We Got the Beet

Very excited to see beets in the box this week. They're one of my favorite vegetables but they're never what I reach for first at the grocery store. I tend to think of them as an inefficient weeknight food, but this recipe was super quick. Got some work done while the beets were boiling, and then it only took a few minutes to get the skins off, chop them up and get the other ingredients together.

Unlike the salad from last night, which was refreshing but not nearly enough for two hungry people, the beets give this salad heft. And the boyfriend picked up a loaf of bread on his way home, so that helped, too. Used this recipe for inspiration.

Serves two people

What I used from the box:

Five small beets, with both ends trimmed and cut in half, washed
1/2 cup goat cheese, crumbled
Two bowls worth of arugula
3 tbsp olive oil
2 tbsp balsamic vinegar
Splash of orange juice

- In a medium-small pot, cover beets with water
- Bring to a boil, and then turn the heat down to medium strength
- Let them simmer for 15-20 minutes
- Rinse the beets under cold water and peel off the skins
- Cut them into one-inch chunks
- Put the arugula in the bowls, put the beets on top
- Crumble goat cheese on top
- Whisk together olive oil, balsamic vinegar and OJ
- Pour on top of the salads, mix and serve

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