For Beet Week, I made a variation on a Cook's Country recipe. Cook's offers the Beet, Apple, and Walnut Salad recipe in the June/July 2006 issue. Their recipe uses 5 oz. of arugula, but I'm using Superfood Baby Kale or Kales as it says on the bag. Their recipe uses bleu cheese, I'm using goat cheese. Their recipe calls for roasting and peeling your own beets, I'm using Love Beets which are ready to eat.
|Cook's Country suggests wearing gloves while preparing beets. I wonder why. BTW, that's iced tea, not pale ale.|
My Beet, Apple, and Walnut Salad adapted from Cook's Country complete with Pioneer Woman style photos.
|Lemon not pictured.|
2-4 Love Beets or other cooked and peeled beets, diced
5 oz. baby kales or spring mix or arugula or lettuce of your choice
1 cup chopped walnuts (toasting optional)
juice of one lemon sprinkled over
1 granny smith apple cut into matchsticks
1/2 cup goat cheese crumbles or feta or bleu
For the dressing:
1 clove garlic, minced
1 teaspoon Dijon
1 tablespoon white wine vinegar
3 tablespoons olive oil
salt and pepper to taste.
Mix your salad fixings in a big bowl. Whisk your dressing ingredients in a small bowl. When ready to serve, toss the salad with the dressing. Done!
Cook's Country adds 2 tablespoons of chopped parsley to the salad. I'm going to throw some grilled chicken strips on that bad boy and call it "dinner." Do what you gotta do.
I'm curious to see if anyone participates, because I got a lot of whiny feedback about beets to which I replied, "Grow Up!" and "Go Put Your Pants On!"
Don't forget to visit Tasha to see what's cooking next week!
Here's the link up for grown-ups wearing big pants. If you want to play along and you have your big pants on, but you don't have a blog, instagram or tweet it #mysteryingredient, or tag us in a facebook post about your dish so we can marvel your