Beyond Sweet and Savory

food and life through our lens

Salad

Roasted carrots and beets with ghost pepper and lentils

by

Roasted carrots and beets are transformed by ghost pepper into a adventurous, complex, and flavorful dish that is delicious on its own and pairs well with roast meat and fish.

roasted carrots and beets

Thanksgiving is a few days away and I have my menu all planned! It’s a bit stressful for me to cook the whole feast solo but after a decade of doing this I think I got a handle on it.  For the main event, I’ll be roasting my usual easy, foolproof Thanksgiving turkey.

roasted carrots and beets

We all know it’s the side that’s really the star of the big day and I like to switch things up every year.  Let’s be real, who wants to eat brussels sprouts, mashed potato, or green bean casserole years after years!  I couldn’t be more excited to partner with Yellowbird Sauce to share this flavor forward side dish of roasted carrots and beets with ghost pepper and lentils.

roasted carrots and beets

Both carrots and beets have a natural sweetness that plays so well with the heat of ghost pepper.  I added just a touch of ghost pepper but feel free to add more if your taste buds feel it’s too tame. Made in the heart of Austin from a blend of fresh fruits and veggies, with no preservatives or any ingredients that you can’t pronounce, Yellowbird condiments offer a hearty sauce with a wide range of heat level that pair well with different vegetables, meats, and fish.

roasted carrots and beets

To prepare the root vegetables, I give them a good scrub to get rid of the dirt.  I buy organic carrots and beets and don’t peel the skin off because there’s a lot of nutrients in it.  To infuse the carrots and beets with flavor, I toss them in a mixture of olive oil, honey,  pomegranate molasses, ghost pepper, and garlic and roast them until tender.    

roasted carrots and beets

After 20 minutes in the oven, the carrots and beets were transformed in a flavorful and complex side with the help of the ghost pepper.  They pair so well with lentils, sweet pomegranate tendrils, mint, and a tangy yogurt dressing and bring a much needed break to a heavy meal.  If you happen to have vegetarian guests at your party, these roasted carrots and beets will make them happy and satisfied. We make this dish for meatless Monday as well as a side with other protein like chicken, lamb, and salmon.        

roasted carrots and beets

These condiments from Yellowbird Sauce are quite addicting and have become a pantry staple for heat lovers like us.  We like the 2.2 oz bottles that’s perfect for our small family and we find ourselves using them more than just a condiment for tacos, wings, and pho.  They go into a lot of marinades and salad dressing and I can’t wait to share more recipes with you.  For more inspiration, you can find a whole arsenal of recipes on the Yellowbird Sauce website.

roasted carrots and beets

This post was sponsored by Yellowbird Sauce.  All opinions are mine.  Thank you for supporting the brands that support Beyond Sweet and Savory.

 

5 from 6 votes
roasted carrots and beets
Print
Roasted carrots and beets with ghost pepper and lentils
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
 

Roasted carrots and beets are transformed by ghost pepper into a complex and flavorful dish that pair so well with meat and dish.

Course: Side Dish, Thanksgiving
Cuisine: American
Keyword: beets, carrots, ghost pepper, lentils
Servings: 4 servings
Ingredients
  • 1 pound organic baby carrots, trimmed and leave about 1” of green tops
  • 4 organic small golden beets, trimmed and leave about 1” of green tops
  • 4 organic small chioggia beets, trimmed and leave about 1” of green tops
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 1 tbsp pomegranate molasses
  • 1/2 tsp Yellowbird Sauce ghost pepper condiment
  • 2 cloves of garlic, finely chopped
  • 1/4 tsp salt
  • 1 cup French lentils
  • 1/2 cup fresh pomegranate tendrils
  • 1/4 cup of mint leaves
  • 2 tbsps toasted pistachios, roughly chopped
Greek yogurt dressing
  • 1/4 cup Greek yogurt
  • 1 tbsp honey
  • 1/4 tsp ghost pepper
  • Salt and pepper to taste
Instructions

  1. Preheat the oven to 375 degrees F. 

  2. In a large prep bowl, whisk olive oil, honey, pomegranate molasses, ghost pepper condiment, salt, and garlic.

  3. Add the carrots and beets to the bowl and toss until well coated.

  4. Lay the carrots and beets in a single layer on a roasting pan and roast for about 20 minutes until tender.  If not tender, put it back in the oven for another 3-5 minutes.

  5. While the vegetables are roasting, prepare the lentils. Cook lentils in a medium saucepan on medium-high heat for 15 minutes until tender. Drain. Rinse under cold water and drain again.

