One of the best times of the year is only 10 days away, the fall season. This means the trees will start changing colors, every coffee shop in town will start selling pumpkin everything, people at work will start to bring cookies and sweet treats way too often (oh wait, I do that already) making you realize of your love and hate relationship with baked goods, but… mostly love.
You also start prepping yourself for the many candies you will devour in October and of course the over indulging meals you will consume in the months following. “Oh, fall, what a great time of year you are. I love, love, love you!”
OK, but since we are still in the last days of summer, I wanted to share one more salad recipe before this blog turns into a baker’s journal, totally kidding (I hope). This salad is a good transitional salad because I used a lot of stuff that is very summer and started to incorporate some fall flavors. Actually, I wouldn’t mind serving this at Thanksgiving, it goes well with all those flavors.
The other day at the farmer’s market I saw some beautiful golden beats and I couldn’t help myself. I decided I would try having these to replace the protein on my salad once in a while. What I did was, bake it with olive oil, salt and pepper until I forgot about it. No, really I totally forgot my beet was in the oven until I realized my oven was on, maybe 30 minutes later? Anyway, the important thing is that it cooked to perfection.
I peeled it, cut in into small squares and added it to my spinach mix. I added cooked quinoa, some blueberries, golden roasted flax seeds (this adds a wonderful nutty flavor), pomegranate seeds, and pine nuts, a little bit of Gorgonzola cheese and for the dressing I used a simple olive oil and balsamic mix. It was my first time bringing these flavors together, but they totally worked! I hope you enjoy.
My ingredient list:
- Spinach mix
- 1/2 golden beet
- ¼ cup of cooked quinoa
- 1 handful of blueberries
- 1 tbsp. of gorgonzola cheese
- 1 tbsp. of golden roasted flax seeds
- ½ pomegranate, seeds
- 1 tsp of pine nuts
- 1 tbsp. olive oil and balsamic, combined