It’s Sunday! I enjoyed some coconut yogurt with blueberries, topped with homemade granola for breakfast. My sister Angela made me a bag of granola for Christmas and then I also scored my Mom’s bag because she left without hers!! Woot!! Travis and the dogs when for a little ride on the skiff while I took a shower. Soon we are headed to Cape Henry Lighthouse to take advantage of the beautiful 60+ degree December weather before it rains later today. Tonight will be a shows and movies lazy night and I can’t wait!
I was prompted by my sister Zandria to get on my blog and share a recipe that I made for Thanksgiving…and have made many times before. She asked me for the recipe (because it’s so awesome!) and made it for her husbands family for Christmas.
Sometimes I make this salad with golden beets, regular red beets or a mix of both. These beets can easily be found at Whole Foods any time of year. I wash and cook the beet greens too. They are awesome with a little red wine vinegar. I’ve also had candy cane beets and white beets from the farmers market but of course they are only available seasonally. They are worth the time to make them ahead of time before serving so that they can have a chance to chill.
- 2 bunches of beets (3-5 beets per bunch)
- baby arugula or mixed baby greens
- crumbled blue cheese
- Newman’s Own Oil and Vinegar dressing
for the Beets: