I have been missing in blog-tion completely for over a year - not for any particular reason - I just haven't been very productive in my life for the past year - something I am working on to change this year!One thing I HAVE worked on this year is to be painfully conscious of what I eat (at least when I'm home) - which means (almost) never ordering take-out no matter how tempting and convenient it is - (almost) never eating frozen dinners and (almost) never eating anything that comes 'ready' in a box or a can (the exception being milk, yogurt and cheese). All the (almosts) I would put them together at not more than 10 times this year.
I wanted to share a recipe I tried today - a simple beet and goat cheese salad has been my favorite for a long time but today I think I took it up several notches using some very simple healthy additions. One thing I loved about this salad was the combination of crunchy and raw combined with soft and cooked. I have never been a fan of adding meat to any salad - so this salad is 100% vegetarian but filling enough for a full dinner. It had flavor, texture, color and amazing taste. All ingredients were bought fresh at my local farmers market - where I increasingly learn the value of being a familiar face!
Ingredients:
1 bunch of Asparagus
10-15 leaves of Lettuce
3 red Radishes
1 boiled Beet
1 clove of Garlic
fresh Goat Cheese
Olive oil
Balsamic vinegar
Salt and
Pepper
On a pan heat some olive oil, add finely chopped garlic, cut the asparagus in halves and add to pan, add salt and pepper to taste, saute for less than 2 mins and keep aside.
In a salad bowl add chopped lettuce, sliced radishes, sliced beet and asparagus. Add salt and pepper (if required), olive oil, balsamic vinegar and generous blobs of goat cheese.
Mix up and enjoy your dinner - Bon Appetit!
1 comment:
Looks delicious! thanks for the recipe.
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