New Potato and Golden Beet Salad

Oh, beets, how I love you. If you are in tune with the culinary world, you would know that beets are the new thing.  They are all over restaurant menus, and people are gobbling them up at exorbitant prices.  On our last vacation in Chicago, I must have had at least 3 beet salads -all perfect in their own way.  This is an easy simple recipe that is a new take on traditional potato salad – combining beets and potatoes, along with typical flavors of the middle east. Although this may not be a roasted beet salad drizzled with some fancy vinaigrette and topped with toasted hazelnuts, it is simple, nutritious, and pretty darn good.

New Potato and Golden Beet Salad
Prep/Cook Time: 35 minutes
Chill Time: 1 hour

3 beets – yellow, red or a combination
3 potatoes
1/2 red onion, thinly sliced/shaved
1/3 cup parsley, chopped
1/4 cup lemon juice
3 tsp olive oil
salt
black pepper

(1) Remove the greens from the beets. In a small pot, boil the beets (as a whole) for approximately 20- 30 minutes – until fork tender.  In a separate pot, boil the potatoes for approximately 20 – 30 minutes, until fork tender.  You could presumably put these in the same pot, but the red beets will stain the potatoes red.  The yellow beets don’t change the color of the water as much.
(2) Rinse the cooked beets and potatoes with water, and peel.
(3) Cut the potatoes and beets into very thin slices.
(4) In a large bowl, toss with the parsley, red onion, lemon juice, and olive oil.  Use salt and pepper to taste.
(5) Chill for at least one hour in the refrigerator.  The flavors intensify the longer it stays in the refrigerator.  Enjoy!

Spiced Butternut Squash Summer Salad (Salatat Maftoul)

The first time I had maftoul (sold in the U.S. as “israeli couscous”), I couldnt have been more happy.  I am not a fan of regular couscous, particularly because of the texture.  However, maftoul is actually small bits of pasta that can be used instead of couscous.  It has a nice soft bite to it, and it is amazing.  It is almost like an Arab orzo.  In the Arab world, maftoul is usually served as a side with lots of spices, and sometimes with tomato sauce, and often times with chicken.  However, I decided to make a light summer salad that combines both savory and sweet ingredients. It is great served chilled, and the flavors intensify in the refrigerator.  This recipe can also easily be vegetarian by substituting the chicken broth for your favorite vegetable broth. 

Spiced Butternut Squash Summer Salad
Prep Time: 20 minutes
Cook Time: 30 minutes

3 cups of maftoul (“israeli couscous”)
4 cups of chicken broth (or vegetable broth)
3 cups of diced butternut squash (approx. 1 whole butternut squash)
1 tsp curry powder
1/4 tsp garam masala
1/4 cup dried cranberries, roughly chopped
1/4 cup currants
1/4 toasted pine nuts
salt and pepper

(1) In a pot, combine the maftoul with 3 1/2 cups of chicken broth. Bring to a boil to cook the maftoul. Add a pinch of salt if the broth is low sodium. Once cooked, set aside.
(2) Prepare the other ingredients (i.e. chop the butternut squash, toast the pine nuts, etc.) while your maftoul is cooking.
(3) In a large saucepan, heat 2 tbsp of olive oil.  Add the diced butternut squash, curry, and garam masala. Add the remaining 1/2 cup of chicken broth.  Add a pinch of salt and pepper.  Saute and mix well. 
(4) Once the butternut squash is soft, add the cooked maftoul, cranberries, currants, and pine nuts.  Mix well. Remove from heat.
(5)  Once the salad has cooled, place in the refigerator for at least 2 hours.  Serve chilled.  Top with freshly toasted pine nuts or almonds, as desired.

Cannellini Bean and Lentil Salad

I have been feeling under the weather and not up for eating, let alone cooking, anything fancy.   This is a simple side salad that will fill you up and give you an energy boost.   Out of sheer laziness, I bought a package of pre-cooked steamed lentils from Trader Joe’s (in the refrigerator section).  However, you could easily cook 2 cups of lentils for this recipe.  Just be sure that the lentils have cooled before you assemble the salad.

Cannellini Bean and Lentil Salad
Prep Time: 15 minutes
Serves: 6

1 package of Trader Joe pre-cooked steamed lentils
2 cans of cannellini beans, drained and rinsed
1 roma tomato, diced
1/2 english cucumber, diced
2 tbsp chopped fresh parsley
2 tsp cumin powder
2 tbsp white vinegar (start with less, and add to taste)
1/4 lemon juice (start with less, and add to taste)
1/2 tsp salt
Sprinkle of olive oil

(1) In a large bowl, combine all ingredients. Enjoy!

Chilled Chickpea and Fava Bean Salad

This salad is light, flavorful, and always a huge hit at brunch parties. It contains classic egyptian flavors of cumin, lemon and garlic. The leftovers also are wonderful, as the flavors continue to marinate overnight.  I actually took this picture myself, and am quite proud of it!

CHILLED CHICKPEA AND FAVA BEAN SALAD

Prep Time: 30 min
Total Time: 1 hr 30 min
Serves: 6

1 12-oz can of chick peas, drained
1 12-oz can of whole fava beans, drained
2 roma tomatoes, diced
1 small english cucumber, diced
1 small red onion, diced
1 lemon, juiced
3 tbsp parsley, chopped
2 tsp olive oil
2 tsp salt (or to taste)
1 tsp cumin

(1) Drain cans of chick peas and fava beans. Rinse well.  Add to a large mixing bowl.
(2) Add diced tomatoes, cucumber and red onion.
(3) Add cumin, salt and olive oil. Add lemon slowly to taste. toss with the chopped parsley.
(4) Refrigerate for one hour to enhance flavors

Fattoush

Another pet peeve of mine is fattoush made with dried pita bread. The best part is the fried crunchy bread! If it is dried, it gets soggy very quickly, and leads to an unappetizing texture in your mouth. If you are concerned about fat, then trim back on the olive oil in the dressing and then pat yourself on the back for eating a salad! (btw, this is not my picture – just one I found on google)

Fattoush Salad

1 large loaf of thin pita bread
Olive Oil

Salad:
1/2 english cucumber, Diced
4 roma tomatoes, Diced
1 green pepper, Chopped
6 radishes, Thinly Sliced
1/2 small red onion, diced
1 head of romaine lettuce, Chopped

Dressing:
1 cup olive oil
1/2 cup lemon juice
1/2 tsp dried mint
1/2 tsp salt
1 tsp sumac
1/8 tsp garlic powder
1 tsp zaatar spices

1. Use cooking shears to cut the loaf of pita bread into small rectangular pieces.
2. In a small frying pan, heat oil on high heat. Once oil is hot, reduce heat from high and add pieces of pita bread. Fry pieces in small batches, and do not overcrowd the pan. Turn once. Remove once golden brown and crisp. Set aside.
3. In a small bowl, combine the cucumber, tomatoes, radishes, green pepper, and Lettuce.
4. Combine the dressing ingredients in a small bowl.  Whisk well before putting on top of the salad.
5. Garnish with pita chips and toss lightly before serving. Serve immediately. Enjoy!