C.H.E.F. Recipes (Cheap Healthy Easy Fast)

Roasted Beet Salad & Summer Squash Ribbon Salad

Beets and Squash are in abundance right now so take advantage of their healthy whole food goodness and feel good about fueling your body well. Two delicious, simple and fast recipes are featured here so get out to your local farm stand or market and grab the few ingredients needed for a great meal!

Roasted Beet Salad beet salad

6 beets – your choice of one type or a mixture of golden beets and red beets
Scallion slivers or just chopped
Olive oil
Balsamic vinegar
Salt and pepper
Goat Cheese or Bleu Cheese
Wash beets and wrap them separately in foil – roast in oven at 425� for 1 hour. Remove from oven and slip out of skins with oven gloves or pot-holders.
Cut each beet into quarters and divide among 4 small plates. (I divided among 2 of us in photo)
Drizzle with olive oil, balsamic, sprinkle with salt and pepper, scallions and crumbled cheese. Serve warm.

Squash Ribbon Salad squash ribbon salad

1 Each zucchini and yellow summer squash
1-2 Tbs. sun-dried tomatoes in olive oil
Large sprig each Basil and Mint chopped
Walnuts (optional)
Olive oil – enough to coat squash ribbons well
1-2 Tbs. Lemon Juice
Salt and pepper to taste

With a vegetable peeler over a large bowl, peel all squash into long ribbons
Add remaining ingredients and toss well. Let sit at least 20 minutes to blend flavors. Serve.

15 Days of Dips · C.H.E.F. Recipes (Cheap Healthy Easy Fast)

Festive Roasted Beet & Garlic Dip

Who needs Red Velvet cake when you can have this savory, beautiful, garnet red dip with fresh, healthy vegetables…and quite festive too!

8-Roasted Beet Dip

Beets are very healthy for you, garlic & beans are too. This dip is almost fat-free; the fat that is in it, comes from the olive oil which is good for you as well.

This is another simple recipe, after baking the beets for 45 minutes, the dip only took me 10 minutes to pull together.

This recipe will serve 4-6 people so if you have a larger crowd be sure to double it.

Roasted Beet & Garlic Dip

3 fresh beets, about the size of a plum though any size will do

2-3 cloves garlic unpeeled and roasted along with the beets (you may need to remove them from the oven sooner than the beets though)

enough olive oil to coat beets in roasting pan

sprinkle of salt (I always use Himalayan pink salt for the 84 essential minerals it offers)

1/4 tsp. sage

1/8 tsp. cumin

1/2 tsp  rosemary

a few grinds or dash of black pepper

1 cup white beans (I used cannellini – it adds creaminess without dairy or fat)

a few tablespoons olive oil added during blending

Oven – 400°

Wash beets, cut ends off, cut beets into quarters, toss in baking pan with enough olive oil to coat, sprinkle with salt-add garlic cloves.

Bake for 45 minutes. Remove garlic cloves if they get dark, set aside to cool.

Remove beets, let cool 10 minutes.

Add beets and remaining ingredients a few at a time, leaving beans until last, to a food processor or blender and blend until smooth and creamy.

Put into bowl, cover and chill at least an hour. Serve with fresh vegetables such as peppers, carrot sticks, celery sticks, broccoli & cauliflower crowns or any other favorite veggies.