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Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas (Gluten Free)

This beet and goat cheese salad is a delicious side dish any beet lover will enjoy! The beets are tossed with goat cheese, U.S.-grown wild rice, chickpeas, and a zippy lemon vinaigrette. 

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Beets are definitely a polarizing food. You either love them or you hate them. But if you love them, you know how TASTY beets are when paired with tangy goat cheese. It’s one of my all time favorite food combinations!

You guys know how much I love my grain salads, and this one really tops my list. It features U.S.-grown wild rice, chickpeas, in addition to beets and goat cheese. Wild rice is a new ingredient for me, and I can already think of a million other ways I want to use this grain!

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Why choose U.S.-grown rice?

Did you know the United States produces 18 billion pounds of rice per year? Neither did I! U.S.-grown rice is also extremely high quality. I recently had the pleasure of traveling to Ralston Family Farm in Little Rock, Arkansas to experience rice growing and learned about it firsthand! 

During our trip, we got to tour the entire rice farm, from field, to storage, to milling, to packaging. They have a beautiful modern kitchen at the farm, where we were treated to a multi-course rice tasting, plus a delicious lunch prepared by chef Matthew Bell. We even learned how to make sushi, using antioxidant-rich purple rice! It was such a fun trip, and I am so grateful to have had the opportunity.

Here are some cool facts I learned:

  • Arkansas is the nation’s largest rice producer.
  • Rice is a very sustainable crop to grow. At Ralston Family Farm, they flood the rice fields with water from the Arkansas river. Once they are done, the water goes right back into the river, in a purified state.
  • Some varieties of rice are high in antioxidants, like red rice and purple rice. 
  • Rice takes about 100 days to grow between the day it is planted and when it is harvested.
Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Main ingredients in this roasted beet and goat cheese salad

This salad contains so many wholesome, real food ingredients. You’ll load up your plate with plenty of fiber, plant-based protein, and antioxidants with this on your menu!

  • Red and golden beets
  • U.S.-grown Wild rice
  • Chickpeas
  • Goat cheese
  • Olive oil
  • Lemon juice
  • Parsley 
  • Garlic 
Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet
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Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas (Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: serves 6 1x
  • Category: side dish

Description

This beet and goat cheese salad is a delicious side dish any beet lover will enjoy! The beets are tossed with goat cheese, U.S.-grown wild rice, chickpeas, and a zippy lemon vinaigrette.


Scale

Ingredients

  • 2.5 lb red and golden beets
  • 1 cup U.S.-grown wild rice
  • 1 can low sodium chickpeas, drained and rinsed
  • ½ cup parsley, chopped
  • 1/3 cup goat cheese crumbles
  • Salt
  • Pepper

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped parsley
  • 1 clove garlic, minced
  • 3 tbsp olive oil

Instructions

  1. Preheat oven to 450 degrees F. Spray a covered baking dish with olive oil cooking spray.
  2. Wash and scrub beets and add them to the prepared baking dish. Sprinkle with a little salt and cover. *Alternatively, you can wrap each beet in tin foil and place on a baking sheet, if you don’t have a covered baking dish.
  3. Roast beets for 45 minutes – 1.5 hours, rotating them every 20 minutes so they cook evenly. Beets will be done cooking when fork tender.
  4. Once beets are cool enough to handle, use your hands to squeeze off the skin under cool running water. Chop into 1 inch cubes.
  5. While the beets roast, cook the wild rice according to package instructions. I used a rice cooker on the brown rice setting, and it took about an hour.
  6. Prepare the dressing. Whisk together lemon juice, apple cider vinegar, honey, mustard, parsley, and garlic. Slowly drizzle in olive oil while continuing to whisk until well combined.
  7. Combine roasted beets, wild rice, chickpeas, parsley, and goat cheese in a large mixing bowl. Pour in dressing and toss until everything is well coated. Add salt and pepper to taste.


Notes

  • Try to choose similar sized beets for even cooking. The smaller they are, the faster they will cook.
  • This salad tastes good cold and holds up well as leftovers.
  • Store in the fridge for up to 5 days in an airtight container.

Keywords: beet and goat cheese salad, beets, wild rice, gluten free, U.S.-grown rice, goat cheese, chickpeas

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Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Disclosure: Thank you USA Rice and The Feedfeed  for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

The Best Summer Peach Salad (Gluten Free)

This delicious, easy peach salad combines all the best flavors of summer! Make it tonight for a dinner side everybody will love.

Peach salad bowl surrounded by ingredients - Daisybeet

I’ve made this peach salad like five times this summer, so it’s about time I shared the recipe with you all! I love this salad for so many reasons. It’s easy to make, filled with the best summer produce, and just tastes so fresh!

