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Beet & Kiwi Salad

beet & kiwi salad

I haven’t felt like writing lately. Or doing much of anything. Both Kyle and I have a cold – a bad one. Maybe it’s the flu. I always get them confused. Most of our days have been spent trying to sleep as much as we can when you have a puppy that needs attention. (this post was actually written over a few days – since my brain wouldn’t provide the energy needed to type out more than a few sentences at a time) Of course some of the things we don’t want to do include cooking and eating (and the dishes that go along with that). We’ve been living on leftovers the past few days … our supplies are running low. I think it’s nearly time to order takeout; or raid the stocks of soup and sauces in the freezer. I’m cursing the fact that I’m sick. I was just gloating about how I couldn’t remember the last time I caught a cold. I have been taking my vitamins religiously; avoid sick people like the plague; and I drink plenty of water. I suppose over the last few months we had fairly unhealthy eating habits and little physical activity. So we changed all that a few weeks ago by getting out more and eating better. And how does the Universe repay us? With colds??? Once I feel like eating again I’m devouring a huge plate of poutine.

Oh, but in case you still wanted to eat something that’s good for you (and I’m sure we will too eventually), I’m sharing one of the salads we made last week. I’m trying to eat in season foods more often. As much as I’d love to devour a bowl full of minty cucumber and tomato salad, I know my tastebuds will be much happier if I wait until the height of summer. And since I’d prefer a salad that bursts with sweet and savory flavour, rather than tasting of sawdust, I added beets and kiwis to our bowl of greens. Both were sliced thinly, and combined with toasted pine nuts and creamy goat cheese. Everything was bathed in a shallot & sherry vinaigrette. I’d have to say that it was tasty enough that maybe I’ll just have a small serving of poutine … with this as a side.

Beet & Kiwi Salad

2 handfuls of green leaf lettuce, chopped
2 kiwis
1 beet
1 Tbsp fresh basil, chopped
2 Tbsp pine nuts, toasted
1 Tbsp goat cheese

Dressing
1/2 shallot, minced
1 Tbsp sherry vinegar
2 Tbsp olive oil
1 tsp honey
1/4 tsp dijon mustard
1/4 tsp salt
1/8 tsp pepper

Place the lettuce in a serving bowl. Peel and thinly slice the kiwis and beets (I used a mandolin to slice the beets, as I wanted them as thin as possible – but it’s not necessary); set the beets aside – you’ll want to add them last, otherwise your whole salad will be pink! Place the kiwis and the basil in the serving bowl with the lettuce.

Prepare your dressing by whisking together all the ingredients (shallots through pepper). Have a taste, and add more salt or pepper if necessary. Lightly dress the lettuce mixture with some of the dressing;  you don’t want it swimming. It’s easier if you toss everything gently with your fingers at this stage rather than with tongs, otherwise you’re likely to squash the kiwis.  At this point you can mix in the beets ever so slightly or just place them on top if you want a pretty presentation. Sprinkle the pine nuts and crumble the goat cheese over the salad. If you like, drizzle a little more dressing over top of everything. Refrigerate any leftover dressing for later use.

Serves 2-3.

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