Yesterday I went out for a girl’s lunch I came home with a massive food coma. I had a delicious (but very filling) lentil-tomato-veggie “sloppy joe”, the best onion rings I’ve ever tasted, and truffle fries. Oh, and a lemon cookie ice cream sammy. No regrets. I enjoyed every moment of it…but I came home with the “I-need-to-eat-salads-all-week” feeling.
I had no energy (or room in my belly) to make a real meal yesterday but I managed to roast a few beets that i knew I could use today. Roasting beets ahead of time is the way to go – saves you so much time! If you roast extra beets, try this red beet hummus recipe.
This kale salad is topped with roasted beets, garbanzo beans, sliced radishes, a sprinkle of feta cheese, and a honey dijon vinaigrette.
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