Welp I did it kids! Actually I am kind of surprised how long it has taken me to pop this cherry. And even more surprised how I totally lost any bragging rights on this one. No, no friends, get your minds out of the gutters. I set off the smoke alarm in our apartment for the first time.
I mean, at our last apartment I set our entire grill on fire. A grill which was set under a tree, in Southern California, in a drought. Like that’s a good story. (FYI when making bacon wrapped asparagus, put some tin foil under the bacon to catch the grease. It catches on fire & makes really high flames. Woops)
Tonight was not such an exciting story. Chris & I were rushing dinner, settling on some leftovers & easy Trader Joe’s quick fixes before we headed to Starbucks to do some work. He was having some left over pasta & I was pan frying a Mahi Mahi burger to go on top of my salad when I looked up & the entire kitchen was filled with smoke. I ran to the window but it was too late. The damage was done.
Such a bad, bad fail. I know, you don’t want to take any cooking advice from me anymore. But it’s okay, this salad has zero protein on it at all. That means no possibility of burning the house down over a simple little salad. But it sure is full of amazing flavors & veggies.
I am obsessed with weird veggies. I love any type of vegetable that 6 year olds, or my 30 year old boyfriend, would call icky or gross. Beets, Brussels sprouts, artichokes, cabbage and collard greens are just a few of my favs. And this salad has one of my favs featured right on top. Arugula, topped with goat cheese, almond shavings & amazing grilled beets. If you want, I guess you could throw on a juicy grilled chicken breast but you in no way need to. All you need to do is have some supervision while you grill the beets for 45 minutes then throw everything together & enjoy.
Even better, if you could get your hands on some of this amazing pomegranate balsamic dressing from Temecula Olive Oil Company you should. It adds an amazing sweet tang to the salad which is perfection. Try this amazing salad, full of flavor, & if you can handle pan frying a Mahi Mahi burger from TJs, throw it on top.
1 medium beet
1 Tbsp olive oil
Salt and pepper
2 cups arugula
5 oz goat cheese
2 Tbsp sliced almonds
Black pepper to taste
2 Tbsp pomegranate balsamic
1 Tbsp olive oil (for dressing)
1. Pre-heat grill to medium high heat.
2. Wash beet thoroughly and pat dry. Place on the middle of a 12 x 12 inch square of tin foil and drizzle with olive oil. Salt and pepper to taste.
3. Loosely close tin foil around beet and cook on grill for 45 minutes on medium high heat. Once you can pierce the beet with a fork it is done.
4. Allow the beet to cool to touch. Using a paper towel, remove the outer skin of the beet. Cut into small bite size slices and place in refrigerator to cool.
4. Assemble salad with arugula, goat cheese crumbles, sliced almond. Top with grilled beet, black pepper, balsamic and olive oil.