  6. To prepare the dressing, in a small bowl, whisk together yogurt, honey, and ghost pepper condiment. Season with salt and pepper to taste.

  7. When ready to serve, add the lentils to the plate. Place the carrots and beets over the lentils. Garnish with pomegranate, mint leaves, and pistachios. 

  8. Serve the vegetables with yogurt dressing.

Recipe Notes

To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot and beet mixture.

Fig watercress goat cheese salad

by

This fig watercress goat cheese salad will take you from summer to fall.  It takes 15 minutes to throw together and can be served as a stand alone meal with toasted sourdough or as a starter for a heavier main.

fig watercress goat cheese salad

As much as I love figs in desserts, I also love figs unequivocally in savory dishes.  They tend to go into a lot of salads. Pick figs that are ripe, soft, and almost jammy.  There’s something about their sweetness that offsets stronger tasting greens. Some of my favorite figs to use in salads are panache, black Mission, and St John Adriatic.  One of my favorite salads on regular rotation from summer to fall is fig, watercress, and goat cheese with a simple balsamic dressing.  Goat cheese pairs well with figs while the peppery taste of watercress lends a nice contrast to their sweetness. Arugula is great substitute for watercress if you can’t find watercress.  Hazelnuts and pomegranate seeds add texture and everything is brought together by a sharp balsamic dressing. This fig watercress and goat cheese salad can be a stand along meal with a slice of toasted sourdough or a perfect starter for a heavier main.  

fig watercress goat cheese salad

If you like figs, check out these savory recipes: tomato fig peach salad, honey roasted figs with goat cheese and Serrano ham.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 7 votes
fig watercress goat cheese salad
Print
Fig watercress goat cheese salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This fig watercress goat cheese salad will take you from summer to fall.  It takes 15 minutes to throw together and can be served as a stand alone meal with toasted sourdough or as a starter for a heavier meal.

Course: Salad
Cuisine: Vegetarian
Keyword: fig, goat cheese, salad, watercress
Servings: 4 servings
Ingredients
  • 1 bunch of watercress, 8-10 oz
  • 1 pint of figs
  • 1/4 cup pomegranate seeds
  • 4 oz goat cheese
  • 2 tbsps roasted hazelnuts, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsps balsamic vinegar
  • 1 tbsp honey
  • Salt and freshly ground pepper to taste
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until golden and fragrant. Place the roasted nuts on a kitchen towel and rub them against one another to remove the skin then roughly chop the nuts.

  3. In a small prep bowl, whisk together olive oil, balsamic vinegar, honey and season with salt and pepper. Set the salad dressing aside.

  4. To prep the watercress, discard any woody stalks. Wash and rinse them. Divide the watercress between four plates.  

  5. Quarter the figs and scatter them over the watercress.

  6. Crumble the goat cheese and scatter the cheese, pomegranate seeds, and chopped hazelnuts over the watercress.

  7. When ready to serve drizzle the balsamic dressing over the salad and serve immediately.

Blood orange halloumi quinoa salad

by

This blood orange halloumi quinoa salad was full of flavor and so nutritious.

plate of blood orange halloumi quinoa salad

By now you’re probably sick of seeing another blood orange salad!  But I’m secretly hoping that you’re not because this salad is delicious and has a different flavor profile from the last one.  I had some leftover blood oranges from making a blood orange sorbet, a near expiring log of halloumi cheese, and a languishing pomegranate hidden in the back of the fridge that were begging for salvation.  After a quick scan of my pantry, I found freekeh, millet, lentil, and quinoa and decided the quinoa would provide the perfect backdrop for these beautiful ingredients. This blood orange halloumi quinoa salad was a clean out the fridge kind of salad that ended up working very well.

plate of blood orange halloumi quinoa salad with fork

The heroes of this salad are the blood oranges and halloumi cheese.  The sweet tart flavor of the oranges was heightened by the saltiness of the halloumi.  If you haven’t had halloumi, you’ll have to try it once. Halloumi cheese originated from the island of Cyprus and is made traditionally with sheep’s milk and goat’s milk.  Dubbed as the “Grilling Cheese” due to its unique ability to withstand high temperature, halloumi can be grilled, broiled, or pan-fried to a delicious crispy exterior and soft gooey center.  With its chewy and meaty texture, halloumi is one of my favorite cheeses to use in salad.

plate of blood orange halloumi quinoa salad with fork

Quinoa was the perfect base for the blood oranges and halloumi given its fluffy and slightly crunchy texture.  It’s an energy-rich food that adds lots of fiber and protein. To bring everything together, I made a simple olive oil citrus dressing and tossed in some mint leaves from the garden.  For a clean out the fridge kind of dish, this blood orange halloumi quinoa salad was full of flavor and so nutritious.

