Salads are okay, I guess. I prefer carbs. If I’m going to have a salad, it has to be jam-packed with stuff so that I actually feel like I’ve eaten when all is said and done. I had cooked beets in the fridge just waiting to be used so I knew that was going to be the main ingredient. I started trolling the internet and found THIS recipe for “Colourful Beet Salad”. I really wanted to try the vinaigrette so that was my main motivation for making a version of the recipe.
I made several edits to the recipe when I began to prepare it. Firstly, no carrots! I’m not really into carrots so I rarely have them at hand. Also, I didn’t have almonds or pepitas so I used walnuts. I toasted 1/3 cup of walnuts in a small frying pan with a couple tbsp of maple syrup to give them a nice sweetness. I also didn’t have any spinach so I just used some of the spring mix I had in the fridge. I included a few tbsp of goat’s cheese too.
You guys know how to make a salad, so I don’t think I have to explain how to add all of the ingredients to a bowl and mix. The vinaigrette was great and tasted really fresh and summery. It was so filling that I couldn’t even finish my plate. However, I’m filing this recipe under Just Okay, because it’s still a salad.