers of salad just before serving.

Ingredients in Farmer’s Fried Goat Cheese Salad

Fresh Greens – Butter lettuce and arugula.
Radish – One bundle of fresh radish.
Cucumber – Half of a fresh cucumber.
Sugar Snap Peas – About a handful of pea pods.
Goat Cheese – 8 oz. goat cheese log.
Panko – Japanese bread crumbs.
Flour – For dusting goat cheese medallions
Shallot – About a tablespoon of shallot for vinaigrette.
Dijon mustard – A teaspoon for the vinaigrette.
Apple Cider Vinegar – You can substitute for red wine vinegar.
Olive Oil – I use extra virgin olive oil.

Looking for Similar Recipes?

Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.

Farmer’s Fried Goat Cheese Salad

Farmer’s Fried Goat Cheese Salad with fresh, seasonal greens, cucumber, radish and garden peas and a shallot Dijon vinaigrette.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 5 mins

Course Salad

Cuisine Farmer’s Market, Vegetarian

Servings 4

Ingredients

Salad

1 head butter lettuce torn
1 cup arugula
4 radish sliced thin
1/2 cucumber sliced thin
1 cup snap peas sliced with a few cut lengthwise to expose peas

Fried Goat Cheese

8 oz goat cheese log sliced into 8 even rounds
1 cup flour seasoned with salt and pepper
2 eggs beaten
1 cup Panko breadcrumbs seasoned with salt, pepper and a pinch of garlic powder
vegetable oil for frying

Vinaigrette

1 tbsp shallot minced
1 tsp Dijon mustard
4 tbsp apple cider vinegar can sub rice wine, balsamic or red wine vinegar
2 tbsp olive oil
1 tsp sugar can sub honey or agave
salt and pepper

Instructions

Salad

Layer butter lettuce, arugula, radish, cucumber and snap peas in a large salad bowl.

Fried Goat Cheese

Heat enough vegetable oil in a large saute pan over medium high heat to cover thickness of goat cheese medallions.
Coat each goat cheese medallion in flour, then egg, then Panko.
Gently fry each goat cheese medallion until golden brown on both sides. Remove to a wire rack or paper towel.
Arrange fried goat cheese medallions over salad and serve with Shallot Dijon Vinaigrette.

Shallot Dijon Vinaigrette

Whisk all ingredients together. Drizzle over salad.

Keyword Dijon Vinaigrette, Earth Day, Fried Goat Cheese, Fried Goat Cheese Salad, Goat Cheese Recipes, Goat Cheese Salad, Main Dish Salad, Mother’s Day Recipes, Spring Salad, Summer Salad

Out West’s Lemon Arugula Pasta Salad

July 30, 2021 by Tamara Giebel Leave a Comment

Out West’s Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

This fresh and flavorful pasta salad skips the mayo and gets tossed in a light vinaigrette. The lemon juice in the dressing makes this salad light and refreshing and the cherry tomatoes add a pop of sweetness. Making it the perfect side dish for those Summer potluck parties.

This Lemon Arugula Pasta Salad is a take on one of my favorite pasta salad’s from the local grocery store. Originally with just spinach, pine nuts and parmesan. I added spicy arugula, sweet cherry tomatoes and lemon zest to make this pasta salad shine. It’s perfect served right away and even better served the next day.

Make this pasta salad a meal by adding protein. Grilled chicken or shrimp would be the perfect choice. If planning on adding a protein to the pasta salad, make a little extra dressing. You want to make sure every bit gets coated with that lemony dressing – no dry bites here! In fact, this dressing is my go-to dressing for most of my salads. Sometimes I add a little finely minced shallot and omit the parmesan. Make extra and store it in the refrigerator.

Ingredients in Out West’s Lemon Arugula Pasta Salad

Cellentani Pasta – Cork-screw shaped pasta that’s super fun to eat.
Arugula – A mix of arugula and spinach works well.
Pine Nuts – Crunchy, yet buttery, they add a nice bite to this pasta salad.
Cherry Tomatoes – Cherry or grape tomatoes cut in half for a burst of sweetness.
Lemon – Pick a nice and juicy lemon for the zest and juice.
Parmesan – Fresh grated parmesan in the dressing and more for garnish.
Pantry Items – Dijon mustard, olive oil, minced garlic, agave syrup and salt/pepper.

