Roasted Green Bean and Arugula Salad with Cherry Vinaigrette

Still picking those last-of-the-season cherries? Think past dessert and try this vinaigrette instead. They add just the right amount of sweetness to the smokiness of the roasted green beans (which, by the way, are also great on the grill).


Roasted Green Bean and Arugula Salad with Cherry Vinaigrette

For the vinaigrette:
2/3 cup pitted cherries
Juice from 1/2 a lemon
Zest from 1 small orange
3 tablespoons extra-virgin olive oil
1 to 2 teaspoons agave nectar
1/4 teaspoon garlic powder
Fine sea or Himalayan salt to taste
Fresh ground pepper to taste

For the green beans: 
1 pound green beans, trimmed and cut in half
2 teaspoons extra-virgin olive oil
1/4 teaspoon garlic powder
Sprinkle fine sea or Himalayan salt
Sprinkle of fresh ground pepper

For the salad:
12 ounces baby arugula
1/2 medium red onion, thinly sliced
3 tablespoons hemp seeds

To prepare the vinaigrette, put all the ingredients in a blender or food processor and whizz until smooth. Add additional agave nectar if you’d like it sweeter. Refrigerate until needed.

For the green beans, preheat the oven to 425 degrees F. Put the  green beans on a baking sheet and toss with the olive oil. Sprinkle with the garlic powder, salt and pepper. Bake for about 15 minutes, stirring halfway, until the green beans begin to brown and becoming tender. Remove from the oven and set aside.

Put the arugula and onion in a large serving bowl. Toss with the green beans. Add the vinaigrette — you may not use it all, just use how much you’d like. Taste for seasonings then sprinkle with hemp seeds. Serve at room temperature.

salad 3


Raw Beet Salad with Ginger and Pistachios

Beets — ever had them raw? They’re a match made in food heaven with bright orange, pungent ginger, and salty roasted pistachios. This is excellent as a salad, but great as a slaw on sandwiches, too.


Raw Beet Salad with Ginger and Pistachios

5 medium beets, peeled and grated
2 inches fresh ginger, peeled (about the size of your thumb)
1 small shallot, peeled and cut in half
Juice from 1/2 an orange
3 tablespoons extra-virgin olive oil
1 lemon, cut in half
Sea salt to taste
5 ounces mixed greens or arugula
1/3 cup shelled, dry-roasted pistachios, roughly chopped

To grate the beets, use a box grater or the attachment on your food processor.

Place the ginger, half of the shallot, the orange juice, olive oil, juice from half the lemon and a sprinkle of salt into a heavy duty food processor. Process until smooth. Taste for seasonings, adding additional shallot, lemon juice and salt if necessary. I love using a whole shallot, but for some it may be too strong.

Toss the mixture with the beets. Refrigerate for at least 2 hours.

Before serving, sample the mixture again for taste, adding more lemon or salt if necessary. Either toss the mixture with the greens or place the greens in a serving bowl and top with the beet mixture. Sprinkle with pistachios. Serve immediately.