Food Week: Vegetarian Dish

We aren't vegetarian but we eat a lot of veg. dishes. A new one to me and definitely a favorite from first bite is an Italian recipe I posted a while back. It is a lasagna style dish that uses eggplant instead of noodles. Click here to get to my recipe.

I just couldn't let myself off the hook with two posts in a row linked to a recipe already out there...so I decided to add what I had for lunch too! I made up the recipe and I have to say it was delicious!! It is a warm spinach and beet salad which was perfect on the snow stormy day!


Ingredients:

312 g of Spinach
5 small beets
Heaping handful of pecans
1 tbsp of Olive Oil
2 pinches of salt
Presedent's Choice Fig Balsamic Vinegar
Goat Cheese

I put the whole beets (skin and all) into a pot of water and boiled them until the were done (prick with fork). I peeled the beets while they were still warm with my hands under cold running water. The peel actually just slides off! Then I sliced them. I then put the olive oil and salt in a pan, heated then sauteed the spinach and pecans until the spinach was wilted. I made a bed of the spinach mixture in a bowl and added the sliced beets. I then splashed on some vinegar (the fig on is much milder than regular balsamic but either will do) and topped with goat cheese. I am sure you could even make this with kale!! It was tasty and made lunch for at least 2 people.

Check out other participants' veg recipes here.