Carrot Salad with Coriander Vinaigrette and Pistachios

Originally found on A Beautiful Plate.

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Carrot Salad with Coriander Vinaigrette and Pistachios
This is a delicious side salad that is packed with flavor.
Course salad, Side Dish
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course salad, Side Dish
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Using a skillet toast the pistachios until fragrant. Should be 5 minutes on low heat. Set aside. Using same skillet toast the coriander seeds until fragrant 4-6 minutes. Coarsely chop and set aside. In a small bowl or jar mix the garlic, lemon juice, red pepper, and olive oil. Mix well. Add coriander seeds and salt to taste. Toss the grated carrots with the dressing and let sit for 30 minutes. Add the pistachios and cilantro and serve.

Citrus Roasted Beet Salad

This is an instant favorite dish.  Vibrant in color and flavor.   Originally found on The Roasted Root.

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Citrus Roasted Beet Salad
Wonderful dish.
Course salad, Side Dish
Prep Time 15 minutes
Servings
people
Ingredients
Course salad, Side Dish
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat oven to 350. Cut stems of beets. Usually when I buy beets they come in a bunch of two or three so I cooked all of them. Wash the beet and place individually in a tinfoil bowl you create around the beet. I put some olive oil on each one. Cook 30-50 minutes. Should be tender when you put a knife through it. Once cooked use a knife to take skin off and then slice into wedges.
  2. Place Arugula, spinach, beet, clementine, orange, avocado and pistachios in bowl. Mix the salad dressing together. Pour over the salad and mix well. Ready to serve.

Maple Caraway Brussels Sprouts

Recipe originally found in Cooking Light magazine 11.17

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Maple Caraway Brussels Sprouts
A warm side dish perfect to go with a roast.
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat 1 1/2 tsp butter, oil, thyme, and caraway in a skillet. (I used a cast iron). Once butter is melted add brussels sprouts. Cook 6-7 minutes until browned. Remove from pan and set aside. Use the rest of the butter and add garlic and onions. Saute until tender. Add Brussels Sprouts back in and stir in syrup, vinegar, mustard. Salt and pepper to taste.

Hasselback Beets with Yogurt Sauce

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Hasselback Beets with Yogurt Sauce
Beautiful dish, and delicious too.
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. Preheat oven to 425F.
  2. Trim, peel and halve beets. Slice into the rounded side of the halved beets about every 1/4 inch being careful not to go all the way through the beet, slicing horizontally.
  3. Place the beets in a 9x13 in. baking dish and drizzle with the olive oil, season with 1/4 tsp. salt and a few grinds of pepper. Add 3/4 cup water and cover with foil. Roast 40 minutes. Uncover and continue roasting, basting with pan juices until the beets are tender.
  4. Mix yogurt with dill and lemon juice, 1 tsp. salt and a few grinds of pepper. Drizzle over the beets. Enjoy!
Recipe Notes

Recipe adapted from Food Network

Mexican Slaw with Mango, Avocado and Cumin Dressing

Adapted from Cookin Canuck

Print Recipe
Mexican Slaw with Mango, Avocado and Cumin Dressing
A refreshing slaw that is a perfect side dish.
Course Side Dish
Cuisine Mexican
Prep Time 15 minutess
Servings
people
Ingredients
Slaw
Dressing
Course Side Dish
Cuisine Mexican
Prep Time 15 minutess
Servings
people
Ingredients
Slaw
Dressing
Instructions
  1. In a bowl place the cabbage, mango and avocado. Mix the ingredients for the dressing. Pour onto slaw mixture and toss. I used my hands. Ready to serve.