Oven Roasted Beet Salad

Don’t redecorate the kitchen or waste another piece of foil to cook your beets! Simply throw them whole in a Dutch oven, to concentrate and seal in their sweet and earthy flavor, then easily turn them into this nutrition-packed, scrumptious Oven Roasted Beet Salad!

Don't waste another piece of foil to roast your beets in the oven! Simply throw them whole in a Dutch oven, to concentrate and seal in their sweet and earthy flavor, then easily turn them into this nutrition-packed, scrumptious Oven Roasted Beet Salad!

Beets = crazy good stuff, right? Right! They’re so sweet and juicy and have this super delicious and very distinct earthy flavor that keeps you coming back for more. And best of all is they’re just as good for your body as they are for your taste buds.

Their one serious drawback though is that they’re not much fun when comes the time to cook them. The sweet, earthy and delicious little buggers are worse than tomato sauce if you boil them on the stove top. No matter what you do, they splatter all over the place and quickly turn your entire kitchen all kinds of shades of pink!

Luckily, there’s a very easy solution to that problem: take things down into the oven! You could wrap the beets in aluminium foil and bake them just like you would potatoes, but then you’d end up wasting a whole bunch of precious aluminium foil. I’ve an even easier option for you: just grab your beets and shove them into a Dutch oven, then grab a magazine and read while they are happily roasting away, entirely mess — and waste — free!

No fuss, no mess, no waste… and you’ll get the best tasting beets you will have ever eaten. And when all is said and done, you can choose to eat your beets as is, or just as easily turn them into this crazy delicious Oven Roasted Beet Salad.

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White Bean Pomegranate Salad with Tangy Mustard Dressing – What The Health Book Giveaway

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won’t want to stop eating it!

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Well, that’s it: I’m taking the plunge! At the beginning of this year, I’ve made a commitment to myself, which I am now making official by telling you all: I’ve finally decided to drastically reduce my consumption of meat and other animal products and transition to a plant-based diet.

This may sound kinda weird, coming from the mouth of someone who just only a few years ago, was signing high and loud the praises of the paleo diet!

Oh well. Only fools never change their mind, they say. Right? Right. And if that’s true, then I must be a crazy wise woman, cuz my mind, I must’ve changed like a million times since I started this quest to a healthier me.

My reasons for making the switch are extremely selfless… Of course, I care about my own health, but mostly, I care about that of our mother Earth. And I care about the animals, too. Switching to a plant-based lifestyle is the fastest, most efficient way to reduce my environmental footprint, which is something I’m really wanting to do. And also, I’m having a real hard time dealing with the thought of an animal having to suffer and ultimately give up its life in order for me to feed my body. This much has always bothered me.

And recently, it started haunting me more and more. I can’t keep my hand in the sand anymore.

Funny enough, not long after I’d made the decision to transition to a plant-based diet, I was offered a review copy of What the Health, a book based on the ground breaking documentary which you’ve most probably heard about, if not watched already (and if you haven’t, you totally should!).

Of course, I accepted it with an immense pleasure! And reading it has helped me greatly in reinforcing my decision.

What The Health Book Cover

What the Health takes you on a science-based tour to help you better understand and see more clearly the dangers brought to our health by consuming animal products on a regular basis – and what happens when you stop and adopt a plant-based diet.

This book is an urgent call to change the way we feed our bodies, while exposing the lies and deceptions used by the food industries and big corporations to confuse the public and keep the people chronically — and profitably — ill.

If you’ve been hoping to change the way you eat, or even considering it, then What the Health is totally for you, and will definitely help you claim back your health and longevity.

It’s even got a recipe section which offers 50 delicious plant-based recipes to help you get started and feel your best!

As you probably guessed, the following salad recipe was taken straight from the book. I rarely follow a recipe to the T but this time I did, and let me tell you, it won’t be the last! This salad is so crazy delicious, I just wanted to keep on eating it. Good thing I had to share cuz I would’ve eaten the whole batch!

I know for sure that I’ll be trying more recipes from that book…

If you want in on that, don’t miss your chance to win on your own copy of the book! Be sure to put your name in the draw at the very end of the post.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Like the majority of salad recipes, this one is pretty straight forward and easy to put together: simply combine all the ingredients for the salad in a large mixing bowl.

