I’ll be very brief tonight guys.
To be honest, I’d much rather be in bed right now, and this is so not like me. But you see, I had a gum transplant earlier this week and it seems that my body isn’t all that appreciative… I feel drained and have no energy whatsoever.
I think it’s the antibiotics.
My hairdresser suggested that my feeling so poorly might be due to the fact that I am living such a healthy lifestyle now, my body isn’t used to that kind of crap anymore and reacts in a bad way. Could be… but let me tell you, I am not a happy camper now and I can’t wait for it to pass!
Oh, and also, expect a few soups and other soft food recipes coming up soon… 😉
Starting with this colorful salad!
I’d recently read an article in a magazine in which it was mentioned that beets and strawberries formed a winning pair and that the two of them were delicious in a salad, with a little bit of vinegar, a dash of salt and a sprinkle of black pepper.
I really liked the idea and thought I really oughta put it to the test.
However, I felt the need to build around it a little bit more, without messing too much with the foundation. The beets and strawberries HAD to remain the stars, but I thought they needed some sort of a key ingredient to bring out their flavor and sort of bind everything together.
Something tangy and sweet…
Oranges! They would fit the bill perfectly. Good thing I always keep a few on hand!
Not only would they contribute their flavor, but they would also bring a beautiful touch of color to the salad.
And that, it did. Adding the orange was a great call! It played its role to the perfection.
Now if only it hadn’t decided to hide for the pictures…
I think I hired a shy guy!
All in all, this was a great combination and I completely agree that strawberries and beets totally go hand in hand. They partner up really well with oranges too!
This was one really good, light and refreshing salad.
If I was to redo it again, though, I would probably add some kind of a nut in there…
Or Brazil nuts!
That sure would add a nice, welcomed crunch.
Bah, I will get to experiment with that, ‘cuz I will be revisiting that salad regularly for sure, either on its own or as a side dish!
Now if you’ll excuse me, I think I’ll go and examine the inside of my eyelids for an hour or two…
- 1 cup baby arugula leaves
- 1 celery stalk, finely chopped
- 2 medium beets, cooked, peeled and cooled, cut into bite size pieces
- 10 strawberries, sliced
- 1 navel orange, cut into supremes
- 1 green onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 tsp fresh rosemary, chopped
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- ¼ tsp Himalayan or fine sea salt
- ¼ tsp freshly cracked black pepper
- The juice and zest of the orange
- Start by collecting the zest of your orange and throw that into a small mixing bowl.
- Add the vinegar, mustard, salt and pepper and mix well.
- Over that same bowl, cut your orange into supremes, in order to collect the juice but throw the supremes into a larger, separate bowl. When you’ve got all your supremes done, make sure to squeeze all the remaining juice out of the membrane that’s left behind.
- Throw the rest of the ingredients in with the orange supremes. Pour reserved "vinaigrette" and mix well.
- Transfer to serving plate and garnish with a slice of orange, if desired.