Every once in a while, I get a massive craving for beets. They are so insanely good for you--did you know that most natural food-based vitamins rely on beets as one of their main ingredients--they are loaded with great stuff!
Anyway, this recipe I made yesterday was based on this one: http://allrecipes.com/Recipe/Roasted-Beet-Peach-and-Goat-Cheese-Salad/Detail.aspx
I pretty much stuck to the same recipe, but I used Almond Oil (instead of Walnut) because that is what I had. The store didn't have fresh peaches (way out of season down here in Australia--it is just starting to hint at spring), so I had to go with canned (but it still was great). I also used Cashews because that's what I had (instead of Pistachios). And no Mache, just extra Arugula.
It seems like it wouldn't be much, but this salad has a major WOW factor--it's SO delicious and super-good for you. My sweetheart even said it was the best salad he's had in ages...I'm only slightly bummed that it has ousted my classic sugar-roasted nuts/pears/gorgonzola/greens salad for 1st place, but I have to agree.
Long live Beets! (but once I finish off the leftovers today, I'll probably be off the beet kick for a while again). Looking forward to being stationary enough to start making my fermented beet tonic again. Although that is one that only my sweetheart and I like--we love it, even though everyone else I gave it to turned up their nose!
No comments:
Post a Comment