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Hearty salads, plus a classic dessert with a seasonal twist.
I’m so glad I live in a world where there are Octobers.
– L.M. Montgomery, Anne of Green Gables
Find tips and more recipes for cooking with alliums in From Top to Bottom: Alliums, and learn more about saving the tops of carrots, beets, and other root veggies here.
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Spinach Salad With Spiced Roasted Carrot and Cauliflower and Candied Pepitas
- Yield: Serves 4
Description
This sweet and savory salad layers spiced roasted carrots and cauliflower with tender spinach, fresh parsley, tangy feta, and crunchy candied pepitas. A maple-mustard vinaigrette ties it all together for a colorful, satisfying dish that works as a light main or a vibrant side.
Ingredients
- 1 lb medium carrots, peeled and cut into 1-inch pieces
- 4 cups cauliflower (from 1 medium head cauliflower), cut into 2-inch florets
- 1/3 cup + 2 Tbsps olive oil, divided
- 1 tsp fine sea salt, plus more to taste
- 1 tsp freshly ground black pepper, plus more to taste
- 1 1/4 tsps ground cumin, divided
- 3/4 tsp ground coriander, divided
- 1/4 tsp Aleppo pepper
- 2 Tbsps granulated sugar
- 1/2 cup roasted and salted pepitas
- 1 Tbsp grainy mustard
- 1 Tbsp pure maple syrup
- 1 Tbsp rice vinegar
- 6 cups spinach, washed and dried well
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 425°F. Have two parchment-lined baking sheets ready. Place the carrots and cauliflower on one of the baking sheets. Toss with 2 tablespoons olive oil, salt, pepper, 1 teaspoon cumin, 1/2 teaspoon coriander, and Aleppo pepper. Let roast, tossing halfway through, until tender and golden brown in parts, 30 to 35 minutes.
- Meanwhile, in a medium skillet, combine the sugar with 1 tablespoon of water. Swirl to coat the pan, but do not mix. Let cook on medium heat until the sugar takes on a light amber color, about 4 minutes. Sprinkle in the remaining 1/4 teaspoon each of cumin and coriander, then immediately add the pepitas and stir fast to coat. Spread them out on the second prepared baking sheet, and let cool until crisp and easy to break apart, about 10 minutes. Set aside until ready to use.
- In a large bowl, whisk together the mustard, maple syrup, rice vinegar, and remaining olive oil. Season to taste with salt and pepper.
- Add the roasted vegetables, spinach, parsley, and pepitas to the dressing and toss well to coat. Divide the salad between 4 plates and sprinkle all over with the feta cheese.
Beets are one of the season’s most vibrant, visually stunning vegetables — and although it can seem intimidating to cook them, it’s actually simple. However you cook them, beets are sweet, earthy, and delicious. Learn our favorite ways to do it.
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Warm Beet Salad
- Yield: Serves 2
Description
A beet salad puts prepped beets to work and shows them off. Roasted beets are especially good here. Warmed beets are plated over microgreens and topped with toasted pine nuts, creamy goat cheese, and a tangy sherry vinaigrette, giving a variety of flavors and textures in every bite. It’s simple enough for a weeknight but plates beautifully for a dinner party, whether served on individual plates or as one large, shareable platter.
Ingredients
The vinaigrette
- 2 Tbsps sherry vinegar
- 3 Tbsps olive oil
- 1/4 tsp Dijon mustard
- 1/2 tsp sugar or honey
- 1/2 tsp finely minced shallot
- Kosher salt and freshly ground black pepper
The salad
Instructions
- Combine all the vinaigrette ingredients in a small Mason jar and shake vigorously until emulsified, about 30 seconds. Set aside.
- In a small skillet over medium-low heat, heat the olive oil with the beets, stirring frequently, until warmed through, about 4 minutes. Season with salt to taste.
- Arrange the microgreens in the center of a plate and surround with the warmed beets. Top with the goat cheese, pine nuts, and a drizzle of the vinaigrette.
Notes
The vinaigrette makes enough for four salads, and the rest of the recipe can easily be scaled up.
