Meatless Meal
Watermelon, Beet, and Feta Salad
White Bean and Sun-Dried Tomato Spread with Crostini
Ingredients
- 6 large beets, peeled and cut into wedges
- ⅔ cup olive oil, divided
- 1 (10-oz) pkg mixed baby greens
- 3 cups cubed watermelon
- ½ cup thinly sliced red onion
- 1 (4-oz) pkg crumbled feta cheese
- ¼ cup white wine vinegar
- 1½ Tbsp whole-grain mustard
- 1½ Tbsp honey
- 1 shallot, minced
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 425°F. Toss together beets and 2 Tbsp oil on a rimmed baking sheet. Bake 20 minutes or until beets are tender. Cool slightly.
- Combine beets, greens, watermelon, onion, and cheese in a bowl. Whisk together vinegar, mustard, honey, shallot, salt, pepper, and ½ cup oil. Pour desired amount of dressing over salad; toss.
Side Dish Ingredients
- 1 (16-oz) French baguette, cut diagonally into ¼-inch-thick slices (preferably whole wheat)
- ¼ cup olive oil, divided
- 1 (15.5-oz) can BPA-free cannellini beans, drained and rinsed
- ¼ cup organic sun-dried tomatoes in oil
- ¼ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Brush bread with 3 Tbsp oil. Place on a rimmed baking sheet. Bake 3 to 5 minutes or until toasted.
- Meanwhile, pulse 1 Tbsp oil and remaining ingredients in a food processor or blender until smooth. Serve with crostini.
Clean Eating Meal Plan
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