Related Recipes

Mexican Street Corn Pasta Salad with fresh corn, tomatoes, chilies, bacon, cilantro, cotija cheese and orecchiette pasta in a creamy Tajin dressing. — Mexican Street Corn Pasta Salad

Sweet & Sticky Ribs with Peach Salsa pairs with Chipotle Potato Salad. Creamy new potaotes dressed in a smoky chipotle mayonnaise with pickled red onions, thinly sliced boiled eggs and cilantro. — Mexican Street Corn Pasta Salad

Out West’s Lemon Arugula Pasta Salad

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

Print Recipe Pin Recipe

Prep Time 15 mins

Course Salad, Side Dish

Cuisine American, Farmer’s Market

Servings 8

Ingredients

4 cups Cellentani pasta
2 cups arugula / spinach mix
1/2 cups pine nuts
10-15 cherry tomatoes halved
1 lemon zested
1/4 cup Parmesan grated

Dressing

1/2 cup olive oil
1/2 cup lemon juice
1 tsp. minced garlic
1 tsp. Dijon mustard
2 tsp. agave syrup
1/4 cup Parmesan grated
1 pinch salt and pepper

Instructions

Prepare the Cellentani pasta according to package directions. Rinse with cold water until completely cold. Drain well and pat dry, if necessary. Place in large mixing bowl.
Prepare dressing by whisking all dressing ingredients together. Coat the prepared Cellentani pasta with all of the dressing.
Fold in arugula/spinach mix, pine nuts and cherry tomatoes. Top with lemon zest and parmesan. Serve right away or refrigerate overnight for even more flavor.

Keyword No Mayo Pasta Salad

Spirulina Pomegranate Raspberry Smoothie

January 19, 2021 by Tamara Giebel Leave a Comment

Spirulina Pomegranate Raspberry Smoothie combines three powerful anti-oxidants along with vitamins and minerals for a healthy drink.

Sweet, a little tart and packed full of everything you need to stay healthy. From anti-oxidants to protect your cells from damage, to iron for those struggling with anemia and vitamins to keep you energized.

This Spirulina Pomegranate Raspberry Smoothie is basically youth in a drinkable form. When I start my day with a healthy smoothie, I feel a noticeable increase in energy right away. I like to rotate between this Spirulina based smoothie and my Tropical Tumeric Ginger Smoothie, each having an incredible amount of health benefits.

Using frozen fruit allows for a great texture without having to add ice, which turns slushy or frozen yogurt, which is full of not so great ingredients. If you really want a minimalist smoothie, omit the agave nectar and taste just the natural fruit sugars. It really depends on your taste and when the fruit was harvested, in the peak season or off season, which can make a huge difference in the natural sweetness.

Ingredients

Spirulina – A dark green algae that comes in powder form. Adding just a pinch of this nutrient packed supplement provides vitamins, minerals and protein, making it one of the best nutrients around.
Pomegranate – A well known anti-oxidant that also provides excellent anti-inflammatory protection, which helps prevent disease and cancer.
Raspberry – Not only an anti-oxidant, but contain potassium to help keep your heart healthy, fiber to lower blood sugar and Vitamin C to keep your skin looking young.

Spirulina Pomegranate Raspberry Smoothie

Spirulina Pomegranate Raspberry Smoothie combines three powerful anti-oxidants along with vitamins and minerals for a healthy drink.

Print Recipe Pin Recipe

Prep Time 5 mins

Course Breakfast, Drinks

Cuisine Breakfast, Healthy Recipes, Vegetarian

Servings 1

Equipment

Blender

Ingredients

1 cup frozen raspberries
1/4 cup frozen banana
8 oz. pomegranate
1/4 tsp spirulina
1 tsp agave nectar

Instructions

Place ingredients in blender and blend until smooth.