If you want more citrus salad inspiration, check out these recipes: blood orange and roasted beet salad, burrata blood orange and fennel salad, and seared scallops grapefruit and shaved fennel salad.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 8 votes
plate of blood orange halloumi quinoa salad
Print
Blood orange halloumi quinoa salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This blood orange halloumi quinoa salad was full of flavor and so nutritious.

Course: Salad
Cuisine: Middle Eastern, Vegetarian
Servings: 2 servings
Ingredients
  • 1/2 cup organic quinoa
  • 1 1/2 cup water
  • 4 slices of ¼ inch thick halloumi, more if you like
  • 4 small blood oranges
  • 1/4 cup pomegranate seeds
  • 2 tbsps mint leaves
  • 3 tbsps extra virgin olive oil
  • 2 tbsps freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste
  • 2 tbsps hazelnuts, toasted
Instructions

  1. Add the water and quinoa to a sauce pan and bring it to a boil over medium high heat. Reduce the heat and simmer for about 15 minutes until most of the water has been absorbed. Add more water if needed while cooking.

  2. When the quinoa is ready, the curly grain will have been released from the seed. Drain off any excess water and set aside.

  3. Preheat the over to 350 degrees F. 

  4. Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant.  Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins then roughly chop the nuts.

  5. To cook the halloumi, place a large cast-iron pan or grill pan over high heat. Turn the heat down to medium and add one tablespoon of olive oil into the pan swirling it to coat the bottom evenly. Add the cheese slices into a single layer.  

  6. When the underside is golden brown, about 1 minute, flip the slices and cook on the other side for another minute until golden brown. Remove the cheese slices and place them on a prep plate.

  7. Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.

  8. To make the dressing, in a small bowl, whisk together the remaining olive oil and lemon juice. Season with salt and pepper to taste. Keep in mind that the halloumi will be salty so you don’t need to add as much salt.

  9. When ready to serve, divide the quinoa between two plates. Add the blood orange slices and halloumi slices. Top with pomegranate seeds, chopped hazelnuts, and mint leaves and drizzle the dressing over the salad.

Blood orange and roasted beet salad

by

This blood orange and roasted beet salad is complex in flavor with the sweetness of the beets providing a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges.

ingredients for blood orange and roasted beet salad

And we’re back for meatless Monday! We had planned on posting a recipe every Monday but it’s been challenging with our schedule, the baby’s unpredictable nap times or rather lack of naps, and the weather not cooperating.  We’re aiming for every other Monday for the time being. Today I’m sharing a recipe for a blood orange and roasted beets salad with yogurt, mint, and hazelnut from Athena Calderone’s Cook Beautiful cookbook. The original recipe called for taragon but mine had wilted by the time I got around to making the recipe so I plucked some mint from my garden and threw it in the salad. The switch worked well and I will use mint again.

plate of blood orange and roasted beet salad

Cook Beautiful is one of my favorite cookbooks published this year besides The Lost Kitchen and the Book of Greens, all of which are James Beard Foundation book nominees.  The recipes are divided by the season and the photography is absolutely stunning. Given my obsession with blood orange, it was a no brainer to try this recipe. The sweetness of the beets provided a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges.  It tasted almost like a dessert but the olive oil and dressing tipped the scale right back to the savory side.

plate of blood orange and roasted beet salad

This blood orange and roasted beet salad is a breeze to throw together, and its complex flavor makes it a perfect complement to your heavier mains.  I have made this salad a few times and can’t say I’m tired of it yet. With the first official day of spring arriving tomorrow, I’m going to share a few more citrus recipes before spring goes into full spring and citrus disappears from the farmers market.  

plate of blood orange and roasted beet salad

If you want more salad inspiration, check out these recipes: burrata blood orange and fennel salad, seared scallops grapefruit and shaved fennel salad, watermelon radish carpaccio with arugula salad, and za’atar roasted radishes and lentil salad.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 6 votes
Print
Blood orange and roasted beet salad
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

This blood orange and roasted beet salad is adapted from Cook Beautiful by Athena Calderone

