Winter Beet Salad

Happy December friends! Hope the holiday season is off to a wonderful start for you all.

It's been quite awhile since my last post - life has been incredibly busy! Ricky and I spent about 2 weeks in Australia in early November where we ate amazing food in Sydney, explored the outback, snorkeled the Great Barrier Reef, slept in the rainforest, oh and, got engaged!! I'll share all about our trip in my travel recap post in a few weeks. Since then, it's been a lot of time with friends, family and enjoying each others company, all while getting back into the swing of normal day life, before we leave again in a few weeks for Christmas in New York. I. Am. So. Excited.

I spent 3 years living in NYC, but never stayed through the Christmas holiday, so I am very much looking forward to finally being there this year! We will be spending quality time with family and our friends in the city, while doing a few touristy things like seeing the Radio City Christmas Spectacular. My childhood self is beaming with excitement. And of course, bagels. All of the bagels.

I'll of course be missing my family this year, but will be looking forward to celebrating the holiday with them when we return. Any excuse to extend the holiday experience, right? Normally, when I am home, I'm in charge of the veggie-centric side dishes. I love this because A) I truly love vegetables, and B) I can be a bit more creative here than classic mashed potatoes and stuffing family recipes. If you're like me and in charge of your veggie side dishes, consider making the easiest Winter Beet Salad. Beets are best this time of year, and in this salad they are spruced up with crunchy walnuts, sweet pomegranates, and decadent goat cheese. Simple, beautiful, and yummy - the perfect combo to wow your guests and family!

Serving Size - 4 side salads

INGREDIENTS

4 cups arugula

1 cup sliced beets, boiled and cooled

2 Tbsp pomegranate airls

1/2 cup chopped walnuts

1/4 cup goat cheese, + more for garnish

2-3 Tbsp fresh dill

Balsamic Vinaigrette:

4 Tbsp olive oil

3 Tbsp balsamic vinegar

1 tsp honey

2 tsp dijon mustard

pinch of salt and pepper, to taste

INSTRUCTIONS

1. In a small mason jar, add in all ingredients for the dressing. Shake vigorously to emulsify. Set aside.

2. In a large mixing bowl add in the arugula, sliced beets, pomegranate airls, walnuts, and 1/4 cup of goat cheese. Add in desired amount of dressing and toss to combine.

3. Divide salad among 4 plates, top each with additional goat cheese to taste, and fresh dill.

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