I love adding in-season fruit to salads. The sweet flavor is a great contrast to the savory, tangy, and acidic flavor profiles you usually get in a salad. I love to use apples in the fall, pears in the winter, and strawberries and peaches in the summertime.

Summer peach salad - Daisybeet

Tips for making this summer peach salad

  • Choose the best quality produce you can find. The amazing flavor in this salad comes from the freshest, in season produce. If you can get to a farmer’s market, pick up your produce there! Otherwise, look for locally sources tomatoes, peaches, and corn in your grocery store.
  • Don’t use overripe peaches. You want to use peaches that are ripe enough for flavor, but not SO ripe that they don’t hold their shape when sliced.
  • Thoroughly toss the salad in dressing. This salad tastes best when you toss it well with the dressing. That way, the goat cheese disperses and coats the peaches and vegetables in it’s creaminess.
  • Experiment with different greens. I think peppery arugula is the perfect base for this peach salad, but feel free to try other greens! I recommend a softer green, like baby spinach or spring mix.
  • Serve immediately. This recipe is best served right when you prepare it. The greens will become wilted if you save it overnight, after the salad has been dressed.
Summer peach salad - Daisybeet

Ingredients in this summer peach salad

  • Arugula
  • Peaches
  • Cherry tomatoes
  • Corn
  • Cucumber
  • Basil
  • Goat cheese
  • Balsamic vinegar
  • Olive oil
  • Honey mustard
  • Honey
Summer peach salad - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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The Best Summer Peach Salad (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: serves 6 1x
  • Category: side

Description

This delicious, easy peach salad combines all the best flavors of summer! Make it tonight for a dinner side everybody will love.


Scale

Ingredients

  • 2 ears of corn, shucked
  • 1 bag of arugula
  • 2 peaches, sliced
  • 1 pint cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1/2 cup fresh basil, chopped
  • 1/3 cup crumbled goat cheese
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey mustard
  • 1/2 tbsp honey
  • 3 tbsp olive oil

Instructions

  1. Bring a large pot of water to a boil. Add corn and boil for 2-3 minutes. Drain and rinse with cold water until cool enough to handle. 
  2. Slice kernels off of corn cob using a sharp knife.
  3. Add arugula to a large salad bowl. Top with peaches, cherry tomatoes, cucumber, basil, corn, and goat cheese.
  4. Whisk together balsamic vinegar, honey mustard, and honey until smooth. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
  5. Pour dressing over salad and toss well to coat everything evenly.
  6. Serve immediately.


Notes

  • Best served immediately.

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Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Corn, Avocado, and Tomato Salad with Strawberries and Goat Cheese (Gluten Free)

This corn, avocado, and tomato salad just screams summer, with plenty of fresh produce, tangy goat cheese, and fragrant basil. It’s the perfect easy side dish to accompany your next dinner al fresco.

corn tomato avocado salad

Summer, can you please stay forever? I love the longer days, warm breezes, evening walks, and the bounty of summer produce. Ben and I are in some (semi) serious talks about moving to San Diego so we can live this life year round. Who’s coming with?

This corn, tomato, and avocado salad basically has all my favorite summertime flavors dumped into one bowl together. Cherry tomatoes, sweet corn, creamy avocado, fresh basil, goat cheese, and juicy strawberries – it’s like a party with every bite!

corn tomato avocado salad

Tips for Making Corn, Tomato, and Avocado Salad

  • Choose firm avocado for this recipe. The cubes will hold their shape better if the avocado is not super ripe.
  • Use whole fresh corn. I love the big chunks of corn kernels you get from slicing fresh corn right off the cob in this salad.
  • Sub another berry or summer fruit for strawberries. Are strawberries sold out? No worries! Sub another fresh summer fruit for this recipe and it will still be delicious. Blueberries, blackberries, and peaches would all taste amazing.
salad ingredients

Main Ingredients + Some Nutrition Notes

  • Strawberries: Berries of all kinds are some of the greatest sources of antioxidants in the diet. Antioxidants fight free radicals in our bodies to prevent cell damage and inflammation. Diets high in antioxidant-rich foods have been linked to health benefits such as reduced risk of cardiovascular disease, more favorable cholesterol levels, and much more.
  • Tomatoes: Tomatoes are one of the best sources of the antioxidant lycopene. Including sources of lycopene in the diet has several health benefits, including reduced risk of chronic disease and better skin health.
  • Basil: Use fresh herbs like basil in place of salt when you cook to reduce sodium intake without giving up flavor. Basil, just like leafy greens, is a good source of vitamin K, and contains antioxidant compounds.
  • Corn
  • Avocado
  • Goat Cheese
corn tomato avocado salad

More Delicious Salad Recipes to Try

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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Corn, Avocado, and Tomato Salad with Strawberries and Goat Cheese (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4 1x
  • Category: Side Dish

Description

This salad just screams summer, with plenty of fresh produce, tangy goat cheese, and fragrant basil. It’s the perfect easy side dish to accompany your next dinner al fresco.