Course: Salad
Cuisine: Vegetarian
Servings: 4 servings
Ingredients
  • 6 medium organic golden beets
  • 2 tbsps extra-virgin olive oil, plus extra for drizzling
  • salt and freshly cracked pepper
  • 1/4 cup hazelnuts
  • 4 blood oranges
  • 1 small shallot, finely chopped
  • 2 tbsps red wine vinegar
  • 1 cup 2% Greek yogurt
  • a few sprigs of mint leaves
Instructions

  1. Preheat the oven to 425°F (220 ̊C)

  2. Place beets in the center of a large piece of foil. Drizzle them with oil and season with salt and pepper.  Tightly seal the foil around the beets to make a packet. Place the packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife,  about 45 minutes to 1 hour, depending on the size of your beets. 

  3. Unwrap the beets and let them cool slightly.  Remove the skin by peeling it off with your fingers or knife.

  4. While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant.

  5. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins then roughly chop the nuts.

  6. Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds.  Set the cut orange slices aside on a prep plate.

  7. To make the dressing, squeeze the juice from half of an orange into a medium bowl.  Add the shallot and vinegar.  Whisk in the olive oil and season with salt and pepper to taste.

  8. Cut the beets into wedges and toss them with some of the dressing,

  9. Just before serving, divide the yogurt among the plates. Arrange the orange slices and beet wedges over the yogurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and garnish with mint leaves.

Burrata blood orange and fennel salad

by

This burrata, blood orange, and fennel salad is vibrant, full of flavor, and delicious.

ingredients

I’ve been on a citrus kick lately.  Grapefruits and oranges take center stage in many salads while Meyer lemons are the heroes in lemon bars, bostocks, this yogurt cake, and that poppy seed cake. With spring fast approaching, I’m trying to enjoy as much of winter’s bounties, especially blood oranges, before the season is over.  I’m excited to share the recipe for a delicious burrata, blood orange, and fennel salad for meatless Monday.

two plates of burrata blood orange and fennel salad

This burrata, blood orange, and fennel salad is inspired by a recipe from Yotam Ottolenghi’s NOPI cookbook.  The original recipe calls for burrata, blood orange, coriander seeds, and lavender oil but lavender flavored food is not my cup of tea.  A quality olive oil is the perfect substitute for the lavender oil.

two plates of burrata blood orange and fennel salad

While burrata is commonly paired with tomatoes, peaches, and figs in the summer, blood orange is the perfect winter substitute.  Burrata is hands down one of my favorite cheeses and I gravitate toward burrata when I want a little fancier salad.  Burrata is a fresh cheese with an outer shell made of pure mozzarella and the softer inside a mixture of mozzarella and cream.   Most supermarkets carry burrata but mozzarella tastes just as delicious if you can’t find burrata.

two plates of burrata blood orange and fennel salad

Three different types of blood oranges, Moro, Tarocco, and Sanguinello were used to bring contrast in color and taste.  Blood oranges have a lovely sweet tart flavor that cuts through the creaminess of burrata wile the fennel slices lend their crispiness and crunch. You don’t need a dressing since the orange juice and olive oil mixed together form a dressing on their own. Sprinkle some salt and freshly ground pepper and you can dive right in.  I love how vibrant, fresh, and delicious this salad is.  This burrata, blood orange, and fennel salad can be a meal on its own for the vegetarian in your family or you can serve it as a starter salad to lighten up the heavier dishes for the omnivore.

two plates of burrata blood orange and fennel salad

If you want more salad inspiration, check out these recipes: seared scallops grapefruit and shaved fennel salad, watermelon radish carpaccio with arugula salad, and za’atar roasted radishes and lentil salad.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.84 from 12 votes
two plates of burrata blood orange and fennel salad
Print
Burrata blood orange and fennel salad
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 

This burrata, blood orange, and fennel salad is vibrant, refreshing, and delicious.

Course: Salad
Cuisine: Vegetarian
Servings: 2 servings
Ingredients
  • 4 blood oranges, use a mixture of Moro, Tarocco, and Sanguinello
  • 1 large fennel bulb, fronds reserved
  • 2 4 oz burrata cheeses
  • 2 tbsps hazelnuts, toasted and roughly chopped
  • 2 tbsps extra virgin olive oil, use the the fruity type
  • salt and freshly ground pepper
Instructions

  1. Preheat the oven to 350 degrees F.

  2. On a baking sheet, toast the hazelnuts for 5 minutes until they’re golden and fragrant. Place the toasted hazelnuts on a kitchen towel and rub them against each other to remove the skins. Roughly chop them.