In this case, we’re talking: 

  • 8 cups of romaine lettuce (I used half romaine lettuce, half baby kale leaves)
  • 6 to 8 tangerines (I used 6)
  • 2 small avocados
  • 1 cup of pomegranate arils
  • 1-1/2 to 2 cups of cooked lentils, or a 16oz can of cannellini beans, drained and rinsed (as you can see, I chose to go with the white beans option) 
  • 1/2 cup of chopped pecans

Interestingly, this salad is called Winter Lentil Pomegranate Salad in the book. Since I opted to go with their suggestion of using white beans instead of lentils, I thought it would make sense to also rename the dish… 

Tangy Mustard Dressing

Now to make the dressing: combine the handful of ingredients that are needed in a high-speed blender and process on high until the desired consistency is reached.

Here’s what you’ll need: 

  • 1/2 cup of cashews (the recipe doesn’t specify what kind; I used dry roasted, unsalted organic cashews)
  • 1/2 cup water
  • 2 tsp spicy brown mustard (I couldn’t find that, so I used extra hot organic Dijon mustard) 
  • 1 tsp apple cider vinegar
  • pinch of salt and pepper

I was a bit skeptical at first that such a small handful of ingredients would turn into a truly interesting dressing, but honestly, this works! That totally makes for a super creamy and surprisingly tasty salad dressing! Man is this thing good… In fact, I strongly suggest that you make a double batch and keep some in the fridge, where it’ll stay good for up to several days.

The only thing is I don’t believe you would get such good results if using a regular blender; the final product would not be nearly as smooth and creamy. If all you had was a regular blender, consider soaking your cashews in the 1/2 cup of water for about a half hour before making the dressing.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

That’s it! You are now ready to serve your salad; all that’s left to do is give all those ingredients a gentle toss, to combine and distribute everything evenly.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Drizzle as much or as little of that delicious creamy Tangy Mustard Dressing all over your salad… and ENJOY!

And don’t forget: if you’re interested in getting your hands on your very own copy of What The Health – A book based on the groundbreaking documentary, enter your name below for your chance to win! 

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

If you’ve tried this recipe, or any other recipe on the blog, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOKINSTAGRAM and TWITTER for more delicious, healthy recipes!

White Bean Pomegranate Salad with Tangy Mustard Dressing

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won’t want to stop eating it!

For the salad

  • 8 cups chopped romaine lettuce
  • 6 to 8 tangerines (peeled and chopped)
  • 2 small avocados (peeled, pitted and chopped)
  • 1 cup pomegranate arils
  • 1-1/2 to 2 cups cooked lentils ((or one 16-oz can cannellini beans drained and rinsed))
  • 1/2 cup chopped pecans

For the tangy mustard dressing

  • 1/2 cup cashews
  • 1/2 cup water
  • 1 tsp apple cider vinegar
  • 2 tsp spicy brown mustard
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  1. Combine all the ingredients for the dressing in a high speed blender and process until the desired consistency is reached. 

  2. In a large bowl, combine the lettuce, tangerines, avocados, pomegranate arils, lentils, and pecans. Drizzle with the dressing to taste.
  3. Serve, and enjoy!

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Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds

This Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds is so pretty and tasty, it’ll have no trouble finding a spot on your Christmas menu. But really, don’t go saving it just for the occasion: it’s just as spectacular any other day of the year!

This Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds is so pretty and tasty, it'll have no trouble finding a spot on your Christmas menu... but really, no need to save it for the occasion: it's just as spectacular any other day of the year!

You know how I love me a good salad, right? In fact, salads are something that I tend to eat with practically every meal, regardless of the season… or the occasion, for that matter!

Even on Christmas, I like to have some kind of salad on the table. Of course, I like to dress it up for the occasion, though! Like this beauty, right here, for instance. It looks so pretty with all its jewel-like colors, its beautiful reds and vibrant greens, I’m sure you’d have no problem fitting it into your Christmas menu, even if your guests or family members weren’t really into eating “rabbit food” on the big day.

