Meal Plan Monday and Gluten Free Menu Swap: Beet Goat Cheese Salad Recipe

Blog News:

Cheryl of Gluten-Free Goodness awarded the Book of Yum an Excellent Blog commendation. Awww, so sweet! Thank you Cheryl! I’ll be sharing the love soon, so stay posted!

We’ve added some new and improved ways to browse the Book of Yum!

I was inspired by photo browsers like Tastespotting to collaborate with the DH to create a YumPics Browser where readers can browse posts by photo. Titles of posts are also included to make it easier to browse the newest recipes. You can access the YumPics Browser through the orange tag above (between Blog and About Us) or by bookmarking this URL: www.bookofyum.com/blog/yumpics. Enjoy visually browsing Book of Yum posts!

The DH also solved some problems with the Book of Yum Archive engine. Previously, the archives would only show you two posts at a time- hardly an efficient way to browse the Book of Yum by month! Now you can click on archive months and access a whole list of the month’s posts by title. Much better, yes?

Finally, I would love to invite you to share GF lunchbox ideas at this collaborative post. Recipe URLs are welcome!

Now for the menu of the week! Asparagus Thin is hosting this week’s gluten-free menu swap, with a coconut theme. And of course, I always enjoy posting a menu with Org Junkie. This week I’m trying a vegetarian menu swap with Geeky Poet.

Sunday: Italian
Kale-Pumpkin Lasagna

Monday: Thai
Summer Rolls w/ peanut sauce

Wednesday: Vegetarian Cafe
Sweet Potato Pesto Quiche OR Artichoke Olive Quiche in GF pastry crust

Friday: Italian
Vegetarian Pizza

Gluten-Free Baked Goods: Bette Hagman Crumpets, Mulled Cider Apple Strudel Muffins (recipe coming soon)
Gluten Free Dessert: Homemade Rice Pudding with optional COCONUT, Popcorn Balls

This week I posted a

Hearty Fall Roasted Pumpkin Stuffing Recipe
and a Black Refried Bean Recipe
as well as the
Adopt a Gluten-Free Blogger Roundup

Dressing of the week:

The salad and dressing of the week is based in a hearty, fall root vegetable- the beet. I dressed sliced beets, beet greens, and daikon sprouts with a tasty, tangy goat-cheese based dressing and called it lunch. Beets are a nutritional powerhouse, naturally being high in B vitamin, folate, manganese and potassium. They are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. (source: WHFoods- Beets) They are a delicious addition (or base for) a salad. Enjoy!

Beet Salad with Greens and Poppyseed Goat Cheese Dressing
Ingredients
2 or 3 fresh, boiled beets
beet greens from those beets :)
Sprouts (optional)

Dressing:
1 tbsp goat cheese
1 tbsp apple cider vinegar
1 tsp. olive oil
1/2 tsp honey mustard (annies) or 1/4 tsp reg mustard+ 1/4 extra tsp honey
1/2 tsp honey
1 tsp poppy seeds or to taste
salt, pepper

Directions
Arrange beet slices, greens and sprouts in bowl.

Whisk salad dressing ingredients together. Drizzle on beet salad. Enjoy!


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