  3. To make the salad, wash the fennel and discard the tough outer bulb. Reserve some feathery leaves or fennel fronds for garnish.

  4. Cut the bulb in half and use a mandoline to thinly shave the fennel and place in a bowl with cold water.

  5. Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds.

  6. When ready to serve, drain the burrata cheeses and place them on the plate. Add the fennel and orange slices. Top with toasted hazelnuts. Drizzle with extra virgin olive oil and sprinkle with salt and pepper to taste.  Garnish with fennel fronds. Serve immediately.

Seared scallops grapefruit and shaved fennel salad

by

This refreshing salad of seared scallops, grapefruit, shaved fennel, and wild rice is the perfect antidote to the heavy winter meals.

a platter of seared scallops, grapefruit, fennel, and wild rice salad next to a bowl of salad dressing

During the winter I find myself turning on the oven for a lot of roasting and braising meat.  To balance it out, my body craves for lighter meals and refreshing salads.  This seared scallops, grapefruit, shaved fennel, and wild black rice salad is the perfect antidote to the heavier meals of winter.  It only requires four ingredients with very little done to them to create one of the most delicious salads on this blog.  

a platter of seared scallops, grapefruit, fennel, and wild rice salad

The key to this salad is to source in season grapefruit, young fennel, and fresh sea scallops.  Winter is peak season for grapefruits and you can use any varieties you like.  If you can’t find grapefruit, you can substitute  with blood oranges or cara cara and will still have an amazing salad.  With young fennels, you’ll be rewarded with a tender bulb that has a sweet and beautiful anise flavor.  Shaving a fennel bulb into paper-thin slices requires a mandoline but the thin fennel slices add a wonderful crisp to this salad.    

a platter of seared scallops, grapefruit, fennel, and wild rice salad

Ask your fishmonger where the scallops came from and when they’ve been caught.  You want sea scallops that are large, fresh, glossy, and untreated.  Treated scallops means they have been soaked in the phosphate solution that’s often used to preserve and plum them.  I was intimidated by cooking scallops until I tried the technique from Taste and Technique Recipes to Elevate Your Home Cooking by chef Naomi Pomeroy.  The trick to getting perfectly seared scallops is to remove any excess moisture prior to cooking and use a cast iron pan with the right temperature.  If they don’t sizzle the second they hit the pan, they won’t develop that nice golden brown crust.  The sweet and juicy taste of the seared scallops are balanced by the crispness of the fennel, citrus forward flavor of the grapefruit, and nuttiness of the wild black rice.  This seared scallops grapefruit and shaved fennel salad is light, refreshing, and the perfect antidote to winter cooking.

a platter of seared scallops, grapefruit, fennel, and wild rice salad

 

If you want more salad inspiration, check out these recipes: watermelon radish carpaccio with arugula salad, za’atar roasted radishes and lentil salad, and za’atar roasted romanesco steaks with lentils.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4 from 11 votes
a platter of scallops, grapefruit, fennel, and wild rice salad
Print
Seared scallops grapefruit shaved fennel and wild rice salad
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

This seared scallops grapefruit, shaved fennel, and wild black rice salad is light, refreshing, and the perfect antidote to winter cooking. 

Course: Salad
Cuisine: Seafood
Servings: 4 servings
Ingredients
  • 1 young fennel bulb
  • fennel fronds for garnish
  • 2 small red grapefruits
  • 1/2 cup wild black rice
  • 1 pound sushi grade sea scallops
  • 2 tbsps olive oil
  • salt and pepper to taste
Salad dressing
  • 2 tbsps olive oil extra virgin
  • 2 tbsps grapefruit juice
  • 1 tbsp honey
  • 1 tsp mustard
  • salt and pepper to taste
Instructions

  1. To make the salad, wash the fennel and discard the tough outer bulb. Reserve some feathery leaves or fennel fronds for garnish.

  2. Cut the bulb in half and use a mandoline to thinly shave the fennel and place in a bowl with cold water.

  3. Cut a slice off the top and bottom of each grapefruit so they have a flat bottom to sit on.  Use a sharp knife to cut the peel and remove as much of the pith from the grapefruits as you can. Segment the grapefruits into a prep bowl.  Reserve grapefruit juice for dressing.   

  4. To make the dressing, in a sauce bowl, whisk together olive oil, grapefruit juice, mustard, and honey. Season to taste with salt and pepper.

  5. Bring a pot of water to boil over medium high heat, add the rice and cook according to package instructions. Rinse under cold water, drain, then set aside to cool.