Keyword 2021 Food Trends, Breakfast Smoothie, Spirulina

Shop These Products on Amazon

OUT WEST: Food & Lifestyle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Help support my passion by shopping these links:

Handmade Authentic Tamales

December 9, 2020 by Tamara Giebel Leave a Comment

Delicate, flavorful Handmade Authentic Tamales filled with red chili pork or poblano jack cheese deliver the taste of Mexico in your kitchen.

This essential step by step guide will make you crave fresh tamales everyday. There are so many filling possibilities from traditional red chili pork to vegetarian poblano jack or even bean and cheese. Get creative.

Looking at the amount of steps in this recipe may seem daunting, but these Handmade Authentic Tamales can be made in steps. I like to make the red chili pork the day before, so all that’s left is the masa and assembly. Plus, this recipe makes quiet a few tamales, so it’s a really great way to meal prep for later. You can store the tamales for up to six months in the freezer.

When you are ready to plate these beautiful tamales, top with your favorite ingredients. My topping of choice is this Salsa Verde, which is super easy to make with your blender. Other suggestions are chopped radish and cilantro, avocado or pico de gallo.

Freshly made Red Chili Tamales are tender and flavorful with diced radish and cilantro

Ingredients

Masa – Instant corn masa found in the Mexican aisle of grocery. I used Maseca brand. The bag will indicate used for tamales.
Lard – Use your rendered lard or purchase at the grocery next to the masa.
Pork – Use either shoulder, picnic or Boston butt, which is intended for slow cooking and shreds easily.
Corn Husks – Sold in packages in the Mexican aisle of the grocery. They are used to wrap and steam the masa and meat, making the tamales.
Guajillo Chili – Dried, sold in package in Mexican aisle of grocery. Has a deep, fruity, smoky flavor with mild heat.
Chiles de Arbol – Known as bird beak chili, adds the heat.
Cumin – A warm, earthy spice that gives depth of flavor.
Chipotle Powder – Smoke dried jalapeno peppers ground into powder.
Garlic – Pick hard, firm to the touch garlic.
Tomato Bouillon – Knorr tomato chicken bouillon cubes.
Onion – Pick firm yellow onions.

Preparation

Prepare the shredded pork first. Combine chili powder, chipotle powder, cumin and salt. Rub mixture over pork roast.
Heat lard in a dutch oven or large heavy pot. Sear pork roast over medium high heat on each side creating a browned crust.
Add water, tomato bouillon cubes, onion and garlic to the pot. Cover and reduce heat to low. Cook until fork tender about 3 hours.
Remove pork roast from pot, shred, reserve cooking liquid.
Make the sauce by toasting guajillo and arbol chilies in dry pan over medium heat until warmed, being careful not to burn. Remove from pan and soak in 2-3 cups hot water or broth for 10 minutes.
Place soaked chilies, garlic cloves, and cumin in a blender and blend until smooth.
Heat lard in a medium pan over medium heat, add sauce from blender and about 3 cups reserved cooking liquid, cook until darkened (about 10 minutes). Combine shredded pork in a large bowl with sauce.
Start soaking your corn husks in hot water. Either spread out in a large pan or in the sink.
Prepare the masa by hand mixing masa, baking powder, salt, chipotle powder, chili powder and cumin, then add lard and butter. Slowly add cooking liquid until dough forms. Dough should be a thinner, wetter consistency. Using your hand, mix the dough, repeatedly, until very smooth.
Assemble the tamales by taking a soaked corn husk, wide side towards you, and spreading a thin layer of masa, edge to edge, about 3/4 of the way up the corn husk.
Place about 1/4 cup shredded pork in bottom middle portion of the corn husk. Fold sides in and top over. Tie with a strip of corn husk.
Set up your tamale steamer with water to just under steaming rack and place a piece of foil over steaming rack. Set tamales in steamer open side up.
Place tamale steamer over high heat and bring to a boil. Reduce heat to medium low and steam for about 45 minutes.

Handmade Authentic Tamales

Tender, flavorful Handmade Authentic Tamales filled with red chili shredded pork or vegetarian poblano cheese.

