Recipe: Almost Spring Salad

As I look out my sunny window, the brightness from the snow doesn’t really scream of spring being near. But the warmth of the afternoon sun these days and the slow influx of color at the Farmers market makes me think that yes, spring will return. This salad is a mixture of tastes, some winter, some spring. A blending, if you will. Roasted balsamic beets, nutty cashews, warm comforty tastes of winter. Sweet pea shoots, the color of springs first grass.

Almost Spring Salad

1lb beets – rinsed, trimmed, roasted until tender and then thinly sliced

4 cups baby spinach

4 cups sweet pea shoots

1/2 cup roasted salted cashews

good quality balsamic reduction (or you can easily make your own by simmering balsamic vinegar until it is reduced by half. cool and drizzle

option: thinly sliced natural ham, baked in a hot oven until crisped

Directions: Assemble the greens on a plate. Top with cashews and roasted beets. Drizzle with balsamic reduction. Enjoy. Obviously the ham can be omitted for a vegetarian version.

Recipe: Arugula Beet Salad

arugula beet salad

I actually made this and the barley recipe below together for dinner tonight. I just thought I’d split it up because it’s easier in case you ever search through the recipes.

If you read this blog frequently, you know two things about me: eating healthy is a high priority and eating pretty is a high priority. I’m not sure if I love beets more for their rich and delicious flavor, or for their amazing color. Naturally bright food is full of incredible and healthy things for us, beta carotene, antioxidants, vitamins and minerals. This salad is 5 ingredients and quick and easy to make.

Arugula Beet Salad

Boil some beets, as many as you like. Today I used mini golden beets and a few big purple ones. Once they are tender to a knife, rinse immediately in cold water. You can do this ahead of time if you’re super organized. Trim ends off beets and thinly slice. IN a large dish, lay out arugula. Place beets on top and crumbled goat cheese. Drizzle with balsamic vinegar and sprinkle with fleur de sel.

Delicious! (and pretty!)