  6. Lay the scallops on a paper towel and gently blot to remove any excess moisture.  Season the scallops on both sides with salt and pepper.

  7. Heat a large cast iron pan on medium-high heat until very hot. Add half the olive oil and heat until the surface is rippling but not smoking. Pour off any excess oil leaving only a thin, even film of oil on the pan.

  8. Add half the scallops to the pan and they should audibly sizzle as soon as they hit the pan. Press down firmly with a spatula to ensure even browning. Sear the scallops for a minute and a half until they develop a nice, golden crust.

  9. Flip the scallops and press down again with the spatula and cook for another 45 seconds to a minute, depending on the thickness of the scallops.  

  10. When the scallops are cooked, remove them from heat and set them on a plate. When you cut into the scallop, it should be translucent in the middle.

  11. Repeat the step with the remaining scallops.

  12. When ready to serve, add the rice, drained fennel slices, and segmented grapefruits to a serving platter. Arrange the seared scallops on top.  Garnish with fennel fronds. Drizzle with some of the pan juices and salad dressing.

Recipe Notes

Serve this salad for a casual dinner or serve smaller portions as an elegant starter or first course for six to eight people.

Zaatar roasted romanesco steaks with lentils and tahini dressing

by

A hearty meal of romanesco steaks roasted with za’atar, French lentils, and a tangy yogurt tahini dressing.

three romanesco steaks in roasting tray

Every winter I look forward to the sight of romanesco at the Little Italy farmers market.  If you haven’t seen them, you’re in for a pleasant surprise.  Romanesco belongs to the brassica family along with broccoli, cauliflower, brussels sprouts, kale, and many more vegetables but is hands down the most stunning vegetable I have ever seen.  Their spiky and symmetrical florets are arranged in a logarithmic spiral called fractal nature and set them apart from broccoli and cauliflower.  I love roasting them for a salad, making soup, or throwing them on a crudite platter.  Continuing with our meatless Monday initiative, I’m excited to share a recipe for za’atar roasted romanesco steaks with lentils and a yogurt tahini dressing.  

romanesco salad in a plate and yogurt tahini dressing in a bowl

The romanesco head is sliced lengthwise into “steaks,” seasoned with a delicious Middle Easter herb blend called za’atar, and roasted to perfection.  Za’atar is a mix of spices that include sesame seeds, thyme, oregano, and sumac which imparts a nutty and citrusy taste.  You can make your own za’atar blend or buy premixed ones.  Given how mild the romanesco tastes, I needed a seasoning like za’atar to bring some bold flavor to this dish.  To maximize the flavor of romanesco during the roasting process, lay the steaks in a single layer so they have the chance to caramelize.  I added one of my favorite pulses, French puy lentils, to bring additional protein to the salad and create a complete meal. The whole dish is tied together with a bright and punchy dressing of yogurt and tahini.  After trying these zaatar roasted romanesco steaks, you might never go back to steaming romanesco again!

plate of two romanesco steaks with lentils and pomegranate seeds

If you’re looking for more meatless Monday inspiration, check out these recipes: watermelon radish carpaccio and argula salad or za’atar roasted radishes and lentil salad.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

 

5 from 7 votes
Print
Zaatar roasted romanesco steaks with lentils and tahini dressing
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A hearty meal of za'atar romanesco steaks and lentils served with a tangy yogurt-tahini dressing.

Course: Main Course
Servings: 2 servings
Ingredients
  • 1 romanesco head
  • 1 tbsp za’atar herb
  • 2 cloves of garlic, finely chopped
  • 2 tbsps olive oil extra virgin
  • 1/2 tsp salt
  • 1/4 tsp pepper freshly ground
  • 1 1/2 cups water
  • 1/2 cup French (Puy) lentils
  • 1/4 cup pomegranate seeds
Yogurt tahini dressing
  • 1 tbsp tahini
  • 1/4 cup Greek yogurt
  • 1/4 cup lemon juice freshly sqeezed
  • salt and pepper to taste
Instructions

  1. Preheat the oven to 400 degrees F.

  2. Cut the romanesco into half inch steaks, leaving the stem at the bottom to hold the florets together.

  3. In a bowl, add olive oil, garlic, and za’atar and mix to combine.

  4. Place the romanesco steaks in a single layer on a large tray lined with parchment paper.

  5. Brush both sides with the za’atar mixture and season with salt and pepper.

  6. Bake for 25 minutes, flipping them halfway to ensure even roasting and caramelization.

  7. While the romanesco is roasting, bring a pot of water to a boil over medium-high heat and add the lentils. Decrease the heat to maintain a simmer and cook for 15 minutes.  Once the lentils are tender, drain under cold water, and set aside.

