Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Thursday, February 23, 2012

Beet, Goat Cheese and Candied Walnut Salad

Baby beets
mixed salad greens
crumbled goat cheese
candied walnuts

Roast about 1 baby beet per person:  wrap beets in foil and roast for about an hour at 400 degrees, check to see if tender with a fork.  Cook longer if needed.  Cool and peel before slicing for salad.


1 garlic clove, pressed
¼ tsp Dijon mustard
¼ tsp sugar
¼ tsp sea salt
2 TBS white balsamic vinegar
5 TBS olive oil
fresh ground black pepper to taste

Mix all in jar.

For each individual salad, put a pile of mixed salad greens  on bottom, then sliced roasted beets, then sprinkle crumbled goat cheese and a few candied walnuts on top.

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