Beet, Buckwheat, and Arugula Salad


Beets and arugula straight from the farm were the inspiration for this dish.  Pair those with the hearty, nutty flavor of buckwheat and the amazingly tangy and herbed flavor of the Nuttin’ Ordinary Italian Herb Cashew Cheese, and we had a cozy fall comfort meal that is both healthy and delicious!  We were introduced to the Nuttin’ Ordinary brand at Expo East and fell in love.  It is a tangy and tasty cashew cheese that is oil-free and flavorful.  We knew it would perfectly compliment this cozy Beet, Buckwheat, and Arugula Salad.

Nuttin’ Ordinary

Nuttin’ Ordinary is true to their name!  Their cashew cheese is definitely not ordinary.  The simple yet flavorful products are gluten-free, dairy-free, and oil-free.  The ingredient blends work well in so many recipes and meals. We’ve tried them on potatoes, in this tasty salad, and even simply spread on crackers.  They didn’t disappoint.  Check out their website for more information!

Beet, Buckwheat, and Arugula Salad

We cut the leaves and the stems off the beets and steamed them until tender. We used tongs to peel the skin to prep them for the salad. Tongs were the trick to getting the skin off while the beets were still warm.

We cooked our buckwheat according to the package directions and placed in a large bowl.  We mixed in the beets, arugula, sliced carrots, thinly sliced shallots, and tossed with a sweet balsamic dressing.  Then it was time for the herbed cashew cheese, which we dropped on in chunks, and then, naturally, I licked the spoon.  Hahaha!

Print
Beet, Buckwheat, and Arugula Salad

Fall vegetables and creamy cashew cheese make this a tasty, healthy comfort meal.

Course: Main Course, Salad, Side Dish
Ingredients
  • 1 C Buckwheat cooked according to package directions and rinsed
  • 2 lbs beets steamed until tender, about 45 minutes for medium-sized beets
  • 3 c arugula
  • 1 small shallot thinly sliced
  • 1/2 c carrots thinly sliced
  • 3 oz Nuttin' Ordinary Cashew Cheese Italian Herb
  • 4-5 T balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Bee Free Honee
Instructions
  1. For dressing: measure the mustard and honee in a small bowl; drizzle in vinegar while whisking.

  2. Toss all ingredients with dressing.  Top with cashew cheese, salt, and pepper to taste.

We served the salad at room temperature, but it was delish cold the next day for lunch.  We hope you give this a try.  Be sure to snap a pic and #veginspiredfoodie on social media so we can find your recreations!

Eat More Plants and Live VegInspired!

XO,

Kathy

**We received Nuttin’ Ordinary products during our trip to Expo East to try.  We loved them so much we had to share with you!

 

It's only fair to share...Email this to someonePin on PinterestShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInPrint this page

Leave a comment

Your email address will not be published. Required fields are marked *