As are many of you, I am trying really hard to focus on making consistently better decisions in the New Year....go to the gym at least 4 days a week, eat more salads than burgers (SOB!!), drink enough water, and on and on the list goes of GROWN UP decisions that have to be made to be healthier. Live longer. Increased quality of life and such.
.........aaaaand so. Salads. Some people often think of salads, and instantly feel depression. Like "salad" equates to "flavorless and unsatisfying sadness in a bowl".......but I am here to VOW to you all that this healthier choices nonsense shall not, and WILL NOT be unsatisfying nor will it be flavorless........or sad. I am going to make so many flavorful and satisfying salads, that are worthy of "ooooh" and "aaahhhh" AND "yum". Hence the #saladporn title of this post, and the many more worthy salads to come. And so here we go!
Salad Pertinents:
- Red beets-4, cleaned VERY well. Peel and quarter, reserving skins and roots
- 1 medium sweet potato, cleaned and peeled. Cut into 1" pieces.
- 1/4 cup of walnuts, toasted lightly in a dry pan (give the pan a good shake every couple minutes, so they do not burn) over med-low heat. Done before they get color, usually when you can smell them.
- Goat cheese of choice
- Chicken breast cutlets, oven roasted with poultry seasoning (see post on Mason and Mom Night for recipe). Set aside to slice later for salad.
- Anjou (I used red, grown in Cashmere!) pear, cleaned and thinly sliced.
- Greens of choice.
Beets can be a polarizing thing....they generally are things that make people think of their grandmas and gardens and yuck....they are DEFINITELY a "love 'em or leave 'em kind of thing. But beets are beautiful. In their color, in their earthy flavor, and they get a nice background sweetness when roasted. I love them in all their roasted, slightly sweet glory in a salad....not just any salad, but one with gracefully juxtaposed parts that contribute to a harmonious bite every time. Goat cheese...salty and creamy goodness....perfection for balancing out the sweetness of roasted beets and sweet potatoes....walnuts (since I have a whole bag.....thanks, Dad!), toasted and left alone in their loveliness,...crisp red anjou pears (seasonal and local), and delicious and savory herb roasted chicken. It sounds good, right? Not just "good for a salad"....like, really GOOD.
Then there is the vinaigrette. Good GAWD. It is a vinaigrette made from the beet trimmings, vinegar, EVOO, a pinch of sea salt, and sugar. (See recipe below) This is a perfect dressing for the salad, as it has tanginess and sweetness from the sugar and apple cider vinegar, and the earthy quality from the beet trimmings. It is the perfect finishing note atop this salad, and is so so totally balanced and satisfying. So, watch for more #saladporn posts coming soon, and try this at home.....you won't be disappointed! All the goodness of a restaurant salad, with no need to get gussied up, because we can make that #saladporn together!
Beet Juice Vinaigrette:
- Trimmings from 4 red beets-skin peelings and roots...can even use CLEAN stems.
- 1/2 cup white granulated sugar (can use honey, will need to adjust amount for desired sweetness)
- 1 cup Apple Cider Vinegar
- 1/2 cup water
- pinch sea salt
- EVOO
Mix all ingredients minus EVOO in saucepan and simmer for about 20 minutes.
Remove from heat and let cool, then strain beet trimmings out, and pour into Mason jar.
Into Mason jar, add EVOO, replace lid tightly, and shake until dressing is emulsified.
Toss together with greens of choice (I used Romaine and baby Kale)....use a tbsp of the dressing at a time and go from there. *Remember! You can always add more dressing, you cannot take it out.*
Top with crumbled goat cheese and toasted walnuts, roasted and diced beets and sweet potatoes. and thinly sliced red anjou pears. Add thinly sliced herb roasted chicken breast, and GRUB OUT!