Roasted Beet and Chickpea Salad with Herbes de Provence

Roasted Beet and Chickpea Salad with Herbes de Provence

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Roasted Beet and Chickpea Salad with Herbes de Provence

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Herbes de Provence

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INGREDIENTS

Salad:
2 medium golden beets, diced
2 medium red beets, diced
1 can chickpeas, drained and rinsed
4 cups arugula
1/2 cup red onion, thinly sliced
1/2 cup goat cheese, crumbled
1/4 cup pumpkin seeds, toasted
2 grilled chicken breasts, sliced

Dressing:
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp Dangold’s Herbes de Provence
1 tsp Dangold’s Garlic & Onion
Salt and pepper to taste

DIRECTIONS

Instructions:
  1. Roast the Beets: Toss diced beets in olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until tender. Let cool to enhance their natural sweetness.
  2. Prepare the Dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, Dangold’s Herbes de Provence, Dangold’s Garlic & Onion, salt, and pepper. This dressing elevates every ingredient.
  3. Assemble the Salad: In a large bowl, combine arugula, roasted beets, chickpeas, and red onion. Drizzle with the dressing and toss gently.
  4. Serve: Top each plate with sliced grilled chicken, crumbled goat cheese, and toasted pumpkin seeds for texture and flavor.
Why It Works:
  1. This salad embodies the essence of exceptional quality and vibrant flavors. With every bite, you’ll experience the unique spices that make Dangold stand out. Perfect for any occasion, it showcases the beauty of fresh, seasonal ingredients.
Share Your Flavor Innovations:
  1. We want to see your culinary creativity! Share your takes on this recipe by tagging @dangoldspices. Let’s inspire each other in the kitchen!

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Pepper Steak with Garlic Herb Butter

Pepper Steak with Garlic Herb Butter

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Pepper Steak with Garlic Herb Butter

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INGREDIENTS

4 boneless ribeye steaks (about 1 inch thick)
2 tablespoons Pepper Steak Spice Blend
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup unsalted butter, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon Herbes De Provence
1 tablespoon fresh rosemary, finely chopped
Salt and black pepper to taste

DIRECTIONS

  1. Prepare the Steaks: Pat the steaks dry with paper towels. Rub each steak generously with the Pepper Steak Spice Blend and a bit of salt. Let the steaks sit at room temperature for about 20-30 minutes to absorb the flavors.
  2. Make the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, parsley, thyme, and rosemary. Mix well until the herbs and garlic are evenly distributed throughout the butter. Transfer the garlic herb butter to a piece of plastic wrap or parchment paper. Roll it into a log shape and refrigerate until firm.
  3. Cook the Steaks: Preheat a grill or cast-iron skillet over medium-high heat. Add the olive oil to the skillet if using. Once hot, place the steaks on the grill or skillet. Cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness. Use a meat thermometer to ensure the steaks reach your preferred level of doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
  4. Serve: Remove the steaks from the heat and let them rest for about 5 minutes to retain their juices. Slice the chilled garlic herb butter into rounds and place one round on top of each steak just before serving. Allow the butter to melt over the hot steak, enhancing the flavor with the fragrant herbs and garlic.

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