This weekend I urned 29 (Its Monday and I am still feeling the need to recover) and while this will be my last year in my twenties (sigh) I can’t complain about how amazing they have been. I got to spend over a year travelling through Asia, attended cooking school in Thailand, Climbed to the base of Mount Everest (5333 Metres), went on a Safari in Africa where I had elephants walking past as I took a morning shower, just incredible. I also climbed Manchu Picchu, ate my way through Italy from North to South (literally), went Castle Sightseeing through Austria and Germany and of course enjoyed most every other day in the Caribbean. Oh and after many years of procrastination I started this food blog
I have also been trying to think of some of the goals that I want to set for myself this year. Its not that I am not healthy but I think that I would like to be even more healthy. I have a few weaknesses for things, aka Sour Patch Kids and Potato Chips, and I would like to cut them out. They say that if you can give up something for 30 days almost all the cravings go away. Four years ago I told myself I never wanted to eat Fast Food again and right now am happy to say that I haven’t since and I don’t regret once day of it
So I think that this salad works perfectly with my goals for this year as its
- Healthy
- Delicious
- Full of Flavour
- Light
- Filling
This came together after a trip to the Farmers Market on the way to Whistler. Don’t you just love farmers markets, yup me too. The only problem is I always want to buy way more then I can eat because everything just looks so darn good.
I am a huge fan of putting berries in salads, pretty much berries in everything. Have you even had a turkey, strawberry and brie sandwich because if you haven’t you have no idea what you are missing. Also with the figs being in season and way less expensive then buying them in the Caribbean they have seemed to find a way into a lot of my cooking here. So after adding all the ingredients together this salad ended up being way better then I could have even imagined
You have the creamy melt in your mouth roasted beets with the vibrant pop of fresh berries, you have the rich smooth avocado, mini bocconcini balls with fresh procuitto and super crispy croutons I mean how can you not love this salad. So go ahead and make it before the Season comes to an end and although you can get fresh berries all year round they just don’t taste like they do in the Summer.
Hope you Enjoy!
And if you make this dish please don’t forget to tag a picture on Instagram #SadiesKitchenTable
- [br][b]Salad:[/b]
- [br]
- 1 Bunch Golden Beets
- 1/2 Avocado
- 4 Figs, Halved
- 2 Slices Procuitto
- 4 Boccocini Balls, Quartered
- 4 Strawberries, Sliced into 1/4, Lengthwise
- 1/2 Cup Homemade Croutons
- 1/4 Cup Blueberries
- 2 Cups Salad Leaves
- 4 Asparagus, Halved
- Pea Shoots
- [br]
- [br][b]Dressing:[/b]
- [br]
- 2 Tbl. Course Dijon Mustard
- 1 Clove Garlic, Minced
- 1 Tbl. Lemon Juice
- 4 Tbl. Olive Oil
- 4 Tbl. Balsamic Vinegar
- Salt
- Pepper
- Preheat the oven to 350 degrees Fahrenheit. Trim off the beet tops and toss in a bowl with a few tablespoons of olive oil and season with salt and pepper. Roast in the oven for 20 – 30 minutes or until tender. Remove and set aside
- To make the dressing, add all the ingredients into a sealed container and shake well to combine. Season with salt and pepper
- Toss the salad leaves lightly with the dressing (you wont use it all) and arrange neatly on a plate. Top with the remaining ingredients.
- Serve with remaining dressing on the side
Or…….. You could replace the beets with roasted chicken but who’s to say which is the right way to make this dish.
As for your list of traveling adventures it seems to me a lot less like a list of achievements in your 20’s than a challenge to me that I have to surpass in the coming years. That’s a lot of pressure.