  8. To make the dressing, place the tahini, yogurt, lemon juice, salt, and pepper in a bowl and mix to combine.

  9. When ready to serve, divide the romanesco steaks, lentils, and pomegranate seeds onto salad plates. Drizzle with yogurt tahini dressing.

Recipe Notes

-When picking romanesco, pick firm heads that are heavy for their weight and show no signs of discoloration or sunburn.

-Extra dressing can be kept in a tightly lidded container for up to a week.

Watermelon radish carpaccio and arugula salad

by

Watermelon radish carpaccio and arugula salad with shaved Parmesan cheese, hazelnuts, and a Meyer lemon mustard dressing

plate with watermelon radishes

Happy New Year! I still can’t believe we’re already into the second week of 2018. Do you have any New Year’s resolution? Eating healthier? Traveling more? Saving for retirement? I abandoned the idea of having resolutions a few years ago since I sucked at keeping them. For 2018, I do have a few intentions–being mindful of what I eat, reading actual books, and reconnecting with old friends in person instead of over texts. I purposely kept my list short because anymore than five, I would be setting myself up for failure.

Two watermelon radish halves on plaster surface

After watching What the Health and Cowspiracy on Netflix, Vu and I knew that we couldn’t become full pledged vegans or part time vegetarians but definitely saw the benefits of incorporating more veggies into our lifestyle. For 2018, we’re excited to start a new post series called meatless Monday to share some of our favorite meatless meals with the hope to bring some plant based inspirations to your dinner table. I’m sharing one of my favorite salads that was on regular rotation while I was pregnant for our first post. It’s a simple salad of watermelon radish carpaccio with arugula, shaved Parmesan cheese, toasted hazelnuts, and a simple Meyer lemon mustard dressing.

plate of watermelon radish carpaccio and arugula salad with two forks

Ever since we started gardening a few years ago, watermelon radish became a well loved root vegetable in our garden. We grow them for salad, roasting, and pickling during fall and winter. If you have never seen a watermelon radish, you’ll be delighted by their magenta to rose-red center. The red flesh also packs a lot of antioxidants.

plate of watermelon radish carpaccio and arugula salad on white surface

This salad does require a bit of elbow grease, mainly slicing the radishes paper thin with a mandoline, hence the name carpaccio. If you don’t have a mandoline, a very sharp knife will suffice. Your work will be paid off with a vibrant, light, and nutritious salad. The thinly sliced radishes with their sweet and crisp taste add a nice contrast to the peppery taste of arugula. With its burst of color and tasty flavor, watermelon radishes are a staple in our kitchen.

plate of watermelon radish carpaccio and arugula salad on white surface

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.63 from 8 votes
plate of watermelon radish carpaccio salad on white surface
Print
Watermelon radish carpaccio and arugula salad
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

This watermelon radish carpaccio and arugula salad with shaved Parmesan cheese, hazelnuts, and a Meyer lemon mustard dressing is light and full of flavor.

Course: Salad
Cuisine: Vegetarian
Servings: 2 servings
Ingredients
  • 4 small raw organic watermelon radishes, washed and peeled
  • 2 cups organic baby arugula
  • 2 tbsps hazelnuts, lightly toasted and chopped
  • 1/4 cup Parmesan cheese, shaved
Salad dressing
  • 1/4 cup extra virgin olive oil
  • 2 tbsps freshly squeezed Meyer lemon juice
  • 1 tbsp honey
  • 1 tsp mustard
  • Salt and pepper to taste
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Toast the hazelnuts on a baking sheet for about 5 minutes or until they're golden and fragrant.

  3. Place the toasted nuts on a kitchen towel and rub them against one another until the skins come off.  Roughly chop the nuts.

  4. Slice the watermelon radishes as thinly as possible with a mandoline or a sharp knife.

  5. Arrange the watermelon radishes on a serving plate.

  6. Add the arugula, shaved Parmesan, and toasted hazelnuts.

  7. In a small bowl, whisk together the olive oil, lemon juice, mustard and honey. Season with salt and pepper to taste. Keep in mind that the shaved Parmesan is already salty so go easy on the salt.

