Have you ever opened the fridge door to figure out what to have for lunch and realize that you have all the ingredients necessary for an absolutely perfect salad? I generally buy lettuce and we eat a lot of veggies, but I don't usually plan for salads - they just happen. For dinner, I'll serve my family a very basic salad that everyone likes. Lettuce, cucumber, carrots, cheese, sunflower seeds and everyone's choice of dressing. But, I really like more interesting salads sometimes. Usually, I'll get my fix by ordering an exciting salad when we go out. Wilted spinach. Grilled chicken. Blue cheese! Mmmmmm. So, while trying to decide what to make Stella and I for lunch today, it thrilled me to spot a few saved slices of boiled beets I had leftover from a dye making class I did last week. Then I realized I still had a lemon left from another recipe I had planned to make this weekend. Then... I noticed I had a half an avocado sitting there from a day of sushi fun with some other Marysville moms and suddenly realized I could make: The Absolute Best Beet Salad Ever This salad is so perfectly balanced, with the earthy beets and the tangy goat cheese, the mellow avocado and the bright lemon dressing, the juicy greens and the crunchy walnuts - it was a party in our mouths! This picture is Stella's by the way - I dove into mine too quickly and forgot to take a picture... The Absolute Best Beet Salad Ever Toss together: shredded romaine a smattering of baby spinach one small beet, boiled and cut into bite size pieces half an avocado, cut into bite size pieces a handful of walnuts (or pecans) as much crumbled goat cheese as you can possibly fit on top of a salad and still look pretty Honey Lemon Dressing Mix together juice of half a lemon with 1/4 cup honey, 1/4 cup olive oil and salt to taste. Sprinkle over your salad to taste. Not only delicious, this salad is packed with nutrition and healthy fats and is very, very satisfying. Enjoy!!!
Sunday, April 3, 2011
The Absolute Best Beet Salad Ever
Have you ever opened the fridge door to figure out what to have for lunch and realize that you have all the ingredients necessary for an absolutely perfect salad? I generally buy lettuce and we eat a lot of veggies, but I don't usually plan for salads - they just happen. For dinner, I'll serve my family a very basic salad that everyone likes. Lettuce, cucumber, carrots, cheese, sunflower seeds and everyone's choice of dressing. But, I really like more interesting salads sometimes. Usually, I'll get my fix by ordering an exciting salad when we go out. Wilted spinach. Grilled chicken. Blue cheese! Mmmmmm. So, while trying to decide what to make Stella and I for lunch today, it thrilled me to spot a few saved slices of boiled beets I had leftover from a dye making class I did last week. Then I realized I still had a lemon left from another recipe I had planned to make this weekend. Then... I noticed I had a half an avocado sitting there from a day of sushi fun with some other Marysville moms and suddenly realized I could make: The Absolute Best Beet Salad Ever This salad is so perfectly balanced, with the earthy beets and the tangy goat cheese, the mellow avocado and the bright lemon dressing, the juicy greens and the crunchy walnuts - it was a party in our mouths! This picture is Stella's by the way - I dove into mine too quickly and forgot to take a picture... The Absolute Best Beet Salad Ever Toss together: shredded romaine a smattering of baby spinach one small beet, boiled and cut into bite size pieces half an avocado, cut into bite size pieces a handful of walnuts (or pecans) as much crumbled goat cheese as you can possibly fit on top of a salad and still look pretty Honey Lemon Dressing Mix together juice of half a lemon with 1/4 cup honey, 1/4 cup olive oil and salt to taste. Sprinkle over your salad to taste. Not only delicious, this salad is packed with nutrition and healthy fats and is very, very satisfying. Enjoy!!!
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