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After a night of heavy, creamy pasta I needed to lighten it up a bit with a healthy salad. I have always been a fan of beets, but had not yet roasted my own.
When the Greek restaurants include beets in the salads I steal everyone elses. I don’t know what it is about them. While flipping through Ina Garten’s Foolproof cookbook I came across this recipe (which I have slightly amended). I was immediately drawn to it, because just a few weeks ago I had seen some beautiful organic beets at the farmer’s market. Plus anything with arugula and goat cheese and I’m game!
We ate this as a main course salad, but it would also be great for a dinner party starter.
My research shows that nutrition wise beets are very low calorie and high in tons of different vitamins and minerals. For a healthy salad that is a little different than the usual, you can’t beat this one
Balsamic Roasted Beet and Arugula Salad
- 2 beets
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 tbsp dijon mustard
- salt and pepper
- ⅓ cup roasted almonds
- 5 oz arugula
- 2 oz goat cheese
- Preheat oven to 400 degrees.
- Scrub beets well, remove tops, and trim extra tail at the end (I left about 1½ inches). Wrap each beet individually in foil and place on a baking sheet.
- Bake for 50 minutes to 1 hour until tender, you will easily be able to insert a sharp knife.
- Once beets are finished cooking, remove from oven, un wrap foil and allow them to sit out for about 10 minutes to cool.
- Whisk together oil, vinegar, mustard, and a pinch of salt and pepper to make the dressing.
- Peel the beets with a sharp pairing knife and cut into wedges. Mix beets with half of the dressing.
- Toss arugula with remaining dressing.
- To plate, make a bed of arugula, top with beets wedges, a handful of almonds, and crumbled goat cheese.
Well in case you didn’t see my old laptop is dunzo. Since I have been encouraging everyone to participate in US Veg Week in celebration of Earth Day, I planned to post vegetarian meals all week. Those vegetarian meals are still chillin on my old hard drive. Say a little prayer that we are able to recover it because I have about 20 posts ready to go, that of course aren’t backed up. I’m not very consistent with my back ups, I think the last time I backed up my hard drive was 6-8 months ago…
Instead it looks like I will be doing things a little different than I had planned. Today I have a meat free round up of my favorite recipes both from my blog and around the web.
Recipes from my blog:
- Spinach and Feta Stuffed Mushrooms
- Stuffed Poblanos
- Black Bean and Chipotle Sweet Potato Tacos
- Sag Aloo (Indian Spinach and Potatoes)
Recipes I’ve been waiting to try:
- Paneer Tikka Masala from Kimchi Mom
- Spicy Cashew Lettuce Wraps by A Couple Cooks
- Eggs Benedict Florentine by The Curvy Carrot
- Spicy Roasted Vegetable Macaroni and Cheese by The Comfort of Cooking
Recently we decided that we would do a Meatless March. I’m not quite sure that my husband is fully on board, but he eats what I make, so today we are beginning our month long no meat journey.
To prepare for the month I have started a Pinterest board of meatless recipes. So far I have all of next week planned out.
We really aren’t huge meat eaters to begin with. Since we recently switched to organic meats I try to keep our portions small and load up on veggies to fill us up. It is a rare (hehe) day that we eat red meat in our house. Typically chicken, seafood, or pork is on the menu and I always try to do one or two meatless meals a week as well.
Our organic journey is just that, a journey. In February I switched us over to mostly organic meats. There is the occasional time when I can’t find what I’m looking for in organic and have to buy conventional. But as of yet I have not completely attempted to buy organic fruits and veggies. I started with meats because of my reading on the body’s toxic load. This excerpt summaries all my reading well, “the higher in the animal food chain one goes, the higher the concentration of dioxins.”. You can read all about dioxins at WHO. So for now I have focused on the meat we eat, but as we go meatless through March I will be looking for more organic produce.
I’m interested to see how going meatless will affect our budget, if at all. I guess we will just have to see where I can find the best deals on organic produce.
I encourage anyone who wants to, join us on this adventure. Throughout the month every recipe I post will be meatless and you can find many more by checking out my Pinterest board.
On Wednesday of this week Supper for a Steal turns O N E. One year ago today I was setting up a domain and hosting, putting the finishing touches on the design and about to launch this website. I can’t believe it has been a full year of recipes and menu planning. I have seen so many changes the past year as I figure out exactly what my focus will be. It’s still a work in progress and probably always will be. I don’t know that there will ever be a point when I know exactly what I want to be doing here, but it’s a fun journey.
My photography skills have definitely improved. I have learned exactly what those 50 different buttons on the camera actually do. In April of last year I linked up with #SundaySupper for the first time. Since joining and having about 10-15 different members at the time I have seen it grow tremendously and gained many new friendships. It has been quite the year and I look forward to what this next year will bring.
This week is going to be a bit different. I don’t quite have the whole week planned out yet, but have a few fun things up my sleeve. Come back tomorrow to find out what my favorite meals of the year were and celebrate with me!
I don’t know about you, but my freezer is packed full. Every time I try to open it a few things fall out. It’s been about 2 months since the last leftovers week. It’s probably a good idea to go through your freezer about ever 1.5-2 months, check the dates on your leftovers, and eat up the ones that are nearing the end. You don’t have to eat them the same way they were prepared. Leftover ground beef from tacos? Make taco salad. Leftover shredded meats can be made into quesadillas, pizzas, sandwiches, salads, burritos, served over rice, etc. Get creative.
No leftovers? No problem tomorrow I will post a recipe round up of recipes with ingredients on sale this coming week. Along with a few ingredients you may want to stock up on.