Scale

Ingredients

  • 1/2 quart strawberries, washed and halved
  • 1 pint cherry tomatoes, halved
  • 1 avocado, cubed
  • 1 ear of corn
  • 1/3 cup crumbled goat cheese
  • 1 large handful fresh basil, chopped

Dressing

  • 1 tbsp minced shallot
  • 1 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tsp honey
  • 1/2 tbsp dijon mustard
  • 1/4 tsp salt
  • 3 tbsp olive oil

Instructions

  1. Bring a pot of water to a boil.
  2. Husk the corn and boil for 3-5 minutes, until kernels are bright yellow but still crunchy.
  3. Remove corn from water, and run under cold water until cool enough to handle. Slice off kernels with a sharp knife.
  4. Combine strawberries, tomatoes, corn, avocado, goat cheese and basil in a large bowl and mix together.
  5. Prepare dressing by whisking together shallot, lemon juice, vinegar, honey, mustard, and salt in a small bowl. Slowly drizzle olive oil into the bowl and continue to whisk with your other hand until emulsified.
  6. Pour dressing over salad and toss to combine, until ingredients are evenly coated.


Notes

  • Will keep in an airtight container in the fridge for up to 3 days.

Keywords: corn tomato avocado salad, strawberry avocado salad, goat cheese, gluten free recipes, summer salad recipes

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spinach, mushroom and goat cheese quesadilla Featured

Spinach, Mushroom, and Caramelized Onion Goat Cheese Quesadilla

A modern and more nutritious take on the classic cheese quesadilla. This recipe calls for sprouted grain wraps, goat cheese and lots of vegetables for lots of nourishing ingredients in every bite.

spinach, mushroom and goat cheese quesadilla

 This quesadilla might be my new favorite lunch to whip up when I am home. This meal feels decadent and even a little bit fancy, but it is loaded with good-for-you ingredients! Goat cheese is one of the top three best cheeses in my opinion (right up there with brie and fresh mozzarella). I almost always have it served cold in a salad or spread on a cracker, but after making this recipe, warm goat cheese is where it’s at!

In addition to goat cheese, this quesadilla packs in lots of vegetables. The combination of sweet caramelized onion, mushrooms and spinach will give you about one full serving of veggies per quesadilla. That’s just about the easiest way to get you closer to your five a day!

I used Angelic Bakehouse sprouted 7-grain wraps instead of traditional flour tortillas for this quesadilla to make this recipe even more nutritious. These wraps are made with sprouted grains, which may be easier for many people to digest! Sprouting a grain also increases the levels of B vitamins including folate, fiber and amino acids. Sprouted grains also have a reduced glycemic index than non-sprouted grains. This means that sprouted grains cause a slower, more stable rise in blood sugar after consuming them. I absolutely love the nutty taste and texture of these wraps, and they become perfectly soft yet crispy when griddled in the skillet!

Click here now for a $2 off coupon and find Angelic Bakehouse in a Wegman’s or Hannaford near you! http://bit.ly/2SS151d

spinach, mushroom and goat cheese quesadilla

This recipe is easily customizable, as different cheeses and vegetables would pair well with these wraps.

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spinach, mushroom and goat cheese quesadilla

Spinach, Mushroom, and Caramelized Onion Goat Cheese Quesadilla

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 quesadillas 1x
  • Category: Main Dishes

Description

A modern and more nutritious take on the classic cheese quesadilla.  


Scale

Ingredients

  • 1 Vidalia onion, sliced
  • 1 1/2 tbsp olive oil, divided
  • 1 tbsp balsamic vinegar
  • 2 cups sliced mushrooms
  • 4 handfuls baby spinach
  • 4 Angelic Bakehouse sprouted 7-grain wraps
  • 1 small log of goat cheese
  • Zest of 1 lemon

Instructions

  1. Heat 1 tbsp of olive oil in a skillet on low-medium heat. Add the sliced onion and cook for 20-25 minutes, stirring frequently, until onions are a light golden brown. Deglaze with balsamic vinegar.
  2. Heat remaining olive oil in a separate skillet over medium heat. Add the sliced mushrooms, cooking about 5 minutes, then stir in spinach until wilted. Remove veggies from skillet and wipe clean.
  3. Heat the same skillet on medium heat, and add a few sprays of spray oil.
  4. Arrange the quesadillas by spreading 1-2 tbsp goat cheese on onto each wrap. Top with cooked vegetables and lemon zest, and fold over to close.
  5. Cook each quesadilla 2-3 minutes per side until wrap begins is warm and begins to crisp.