Print Recipe Pin Recipe

Prep Time 3 hrs 30 mins

Cook Time 45 mins

Course Dinner, Main Course

Cuisine Mexican

Servings 20

Ingredients

Red Chili Pork Filling

3 lb. pork butt / picnic / shoulder roast
1 tbsp. chili powder
1 tbsp. chipotle powder
1 tsp cumin
1 tsp salt
2 tbsp. lard
1/2 yellow onion rough sliced
4 cloves garlic rough chopped
2 cubes Knorr tomato chicken bouillon smashed
6 cups water

Red Chili Sauce

8 guajillo chili peppers dried
4 chili de arbol pepper dried
4 cloves garlic
1 tsp cumin
1 tbsp. lard
2-3 cups reserved cooking liquid from pork

Masa

3 1/2 cups masa
1 tsp baking powder
2 tsp salt
1 cup lard
2 tbsp. butter
1 tbsp. chipotle powder
1 tbsp. chili powder
1 tsp cumin
reserved cooking liquid from pork

Poblano Jack Filling

8 poblano peppers prepared (see notes)
8 Monterrey Jack cheese sticks cut in half

Other

1 package corn husks separated and soaked in warm water

Instructions

Red Chili Pork Filling

Combine chili powder, chipotle powder, cumin and salt. Rub all over pork roast.
Heat lard in a heavy bottom pot or dutch oven over medium high heat. Sear all sides of seasoned pork roast.
Add remaining ingredients to pot, cover and reduce heat to medium low. Simmer until fork tender about 3 hours.
Remove pork roast from pot, place on large dish and shred. Reserve all of the cooking liquid from pot to use in recipe.

Red Chili Sauce

Place a dry sauté pan over medium high heat. Add dried guajillo and chili de arbol peppers. Toast until fragrant, just a couple minutes, being very careful not to burn. If burnt, they will taste horribly bitter and you will have to re-do.
Remove chilies to a bowl and cover with 2-3 cups reserved cooking liquid. Soak for about 10 minutes until softened.
Put soaked chilies, cooking liquid, garlic and cumin in blender and blend until smooth.
Melt lard in a pan over medium high heat. Pour blended sauce in hot pan with lard and simmer until darkened about 15 minutes.
Combine red chili sauce with shredded pork in a large bowl. Add a little more cooking liquid, if needed to make saucy.

Masa

Combine masa, baking powder and salt in a large mixing bowl.
Cream lard and butter together, them mix in with masa.
Slowly add reserved cooking liquid until dough forms. You want a pretty wet dough because it needs to easily spread on the corn husks. Then, mix, mix, mix, with your hand until very smooth. You want all the masa granules gone. It really takes a lot of mixing.

Poblano Jack Filling

Prepare poblano peppers by placing on a sheet pan, broiling until charred, removing from oven, placing in a covered dish to steam for a few minutes, then removing from dish and peeling off the skin and removing the stem and seeds. Cut each pepper in half.
Place one half of each Monterey Jack cheese stick on one half of prepared poblano.

Assembling the Tamales

Prepare your tamale steamer or large over sized pot with steamer rack in the bottom. Fill about 1/4 of pot with water, to just under steamer rack. Add a sheet of foil over steamer rack to protect from water.
Prepare your work area by setting a stack of soaked corn husks, a stack of torn pieces from the corn husks (used to tie finished tamal), your bowl of red chili pork or poblano jack filling and the bowl of prepared masa.
Place a corn husk in your hand with wide end towards you. Spread a scoop of masa over corn husk, reaching to edges, but only 3/4 of the way up towards smaller end. You want a thin layer. This masa will expand when steamed. If the masa is not spreading easily and not sticking to the corn husk, you may need to add more cooking liquid.
Once, you have a nice, thin layer of masa, add about a 1/4 cup of red chili pork to the center
OR if using the poblano jack filling, place one half poblano with one half Monterrey Jack cheese stick in the center.
Fold the sides in and the bottom up. Tie with a strip of corn husk. Not too tight, just enough to secure. Set open end up in steamer pot. Continue with remaining ingredients until it's all used up.
Place steamer pot on burner. Bring to a boil, reduce heat to medium low and steam for about 45 minutes. Remove and let cool for about 10 minutes. This allows the masa to firm up. They are now ready to eat, just don't eat the corn husk!
You can store tamales in Ziplock bags in the freezer for about 6 months.