I was making salad the other night for the Mr. and I couldn’t remember the ratios for my salad dressing for this Goat Cheese and Beet Salad. This is the problem with always winging it in the kitchen, how did I make that again? Wait, AHA – I remembered I had posted this recipe as one of my very first blog posts.
So, I got my iPad out and searched my site, found the recipe, and was immediately horrified/hysterically laughing at the horrible photos I had taken! It was my first recipe post ever and I had no idea what I was doing (although I don’t claim that much has changed in that department, my photos have at least improved!).
I’m sorry to the 12 people who were actually reading my blog at that point (10 months ago) – this will be a repeat recipe, and let’s just pretend those awful photos never happened shall we?
This salad is so yummy and good for you too! The crunchy carrots and beets are perfect with the creaminess of the goat cheese. The sweetness of the honey vinaigrette and the saltiness of the pistachios just tops it off.
Ok now I know I have you all curious about just how awful my photos were so here – I’ll hide my head in the sand and share it…
Yup, can we all just breath a sigh of relief that my camera and I are finally getting along? :)
Sharing at Life Inspired Linky Party
- baby greens
- 1 beet
- 1 large carrot
- 2 ounces of goat cheese
- ¼ C shelled chopped pistachios
- Honey Vinaigrette -
- ½ C olive oil
- ¼ C red wine vinegar
- 1 tbs lemon juice
- 1½ tbs honey
- salt and pepper
- Place baby greens on plates, top with thinly sliced raw beets (I like to chop mine into little matchsticks), carrot shavings, crumbled goat cheese and pistachios.
- Shake all the salad dressing ingredients together in a jar and drizzle over salad - enjoy!