Keywords: goat cheese, quesadilla, caramelized onions

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spinach, mushroom and goat cheese quesadilla

Thank you Angelic Bakehouse for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Buffalo Cauliflower Lettuce Wraps

Let’s talk party snacks. Just like pretty much everyone in America, I love me some good finger foods. Chips and guac, cheese and crackers, bruschetta and mini quiches – I’ll take them all! I’m not really into football, but I’m always down for a Super Bowl party to scope out the snack scene. Sometimes it’s fun to have a whole bunch of mini foods to munch on instead of a formal meal!

The problem with these mini foods is that they are usually not very nutritious. They are often high in sodium, saturated fat and pack more calories than they let on. Looks can be deceiving – one pig in a blanket packs almost 100 calories, 2 grams of saturated fat and 200 mg sodium. These little snacks add up fast!

As you guys might know, my philosophy surrounding nutrition and eating is never about strict calorie counting or taking extreme measures to eat healthier. I focus on eating whole foods (mostly plants) that are nutrient dense a majority of the time, but still leave space to enjoy less nutritious foods. I always want eating to be pleasurable for you, and restricting yourself from enjoying a food you love will likely backfire in the long term.

Tackling situations like Super Bowl parties, where decadent food is in abundance, can be one of the most challenging scenarios to navigate if you are trying to stick to certain health goals. Here are some steps I like to go through with myself in these situations. They help me stay in tune with my body and ensure that I don’t overeat to the point where I am uncomfortably full (and believe me, I’ve done this before and it is no fun)!

Right before the party, I take a second to really check in with myself. I assess how hungry I am. Rating your hunger on a scale of 1 to 10 can help! This will help guide my eating choices during the event. Once arriving, I say my hello’s, offer to help out, and do a quick survey of the snack scene. I like to see all the creative recipes people made, and see if any snacks really jump out to me. I usually find 2-3 treats that I’m salivating over, and know I’ll want a taste of those! When it’s time to eat, I fill half my plate with some nutrient dense, lighter options, such as salad, veggie sticks and hummus or grapes. More often than not, your party will have some sort of crudité platter, so load up on these foods freely! Then, I save the other half of my plate for moderate portions of those less nutritious snacks I’m eager to try  (Spanakopita! Mozzarella sticks!) I try to eat slowly and enjoy each bite of food. Before running back for seconds, I check in with myself again to see how hungry I am, and this helps determine how much, if any, extra food I’ll take.

I hope these tips help! It can take a while to get to the point where you are comfortable listening and acting on your hunger cues, but it really is a freeing feeling! Thanks for reading, but now it’s time for the real reason you came here – buffalo cauliflower lettuce wraps!

Ben and I hosted our friends for the Super Bowl on Sunday, and I overestimated the amount of buffalo cauliflower to make, so we had a lot left over. I also had some fresh butter lettuce in the fridge, and thought the combination would be perfect! The warm and spicy cauliflower bites, paired with the cool crisp lettuce works sooo well. A little tangy goat cheese, pickled red onions and creamy guacamole really took these to the next level. To make these cauliflower bites a little more nutritious, I used whole wheat breadcrumbs and almond flour as the coating, baked them instead of frying in oil, and found this sauce that uses pineapple juice as sweetener! The less processed, the better.

Ingredients:

  • 1 large head of cauliflower, cut into bite size florets
  • 1 cup whole wheat breadcrumbs
  • ¼ cup almond flour
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning blend
  • 2-3 eggs
  • Avocado oil spray
  • 1 12 oz bottle buffalo sauce (I used this brand)
  • 1 tsp avocado oil
  • 1 head butter lettuce
  • ¼ cup crumbled goat cheese, guacamole and pickled red onions for topping

Instructions:

  1. Preheat oven to 420 degrees F. Line a baking sheet with parchment paper.
  2. Combine breadcrumbs, almond flour, garlic powder and Italian seasoning in a small bowl.
  3. Whisk eggs in a separate bowl.
  4. One by one, dip each cauliflower floret into the egg, then coat with breadcrumb mixture. Space out evenly on baking sheet and spray with avocado oil spray.
  5. Bake for 20-25 minutes. Remove from oven and let cool for a few minutes.
  6. Combine buffalo sauce and avocado oil in a small bowl. Dip each cauliflower floret into mixture to coat, and return to baking sheet.
  7. Bake for another 15 minutes. You can broil for a minute or so at the end to get them extra crunchy, just be careful and watch that they don’t burn!
  8. While cauliflower is baking, pull off whole leaves from lettuce head, wash and pat dry.
  9. Top each lettuce leaf with 2 cauliflower florets, a dollop of guacamole, a sprinkle of goat cheese and a few red onions. Enjoy warm!

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