Swap in mixed greens or lettuce in place of the microgreens to turn this into a heartier entrée salad.
Irresistible Bean Salad
- Yield: Serves 4–6 1x
Description
Perfectly cooked beans dressed with bright herbs, shaved carrots, and plenty of good olive oil become one of those delicious make-ahead dishes that works just as well for a weeknight dinner as it does an elevated holiday side dish. I call this salad “irresistible” because whenever I serve it, my guests can’t get enough. The recipe is flexible: Adjust the aromatics and seasonings to your taste, swap in your favorite bean, or easily double it for a crowd. Don’t fuss about following it to the letter.
Ingredients
Instructions
- Put the beans in a large bowl.
- Use a cheese grater or food processor to shred the carrots, slicing any remaining pieces thinly with a knife, or use a vegetable peeler to shave them into ribbons. Then, add them to the bowl.
- Mince the garlic cloves with a knife or a garlic press (which will give you spicier results), and coarsely chop the parsley. Add them to the bowl along with the olive oil and lemon juice. Mix thoroughly and season to taste with salt and pepper.
Notes
Store in the fridge, covered, for up to three days. The olive oil will solidify in the refrigerator, so give it plenty of time to thaw before serving.
A julienne peeler makes shredding the carrots safe, fast, and easy.
Try this salad with whatever beans you have on hand, like pinto beans, white beans, black beans, or lentils. You can also add halved cherry tomatoes, boiled eggs, tinned fish, or fresh mint.
How to Cook Your Beans From Scratch
Rinse the beans to remove any dust or impurities, then set them in a heavy-bottomed pan or dutch oven. Top them with filtered water until they are submerged by two inches. To the pot, add one head of garlic with the top sliced off, one medium yellow onion sliced in half with the skin and the root end intact, and a nice glug of olive oil. Bring just to a boil then reduce to a simmer, skimming off any scum that rises to the surface. Continue to simmer, partially covered, for many hours or until the beans are soft and tender. (Resist the urge to salt the beans until they are done!) You may need to add more water occasionally
Broiled Maple Crème Brûlée
- Yield: Serves 6
Description
This classic silky, rich custard gets a seasonal twist with warm maple flavor in place of the usual vanilla. Real maple syrup lends a deep, toasty sweetness, and a shattering caramelized sugar top adds the perfect contrast to the smooth custard beneath. It’s a restaurant favorite that is surprisingly easy to make at home and great for dinner parties.
Ingredients
- 2 cups heavy cream
- 5 egg yolks
- 1/2 cup pure maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsps kosher salt
- 3 Tbsps turbinado sugar or demerara sugar, divided
Instructions
- Preheat the oven to 325°F. Warm the cream in a saucepan until it starts to foam, but is not boiling (about 175 to 180°F).
- In a medium bowl, whisk the egg yolks with maple syrup, vanilla extract, and kosher salt.
- Slowly pour the warm cream into the egg yolk mixture while constantly whisking to temper the eggs, being careful not to scramble them. Strain the mixture into a large measuring cup to remove any solids and make it easy to pour into ramekins.
- Place six 1/2-cup ramekins in a 13-by-9-inch baking dish with enough warm water to come halfway up the sides of the ramekins. Bake until the centers are almost set but still jiggle slightly when shaken, about 35 minutes.
- Carefully remove the ramekins and place on a cooling rack for 30 minutes before transferring to the refrigerator for at least 3 hours, or up to 3 days.
- To finish, preheat your broiler with the oven rack near the top. Sprinkle about 1/2 tablespoon of turbinado sugar over each custard, lifting and rotating each ramekin to spread the sugar evenly across the surface. Place the ramekins on a sheet pan for easy transfer, then broil to caramelize the sugar, rotating for even browning, about 3 to 5 minutes total, depending on your oven. Serve immediately.
Notes
Shallow crème brûlée dishes can also be used; note that cooking time will be reduced.
A butane torch can also be used to caramelize the sugar during the last step.
Egg-spensive!
To save money, buy eggs from a local farmers market or from a neighbor who raises their own chickens, which are also more planet-friendly options. Read more about the Joys of Raising Backyard Chickens.
