Nutty Salad Recipes
Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
Posted On December 21st, 2014 Author Lia Rinaldo
Makes about 3 cups in 1 1/2 hours.
6 medium beets (1 1/2 pounds), trimmed
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure date syrup (you can sub in maple syrup)
1 tablespoon za’atar- this spice can be found all over- I grabbed some locally from the Mid East Food Centre
1/4 cup roasted skinned hazelnuts, chopped- I crushed up some Maple Espresso Hazelnuts that were sent to me from Jewels Under the Kilt in Fergus, Ontario.
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced
Warm bread, for serving- I used pita chips
1. Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.
2. Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.
Apple Cinnamon Walnut Waldorf Salad
3 apples peeled, cored and chopped
1 bag of chopped maple cinnamon walnuts
1 cup of grapes halved
2 stalks of chopped celery
2 green onions chopped
2 tbsp. mayo
2 Tbsps. Plain Yogurt (Greek is best)
3 Tbsps apple juice
Mix ingredients together, place on a bed of greens and sprinkle with some chopped Maple Cinnamon Walnuts
Jicama, Apple & Carrot Slaw with Walnuts
5 ounce piece of jicama, peeled (about half a small jicama)
1 carrot, large, peeled
1 Granny Smith apple, peeled, cored
1 head radicchio, small
4 scallions (green onions), very thinly sliced
1/2 cup California walnuts, finely chopped, toasted
1 tablespoon tarragon, fresh, chopped, or 1/2 teaspoon dried tarragon
1/4 cup canola oil
3 tablespoons walnut oil
3 tablespoons champagne vinegar
1/2 teaspoon salt
1/2 cup pecorino Romano cheese, shaved or grated, for garnish
Using a mandoline, carefullt cut the jicama, carrot and apple into matchstick-sized julienne.
Alternately, grate them on the coarse grating disk of a food processor. Toss together in a large bowl.
Cut the radicchio in half, remove and discard the core, and using the mandoline or the thin slicing disk of a food processor, cut it into thin shreds or slices.
Add it to the bowl, along with the scallions, walnuts and tarragon, and toss to combine.
Combine the canola oil, walnut oil, vinegar and salt in a tightly capped jar and shake vigorously to blend, or whisk them together in a small bowl.
Pour over the prepared ingredients and toss to coat them evenly with the dressing.
Refrigerate the slaw if you are not serving it immediately; it is best eaten within a few hours.
Serve as an appetizer, or as an accompaniment to grilled meat or fish. Garnish each serving with gratings or shavings of cheese.