You can make this one a few hours ahead of time, and it comes together in mere minutes, really, providing that you have leftover quinoa in your fridge. If you don’t, simply take a few minutes the previous day to cook a cup of dry quinoa and then leave that in the fridge to cool until the next day.

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Pan Roasted Brussels Sprouts with Water Chestnuts and Pomegranate Seeds

If you are looking for a festive and delicious yet super healthy side dish this Christmas, look no further! These Pan Roasted Brussels Sprouts with Water Chestnuts and Pomegranate Seeds are sure to be a hit!

Looking for a festive and delicious yet super healthy side dish this Christmas? Look no further! These Pan Roasted Brussels Sprouts with Water Chestnuts and Pomegranate Seeds are sure to be a hit!

While this is totally not a classic Christmas recipe that you should ultimately reserve for your Holiday menu — as in: it would be equally delicious any time of year, really, providing that you can get your hands on the pomegranate — you have to admit that with its gorgeous jewel-like colors that fit the theme perfectly well, this Pan Roasted Brussels Sprouts dish would look absolutely spectacular on your table this Christmas!

And in case you are wondering, I can totally attest to the fact that it tastes just as fantastic as it looks. It has just as much flavors and textures to offer as it has colors! And they all complement each other perfectly well. You’re looking at a total multi-sensory party happening right here! What’s even more to love about it is that it is crazy easy to make and can even be made in advance, if you don’t mind eating it on the colder side. Simply take it out of the fridge a few hours before serving so it has a chance to get back up in temperature a little…

Just one word of advice, though, before you run to the store – or kitchen – to make it. Yes, there is pure vanilla extract in that dressing. By all means, do not leave it out: it makes a WORLD of difference in the overall flavor profile of the dish!

Seriously, this would be a Brussels sprouts dish that even the kids will go for! I say you should totally give it a try!

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Maple Cinnamon Whipped Butternut Squash

This Maple Cinnamon Whipped Butternut Squash is absolutely perfect as a side for Thanksgiving, but it’s so good, it will totally make you want to give thanks year round!

This Maple Cinnamon Whipped Butternut Squash is absolutely perfect as a side for Thanksgiving, but it's so good, it will totally make you want to give thanks year round!

I know I’ve been loving on Butternut Squash A LOT lately and as a result, I have been showering you with all kinds of (if not exclusively) butternut squash recipes for the past few weeks. 

Well, the good news is I’m leaving for Mexico this morning, so I might have a drastic change of heart when I return and [finally] start eating something else. But then again, I’ve been having visions of a butternut squash pie for the last few days, so this might still very well happen upon my return… but then I’ll be moving on after that one, I promise! 

In the meantime, I say you should totally give this Maple Cinnamon Whipped Butternut Squash a try, especially if you happen to still have room to play on your Thanksgiving menu!

It’s a nice change from the more traditional whipped sweet potatoes, but frankly, I find that the squash version tastes even better: it’s silky and crunchy, it’s sweet, salty and buttery, it’s perfectly spiced and totally addictive! 

Best part is, I made this one crazy easy to make, too. ‘Cuz you probably have better things to do than slaving away over a hot stove…


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Broccoli and Mushroom Quinoa

Delicious warm or cold, this Broccoli and Mushroom Quinoa makes for a delicious accompaniment to just about any meal… or, add a little bit of protein to instantly turn it into a complete meal!

Delicious warm or cold, this Broccoli and Mushroom Quinoa makes for a delicious accompaniment to just about any meal... or, add a little bit of protein to instantly turn it into a complete meal!

Here’s a quick and easy quinoa recipe that the whole family will love and that I think you’ll want to add to your regular menu rotation! Cuz not only is it super easy to make, it also happens to be crazy tasty, highly nutritious, and extremely versatile, too! 

Indeed, you could very well choose to eat it as a side dish   it’ll go good with just about anything  or add some kind of protein to it and enjoy it as a complete meal! 

What’s more, it’s equally delicious served warm just as soon as it’s ready 
 or chilled, right out of the ice box. Very convenient if you need to grab lunch quickly on your way to the office!

Of course, this also means that it can very well be made ahead of time, if necessary. And then you get to choose whether to reheat it, or eat it as is… 

How’s that, for options, eh? Can you say versatile?


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