Life can be sweet and simple...even in the winter! I haven’t much to say, life has been too crazy and I hate to repeat out loud some of the thoughts and inner wars over just about everything, from sleep, to eating, to rinse and repeat, I am fresh out of words. At least for today!
On an exciting note though, my little chihuahua just had her first litter, (6 of the 7 made it, and 5 of them are girls, so we are super happy and grateful!) and I have decided there is much to celebrate. This is a delicious recipe I enjoyed at a restaurant and since I couldn’t go out to eat it, I thought I would try to duplicate it myself at home. I love how quickly it can come together, and yet how complex some of the flavors intertwine. It makes for a super yum wintery salad that even some of the most sensitive pallets may actually enjoy!
Roasted Red Beet Salad
2-3 medium red beets
olive oil and salt for coating beets
9 oz arugala
5-9 oz mixed greens
1/2 c dried cherries, cranberries, or cherry flavored cranberries
1/2 c. walnuts crushed lightly coated in 1 tsp butter and 1 tbsp maple syrup
1 small package goat cheese crumbles
1 recipe honey balsamic vinaigrette
Wash and trim beets (leave peels on). Coat beets in olive oil and salt, place in a baking dish sprayed with non-stick cooking spray. Place in a pre-heated oven at 400^ convection or 425^ regular and bake for about 30 min. While baking, make sure salad and arugala is washed and ready. Put crushed walnuts, butter, and maple syrup in a microwave safe bowl and cook for 2 min, checking and stirring after 1 min and then every 30 sec. Microwave longer if not roasted to your liking, just be sure to stir probably every 20 sec instead...(nuts brown super fast at this point) Make honey balsamic dressing. Once beets are done, peel and cut into 1 1/2 to 2 inch chunks. Put salad together on a long plate with greens on bottom, and all other ingredients sprinkled throughout. Drizzle desired amount of dressing on top, and viole!
Honey Balsamic Vinaigrette
1/2 c extra virgin olive oil
2 Tbsp balsamic vinegar (I happened to use a regular tbsp from your silverware drawer if that makes a diff)
2 Tbsp Honey (same as above)
Healthy dash onion powder, garlic powder, pepper, salt, and ground mustard (or small squirt wet mustard if that is all you have)
Whisk all ingredients together until totally emulsified. Top any salad, but the one above is GREAT!
On an exciting note though, my little chihuahua just had her first litter, (6 of the 7 made it, and 5 of them are girls, so we are super happy and grateful!) and I have decided there is much to celebrate. This is a delicious recipe I enjoyed at a restaurant and since I couldn’t go out to eat it, I thought I would try to duplicate it myself at home. I love how quickly it can come together, and yet how complex some of the flavors intertwine. It makes for a super yum wintery salad that even some of the most sensitive pallets may actually enjoy!
Roasted Red Beet Salad
2-3 medium red beets
olive oil and salt for coating beets
9 oz arugala
5-9 oz mixed greens
1/2 c dried cherries, cranberries, or cherry flavored cranberries
1/2 c. walnuts crushed lightly coated in 1 tsp butter and 1 tbsp maple syrup
1 small package goat cheese crumbles
1 recipe honey balsamic vinaigrette
Wash and trim beets (leave peels on). Coat beets in olive oil and salt, place in a baking dish sprayed with non-stick cooking spray. Place in a pre-heated oven at 400^ convection or 425^ regular and bake for about 30 min. While baking, make sure salad and arugala is washed and ready. Put crushed walnuts, butter, and maple syrup in a microwave safe bowl and cook for 2 min, checking and stirring after 1 min and then every 30 sec. Microwave longer if not roasted to your liking, just be sure to stir probably every 20 sec instead...(nuts brown super fast at this point) Make honey balsamic dressing. Once beets are done, peel and cut into 1 1/2 to 2 inch chunks. Put salad together on a long plate with greens on bottom, and all other ingredients sprinkled throughout. Drizzle desired amount of dressing on top, and viole!
Honey Balsamic Vinaigrette
1/2 c extra virgin olive oil
2 Tbsp balsamic vinegar (I happened to use a regular tbsp from your silverware drawer if that makes a diff)
2 Tbsp Honey (same as above)
Healthy dash onion powder, garlic powder, pepper, salt, and ground mustard (or small squirt wet mustard if that is all you have)
Whisk all ingredients together until totally emulsified. Top any salad, but the one above is GREAT!
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