Arugula & Roasted Beet Salad + Fried Goat Cheese

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

Arugula

3-4 radishes, thinly sliced or shaved on a mandoline

1/4 cup toasted walnuts

Roasted Beets

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.  

Assembly

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.  

Spicy Tuna Sashimi Salad

Holy moly hallelujah .... I'M BACK!!!!   It feels so surreal to be writing this right now.  I can't even begin to tell you how much has happened since the last time I posted on my blog.   Through careful thought and consideration, the hubs and I have made our way down to St. Petersburg, Florida,  

In all honesty, I knew we would probably have to move back to Florida at some point for his career. For a long time, I did not wholeheartedly embrace the idea.  I am a four-seasons type of girl.  I go gaga for Fall, foliage, snow, non-flat topography, sweaters, layers and the absence of most bugs, but the time for us to make a decision came and I'm thrilled to report that we could not be happier. 

The option was open to move anywhere in Florida.  Being that we met and lived here for many years, we had an idea of the places in which we would like to call home.   Ultimately, we chose St. Pete because we have many friends in the Tampa area and having that support system nearby is important to us. 

I am incredibly fortunate to work on a team and for a company that allowed this move, so I am still in the same position and working remote.  I miss the perks of an office setting, but still travel and see my colleagues quite frequently. 

Can we talk about how amazing St. Petersburg is for a minute? The downtown area is filled with so many local restaurants, boutiques and markets.  Within two miles of us we have Locale Market and Mazzaro's Italian Market, which are both basically little slices of heaven on earth!  Being a fifteen minute drive to the beach is pretty rad as well.  

Ok, now on to what you really want to know about... this AMAZING Spicy Tuna Salad.  Because I am home most of the day, I have been incorporating some healthy and quick lunches into my rotation and this has quickly become one of my absolute favorites. 

The secret ingredient in this recipe is the masago/smelt roe/tobiko.  If you are not a huge fan or don't have a nearby sushi restaurant, you can omit it and the salad will still be rockin, but I highly suggest that you add these little orange pearls of goodness.  

Well my friends, I can not wait to share so much more of our food, lives and new adventures with you!  I have a running list of recipes to blog and they are not going to cook themselves :)  Let's do this!     

 

Oh look at that little, lonely, empty sushi roll... what to do? 

Make two bonus spicy tuna rolls, of course! 

Spicy Tuna Sashimi Salad
1 8 ounce ahi tuna filet
1/4 cup mayo
1 teaspoon toasted sesame oil
1/2 teaspoon fish sauce
2 teaspoons sriracha
2 teaspoons hot chili oil
2 tablespoons masago/smelt roe/tobiko (I just order 2 rolls from my local sushi place for about $4)
1 teaspoon toasted sesame seeds
1/2 teaspoon black sesame seeds
2 scallions, chopped (reserving a few for garnish)
1/2 English cucumber, seeded, halved and sliced

Slice the tuna filet into very small cubes. If the tuna steak is thicker, slice it in half (like you are butterflying it, but go all the way through), and then in to thin strips, and then into small cubes.  I like my tuna cubes very small and sometimes, if the fish is slightly frozen it helps for a more precise cut.

In a separate bowl, mix together the mayo, sesame oil, fish sauce, sriracha and hot chili oil. In a larger bowl, combine the tuna, spicy mayo mixture, masago, sesame seeds and scallions. Gently fold all ingredients together until combined.

Seed, half and slice the cucumber into thin half-moon slices.  On a plate or in a bowl, place some of the spicy tuna and cucumber and garnish with reserved scallions.  Enjoy with some chopsticks!

Fresh Summer Peach + Mozzarella Salad

Holy heat wave!  I spent most of this past week in the 110 degree Las Vegas weather only to return to the 100% humidity in DC.  When the temperature begins to rise, my palette begins to crave lighter and fresher options.  

It is now officially peach season so pick 'em up while they are still sweet and juicy.  Fresh peaches are easily one of my favorite fruits.  I eat them like an apple all of the time.  Whole Foods had these lovely white peaches on sale today and they were the inspiration for this salad.  

This salad was the bomb.com because of the:  

Sweetness from the peaches and balsamic. 

Peppery bite from the arugula, radishes and pepper. 

Saltiness from the crispy prosciutto and flaked sea salt. 

Creaminess from the fresh mozzarella.  

Crunchy bite from the toasted walnuts.  

My salad cup runneth over and my heart is happy!  

Fresh Summer Peach + Mozzarella Salad

measurements will depend on how many people you are serving

1/4 lb thinly sliced prosciutto

radishes 

peaches

fresh mozzarella

arugula

toasted walnuts

flaked sea salt

fresh cracked pepper

olive oil

balsamic vinegar

Preheat oven to 350 degrees and lay the prosciutto on a sheet pan covered in parchment. Bake for 5-10 minutes until crispy.  Let cool. Do the same with the walnuts (same time and temperature).

Prepare the ingredients for the salad by thinly slicing the radishes, segmenting the peaches, slicing the mozzarella, and washing/tearing the arugula.  

Arrange all of the ingredients on a plate to your liking.  Top with small amounts of sea salt and pepper, oil and vinegar along with the toasted walnuts and crumbled, crispy prosciutto.  

Coconut Thai Shrimp Salad

I don't know about you, but i have been in a cold weather/hibernating slump!  It has been so chilly here and I just want to be inside making hearty stews and casseroles!  I decided I needed a plate full of color to kick up my energy. 

I made this last week and had it for lunch everyday into the weekend.  The Thai flavors and crunchy cashews make this salad super delish!  So if you are looking to eat the rainbow (and no... I'm not talking about Skittles!), indulge yourself with this healthy  salad.  

Coconut Thai Shrimp Salad

Coconut Curry Peanut Dressing
1 can full fat coconut milk
1 tablespoon grated fresh ginger
3 cloves of garlic, minced
2 teaspoons curry powder
3 tablespoons honey
2 tablespoons peanut butter
1 tablespoon sriracha
1 lime, juiced
2 teaspoons fish sauce
1/4 cup chopped cilantro
salt and pepper to taste

1/2 pound peeled deveined shrimp

Combine all ingredients in a large bowl and whisk to combine.  Pour about 1/4 cup of dressing over the shrimp in a separate bowl and let marinate for at least an hour.

To cook shrimp, heat 2 teaspoons of olive oil in a pan over medium heat.  Saute until shrimp are perfectly pink and firm.

Dressing will keep good for about a week.  This would also be a great marinade for chicken.

Salad Ingredients
greens of your choice
red cabbage
cashews
unsweetened coconut flakes
scallions
red peppers, peppadews or chilies
pineapple
avocado

In a pan over medium heat, first toast the cashews and then the coconut.  I did not list amounts because it is up to you as to how you would like to assemble the salad.

When ready to eat, toss the salad salad and vegetables with a light coating of the dressing and then with the toasted cashews and coconut.  Top with shrimp and enjoy!

::Tip::
You can make this salad last for a few days if you keep the greens, toppings and dressing separate.  Just assemble and toss before you are ready to serve.  This would also be good in one of those mason jar salads.  Layer in this order:  dressing, shrimp, toppings, greens and cashews/coconut.  Pour out and toss when ready.