  8. When ready to serve, drizzle the dressing over the salad.

Za’atar roasted radishes and lentil salad with tahini dressing

by

Za’atar roasted radishes and lentil salad with tahini dressing

A few weeks ago, we were able to harvest some radishes that we had planted from seeds. One of my favorites is the French radishes with their oblong shape, light pink to red with pretty white tips. I love growing radishes during fall and winter since they germinate quickly and can be harvested within a few weeks of planting. The summer heat in San Diego tends to dry out the soil and turns their texture from crisp to spongy.

 

After four years of growing radishes, we have found many ways to enjoy them. On the day that they’re pulled, we love to dip them in a good French butter and sprinkled with sea salt. They’re perfect as a topping for tartines or shaved thinly and thrown in a salad. With the colder weather, we’ve been roasting them with olive oil and sea salt and let them be the heroes in our salads.

 

Since this salad was meant to be meatless, I wanted to add more flavor to the radishes and mixed in some za’atar with the olive oil. I didn’t cut off the tops given how much more vitamins they have than the roots. Even after roasting, they maintained their vibrancy and looked like little jewels atop the lentils. The whole salad was brought together with a little sweetness and crunch from the pomegranate seeds and a flavorful tahini dressing. This dish is great side for roasted chicken or grilled lamb, or a 7 minute egg if you need protein for a vegetarian meal.

 

Za’atar roasted radishes and lentils with a tahini dressing

1 cup of French style green lentils
6 cups of water
One bunch of mixed radishes, with their tops, washed and halved if large
1 tbsp of zaatar
2 garlic cloves, chopped
2 tbsps of olive oil
Flaky sea salt and freshly ground pepper
½ cup of pomegranate seeds

Tahini dressing

2 tbsps of tahini
2 tbsps of water
¼ cup of fresh lemon juice
¼ cup of olive oil
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper

1. Preheat the oven to 350 degrees F. Place the radishes in a roasting pan. Season with sea salt and pepper.

2. In a small bowl, combine the zaatar, chopped garlic, and olive oil. Drizzle the zaatar mixture over the radishes and roast in the oven for 12-15 minutes or until tender. Remove from the oven and set aside to cool.

3. Cook lentils in a large saucepan of boiling water for 15 minutes or until tender but not mushy. Drain and set aside.

4. To make the tahini dressing, in a small bowl, whisk tahini, water, lemon juice, olive oil, and garlic until well combined and season with salt and pepper to taste. This dressing can be refrigerated up to a week if you want to make it ahead of time.

5. When ready to serve, transfer the lentils to a serving platter, top with roasted radishes, pomegranate, and drizzle the tahini dressing over the top.

Tomato fig peach prosciutto and burrata salad

by

People always ask what my favorite season is and I find it quite hard to pick one. Each season brings its beautiful fruits and vegetables but summer would be my favorite. Summer arrives with its glorious stone fruits, cherries, berries, melons, figs, tomatoes, avocado, zucchini, squash, and their beautiful blossoms. I find myself eating even more salads, churning a lot of ice cream, and turning on my oven as often as winter to turn those beautiful fruits and vegetables into delicious tarts, pies, and cakes. Summer is also the perfect time for indulging in lazy afternoons and gathering with friends over delicious meals that go into the wee hours of the morning. Speaking of gatherings, today we’re sharing our favorite summer salad that is often served at dinner parties. The heroes behind this salad are sweet summer fruits–heirloom tomatoes, figs, and peaches–which provide a nice contrast to the creaminess of burrata and saltiness of prosciutto. 

 

It’s an effortless salad that can be thrown together in a few minutes but requires hunting for the best ingredients at your local farmers markets the day before. Your guests will love this salad and don’t be surprised if it becomes your favorite summer salad.





Tomato, fig, peach, prosciutto, and burrata salad
8 ripe figs (Black Mission figs, Brown Turkey figs, or your favorite), torn in half
2 heirloom tomatoes, thinly sliced
1 cup of cherry tomatoes, halved if big
2 peaches, ripe but firm, thinly sliced
1-2 whole burrata
8 slices of prosciutto
¼ cup of basil leaves


For the salad dressing
1 tbsp of raw honey
2 tbsps of good quality olive oil
1 tbsp of balsamic vinegar
Salt and freshly ground pepper to taste

1. In a small sauce bowl, whisk the ingredients for the salad dressing together and set aside. Keep in mind that the cheese and prosciutto are slightly salty.

2. Arrange the salad ingredients on a serving platter. Garnish with basil leaves.

3. Drizzle the dressing over the salad and serve immediately.