A filling beet salad

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.

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1 Comment

  1. I admire your brave stand against salads. For too long the salad lobby has bombarded us with propaganda about their importance and their benefit, none of which has been proven in any of our more “carb-neutral” academic institutions. Thank you for standing up and declaring yourself among the growing number of anti-saladists.

    Like

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