Today has been the best day. Not for any reason in particular, rather because I am just enjoying the small things in life. Leisurely bicycle ride. Farmers market. Strong iced coffee. Cooler weather (finally). Adorable doggies. Good music. All too often, I find myself stressing about life. It's days like these that make me stop, count my blessings, and appreciate the meaningful simplicities that can bring the unexpected contentedness.
Oh and how can I forget??? The Cleveland Indians are headed to the WORLD SERIES! I don't know what is in the water there, but Cleveland sports are a force to be reckoned with. Except the Browns. I'm pretty sure that a high school football team would give them a run for their money this year. I was doubtful I would ever see a title in my lifetime... and now there is the possibility I might see two in one year. Go Tribe!
|Our patio...to be used much more now that summer has passed!|
|My new ride. Craigslist find. Watch out St. Pete :) And yes, that is a burger bell.|
Even looking at these pictures of this salad are making me so happy. That color! I had so much fun making this salad. Beets have really grown on me through the years and I find myself making them much more frequently. And fried goat cheese... what is not to love!
This rainbow beauty served me well for lunch all week. I just kept the breaded goat cheese discs in the freezer and fried them up each time I was ready for a salad. This would also be a terrific salad to bring on a large platter to serve many at a party. I promise you will turn those beet skeptics out there into beet lovers!
Arugula & Beet Salad + Fried Goat Cheese
10-12 ounces goat cheese
1/3 cup flour
1 egg, beaten with 1 tablespoon water
1/2 cup breadcrumbs or panko, lightly seasoned with s&p
2 red beets
2 golden yellow beets
olive oil + salt & pepper
3-4 radishes, thinly sliced or shaved on a mandoline
1/4 cup toasted walnuts
Preheat oven to 375 degrees. Place the red beets and yellow beets each on their own piece of foil. Drizzle each with olive oil and salt & pepper. Close foil pouch tight and roast in oven for 50 minutes. Remove from oven and let cool. Once cooled, use hands to peel the skins right off. Cut off root and tip, cut in half and then slice beets to bite sized pieces for salad. Place in separate bowls and keep in fridge until ready to use.
Fried Goat Cheese
Scoop out large spoonfuls of goat cheese and pat them out into small, thin discs. It will crumble, but use the heat from your hands to warm it and compress it into the patties. Place on cookie sheet and freeze for 15 minutes.
In three bowls, add the flour, beaten egg, and bread crumbs. Remove goat cheese discs from freezer and bread them. First flour, then egg, then breadcrumbs; shaking off excess as you go through each step. Once all discs are breaded, place on wax paper lined pan and return to freezer until hardened.
When ready to eat salad, add oil (any type, but I have been digging Trader Joe's avocado oil) to a saute pan until bottom is completely covered. Heat to medium high heat. Once oil is hot, add a few discs at a time in, flipping and removing once each side is golden brown. Transfer to a sheet pan or plate lined with paper towels to absorb some of the oil. These can be kept at room temperature for up to an hour, until ready to serve.
Pile some arugula on a plate and over the top, scatter the beets, radishes, and walnuts. Top with as much fried goat cheese as your cheesy self desires! Drizzle with a few spoonfuls of the vinaigrette and voilà... your rainbow salad is ready!
Mustard + Dill Vinaigrette
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh dill, chopped
1/2 cup olive oil
Add all ingredients to a mason jar and shake until combined. You can also mix all ingredients (except oil) in a bowl or measuring cup and then slowly whisk in the oil. Keep in fridge until ready to serve.