There are only two weeks left of classes this semester, so it's about that time when I need to start thinking about cleaning out my kitchen. I don't want to throw away leftover food, so I made my last trip to the supermarket about a week ago, and ever since I've just been throwing different meals together to use up ingredients! Here I used arugula, a beet that I got from the farmers market, quinoa, bought in bulk from Whole foods, and pine nuts, to make a delicious salad!
Beets can be a pain to make, but the hassle is fully worth the end product. First you have to cook the beet(s) in boiling water for around 30 minutes. Then, when you drain the water and let the beet(s) cool enough, you can it cut up, but it will make your hands and kitchen counter full of beet-blood! But in the end, you have warm, sweet delicious chunks of beet for your salad.
I just used oil and vinegar as a dressing. This salad was full of protein, full grains, potassium, and color!
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