Everybody wants to stay healthy and slim these long winter months. But what you could do for yourself is to take a new approach in what you feed your body and your whole family.
This month of January, I dedicated to New Salad Recipes in my house and home. At least twenty (yes, 20!) salad recipes will be tried this cold January by all who live here!
Here’s a salad recipe I am making today for our Sunday lunch or brunch.
Roasted Asparagus With Goat Cheese and Toasted Pine Nuts
Ingredients:
8 whole pickled beets, drained and cut
1 lb fresh asparagus (I’m actually trying white asparagus for this salad)
4 cups multi-herb salad greens
1 Tb spoon pine nuts, toasted
1 oz goat cheese, crumbled
3 Tb spoons balsamic vinegar or any flavored vinegar
1 teaspoon Dijon mustard or any mustard you have on hand
1-1/2 Tb spoons extra-virgin olive oil (or you could omit it easily!)
1 Tb spoon hot water
Black Pepper to taste
Sea Salt to taste (pink Himalayan salt would be great here!)
Preparation:
1. Salad Dressing: Whisk together 2 Tb spoons of balsamic vinegar and Dijon mustard. Add 1 Tb spoon of oil and 1 Tb spoon of water.
2. Toss beets into a separate bowl and drizzle with a little bit of the salad dressing you’ve just prepared.
3. Roast asparagus in the oven at 450F. Drizzle some oil, salt and pepper on top. It should be ready in about 10 minutes, but watch it! Drizzle some balsamic vinegar at the end of the cooking and leave in the oven for about 1 minute or so.
4. Arrange salad greens, beets, asparagus on plates. Sprinkle with your salad dressing, pine nuts and goat cheese. Add Sea Salt if desired to the finished arrangement.
