May 12, 2012

My second trick was to microwave the beets. Roasting can take nearly an hour, fine when you have the time. Instead, I peeled the beets, wrapped them in parchment, microwaved them on HIGH until tender (about 2 minutes for the smaller guys), let them cool, and sliced them into nice salad-savvy –sized chunks.

I tossed the grains with this simple vinaigrette…

1 ½ teaspoons red wine vinegar
1 teaspoon minced shallots
1 teaspoon Dijon mustard
dash of salt
dash of black pepper
1 tablespoon extra virgin olive oil

…and threw in some spinach that I’d wilted in a little olive oil and sliced garlic. Served over a bed of fresh spinach, and topped with crumbled goat cheese and toasted walnuts… two staples in my kitchen.

A palette of color, a bed full of greens.
Salads are indeed one of my favorite things!!

Happy Salad Month!

 

 

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