636K views · 7.3K reactions | SWEETS & BEETS SALAD WITH LEMON-FETA DRESSING! The perfect winter salad 🤤 • For the sweet potatoes and beets: ¾ lb. beets, trimmed/peeled/sliced into 6 pieces 2 medium sweet potatoes, peeled, halved then sliced into thirds 3 tbsp olive oil, divided 1 tsp salt, divided 1 tsp paprika 1 tsp dried thyme • For the dressing: ½ cup feta cheese 2 tbsp olive oil 1 tbsp lemon juice 1/2 tbsp honey 1 tsp lemon zest Fresh black pepper to taste • For the salad: 1 15-oz can white beans 1/2 cup chopped cilantro 1/2 cup chopped parsley 1/2 cup sunflower seeds • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper. 2️⃣Add the sweet potatoes and beets to the sheet pan, placing them on separate sides. Drizzle with the olive oil then season with the salt, paprika and thyme. Toss each veggie separately then place in the oven for 35-40 minutes, until tender. 3️⃣While they roast, make the dressing. Add the feta, olive oil, lemon juice, honey, lemon zest and pepper to a small bowl. Mix to combine and set aside. 4️⃣Make the salad. Add the veggies, white beans, cilantro, parsley, sunflower seeds and dressing to a medium bowl. Toss to combine. • #vegetarian #quickmeals #wholefoodsmarket #easyrecipes #recipeoftheday #sweetpotatoes #beets #tastemade #saladrecipe #salad #inseason #inthekitchen #igreels #veggielover #vegetarian #cookfromscratch #makeitdelicious #mealprepping #justeatrealfood #glutenfreefood #goodmoodfood #glutenfreerecipe #f52grams #sidedish #2024season #UnitedStates | Healthy recipes | Healthy recipes · Original audio
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855K views · 15K reactions | CRISPY BRUSSELS & CHICKPEA SALAD WITH CREAMY CASHEW WHIP! Legit, so so satisfying 🙏 • For the brussels: 1 1/2 lb brussels, trimmed/halved 5 tbsp olive oil, divided 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika 1 tbsp maple syrup • For the chickpeas: 1 15 oz can chickpeas, rinsed and drained 1 tbsp olive oil 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika • For the cashew whip: 1 cup raw cashews 5 tbsp boiling water 1 tsp maple syrup 1/2 tsp lemon juice 1/4 tsp salt 1/4 tsp garlic powder 1/2 tsp cumin 1/4 tsp pepper • For serving: 1/2 cup halved grapes Chopped parsley, optional Pepper, optional • 1️⃣Preheat oven to 450. Place a sheet pan in the oven while it preheats.2️⃣Make the chickpeas. Add the dried chickpeas to a separate sheet pan and dry roast them for 8 minutes, then remove from the oven and add the oil and spices. Toss to coat and roast another 8-10 minutes. 3️⃣Add the halved brussels sprouts, olive oil, salt, garlic powder, paprika & maple syrup to a bowl. Toss to coat. Remove the sheet pan from the oven & add the remaining olive oil to the pan, then the brussels sprouts face down. Place in the oven for 30 minutes, flipping halfway. 4️⃣While the brussels roast, make the cashew whip. Add all ingredients to a high speed blender and blend until smooth. 5️⃣Assemble the dish. Spread the cashew whip onto a plate, top with the brussels, the grapes and the chickpeas. 6️⃣Top with chopped parsley and pepper, if using. • #mealprepping #nofoodwaste #buzzfeast #brusselssprouts #veggielover #vegetarian #veggiedish #cookfromscratch #comfortfood #lowcarbrecipe #justeatrealfood #healthycooking #healthynewyear #huffpostetaste #goodmoodfood #glutenfreefood #f52grams #dinnerideas #sidedish #saladrecipe #appetizer #easyrecipes #wholefoodsmarket #igreels #inthekitchen #tastemade | Caitlin Greene | Caitlin Greene · Original audio
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62K views · 1.1K reactions | SMASHED BEETS WITH SCALLION, DILL & HORSERADISH CREAM! Clearly I enjoy smashed veggies and the flavors of this one is a must! It can also be made dairy-free very easily! • • For the beets: 1.5-2 lbs fresh beets, ends removed 3 tbsp olive oil, divided 1/2 tsp salt 1/2 tsp pepper 6 thyme sprigs For the spread: 1/4 cup cream cheese 6 tbsp Greek yogurt 1 tbsp horseradish 2 tsp lemon juice 1 tsp maple syrup Dash Worcestershire sauce 1/2 tsp cumin 1/2 tsp dried dill Salt Pepper 2 tbsp chopped scallions • For serving and toppings: Handful Arugula 3 tbsp chopped nuts Chopped scallions Lemon Zest Maple syrup/honey Black pepper Parmesan cheese • • 1️⃣Preheat the oven to 420. Line a sheet pan with parchment paper and set aside. 2️⃣Bring a large pot of water to a boil, add the beets and cook for about 40 minutes, until tender. Drain the water then use a spoon to peel away the beet skins. 4️⃣Add the beets to the sheet pan, add two tablespoons of the oil, salt and pepper. *Note: if using two colors of beets, separate them on the sheet pan and smash separately.* 5️⃣Use a large flat bottomed bowl to gently smash the beets until flattened into small pieces. Drizzle the tops with the remaining oil, and season the tops with salt and pepper. Add the thyme spread out onto the beets, and place in the oven for 30-35 minutes until crisp, flipping halfway. 6️⃣Next, make the spread. Add the yogurt, cream cheese, horseradish, lemon juice, maple syrup, Worcestershire, cumin, dill, salt and pepper to taste and scallions to a small bowl. Whisk to combine. 7️⃣Remove the beets from the oven, discard thyme stems, then serve the spread on a plate. Top with the arugula, beets, Brazil nuts, scallions, lemon zest, maple syrup, black pepper and Parmesan cheese. • • #vegetarian #cookfromscratch #tastemade #glutenfreefood #goodmoodfood #mealprep #beets #vegetarian #veggielover #vegan #healthycooking #healthyrecipe #f52grams #sidedish #saladrecipe #appetizers #inthekitchen #holidayrecipe #igreels #tastemade #recipeoftheday #easyrecipes #wholefoodsmarket | Caitlin Latessa-Greene | Caitlin Latessa-Greene · Original audio
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